If you’re craving a salad that’s bursting with fresh flavors, delightful textures, and a creamy herbaceous twist, then this Grilled Halloumi Salad with Creamy Basil Dressing Recipe is an absolute must-try. Imagine smoky, golden-browned halloumi cheese paired with buttery avocado, peppery arugula, tangy pickled onions, and juicy cherry tomatoes, all drizzled with a luscious, herby basil dressing that ties everything together. It’s not just a salad; it’s a celebration on your plate that feels decadent yet fresh and satisfying in every bite.

Ingredients You’ll Need

The image shows an overhead view of various fresh ingredients on a white marbled surface. On the left, there is a white bowl filled with cherry tomatoes, some cut in half, and a small white bowl with pickled sliced red onions above it. Next to them, a wooden round plate holds thick white cheese slices. Above this plate, there is a small white bowl with olive oil, and to the right, an avocado half with the seed still inside. Below the avocado, two white bowls contain white creamy sauces. A small white plate with green herbs, salt, and spices is next to the sauces. On the right side, a large white bowl holds a heap of green leafy arugula. Fresh basil stems are laid out in front of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Sometimes the simplest ingredients create the most spectacular dishes, and this salad is a perfect example. Each component plays a unique role—from the salty crispiness of the grilled halloumi to the creamy coolness of avocado and the vibrant pop of cherry tomatoes, all united by the dreamy basil dressing.

3 tablespoons salted butter: Adds richness and helps crisp the breadcrumbs for a crunchy topping.
1 cup panko breadcrumbs: Provides a light, crispy texture that contrasts beautifully with creamy and tender salad elements.
8 ounces Halloumi cheese, cut into ½-inch-thick slices: This firm, grill-friendly cheese is the star of the dish, offering a salty, squeaky bite that grills up perfectly.
1 large avocado, pitted and sliced: Brings creamy smoothness and healthy fats, balancing the salty notes of the cheese.
Extra-virgin olive oil: For drizzling and grilling magic, enhancing flavors with its fruity richness.
1 (5 ounce) package arugula: Peppery greens add a fresh, slightly bitter note to lift the entire salad.
1 pint cherry tomatoes, halved: Bursting with juicy sweetness and vibrant color.
½ cup Pickled Onions: Adds tangy brightness and a punch of flavor to keep the salad lively.
Creamy Basil Dressing: This blend of mayonnaise, sour cream, dried herbs, fresh basil, and a touch of milk rounds out the salad with herby creaminess that’s irresistible.

How to Make Grilled Halloumi Salad with Creamy Basil Dressing Recipe

Step 1: Prepare the Creamy Basil Dressing

Whisk together mayonnaise, sour cream, dried parsley, onion powder, garlic powder, dried dill, sea salt, and fresh basil leaves until smooth. If you prefer a thinner consistency, add a tablespoon of whole milk. This dressing is where the magic begins, offering a rich and fragrant layer that will coat the salad beautifully.

Step 2: Toast the Panko Breadcrumbs

Melt the salted butter in a skillet over medium heat. Add the panko breadcrumbs and toast them, stirring frequently until they turn golden and crisp. This adds a wonderful crunch that complements the creamy and soft textures in the salad.

Step 3: Grill the Halloumi

Brush the halloumi slices lightly with olive oil to prevent sticking, then grill on medium-high heat until golden brown grill marks appear on both sides, about 2-3 minutes per side. Halloumi’s unique texture allows it to firm up without melting, delivering a salty, satisfying bite.

Step 4: Assemble the Salad

In a large bowl or platter, combine the arugula, halved cherry tomatoes, and pickled onions. Gently toss in the sliced avocado and grilled halloumi. Drizzle generously with the creamy basil dressing. Finally, sprinkle the toasted panko breadcrumbs over the top for that perfect crunch.

How to Serve Grilled Halloumi Salad with Creamy Basil Dressing Recipe

A white plate holds a fresh salad on a white marbled texture. The bottom layer is bright green arugula leaves spread evenly. On top are several pieces of grilled halloumi cheese with clear black grill marks, arranged in a scattered manner. Bright red cherry tomatoes, some whole and some sliced in half, add color between the cheese and greens. There are slices of grilled avocado with light grill marks, placed on top, mixing their soft green and lightly charred edges. Thin slices of pink pickled onions are spread lightly over the salad. A light sprinkle of crushed nuts or breadcrumbs adds a crunchy texture across the dish. A silver fork and spoon rest on the side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves or microgreens make lovely garnishes, amplifying the herbal notes from the dressing. For an extra touch, a squeeze of fresh lemon juice right before serving can brighten all the flavors and lift the salad to new heights.

Side Dishes

This salad pairs wonderfully with a crusty artisan bread to sop up any remaining dressing or alongside grilled meats like chicken or lamb for a satisfying meal. For a lighter option, a chilled glass of crisp white wine or sparkling water with lemon is refreshing.

Creative Ways to Present

Try layering the salad components in a clear glass bowl to showcase the vibrant colors in beautiful strata. Alternatively, serve individual portions on small plates and top with a grilled halloumi slice for an elegant appetizer or light lunch presentation that will wow guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1-2 days to maintain freshness and texture, especially because the avocado and arugula can wilt over time.

Freezing

Due to the fresh ingredients and creamy dressing, freezing this salad is not recommended as it will alter the texture and flavor, especially the halloumi and avocado.

Reheating

If you have leftover grilled halloumi, you can reheat it gently in a skillet to regain some of its original crispiness. However, avoid reheating the entire salad; it’s best enjoyed fresh.

FAQs

Can I use a different cheese instead of halloumi?

Halloumi is prized for its grill-friendly texture and salty flavor. While mozzarella or feta could be alternatives, they won’t grill the same way and might become too soft or crumble. For the authentic experience, halloumi is best.

How can I make the creamy basil dressing vegan?

Substitute the mayonnaise and sour cream with plant-based alternatives such as vegan mayo and coconut yogurt, and use almond milk instead of whole milk. The fresh herbs will keep the dressing flavorful.

Is it possible to make this salad gluten-free?

Yes! Simply replace the panko breadcrumbs with gluten-free breadcrumbs or toasted nuts like almonds or walnuts for a similar crunch and texture.

What substitutes work for pickled onions?

If you can’t find pickled onions, thinly sliced red onions soaked in vinegar and a pinch of sugar for 30 minutes make an excellent homemade substitute, providing that tangy kick.

How early can I prepare components of this salad?

You can prepare the dressing and toast the breadcrumbs a day ahead for convenience. Grill the halloumi just before serving for the best texture and flavor.

Final Thoughts

This Grilled Halloumi Salad with Creamy Basil Dressing Recipe is a vibrant, joyful celebration of fresh ingredients and bold flavors. I promise, once you try it, it will become your go-to salad for effortless entertaining or a satisfying weeknight meal. Don’t hesitate—grab those ingredients and treat yourself to this heavenly combination today!

Grilled Halloumi Salad with Creamy Basil Dressing Recipe

Ingredients You’ll Need

How to Make Grilled Halloumi Salad with Creamy Basil Dressing Recipe