Ingredients
Cheese
- 8 ounces halloumi cheese (sliced into 1/4 inch slabs)
- 2 tablespoons olive oil (divided)
Vegetables & Greens
- 3 small cucumbers (sliced into coins)
- 1 pint cherry tomatoes (halved)
- 4 ounces baby greens mix
- 3 tablespoons chopped fresh mint
Dressing
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat grill or grill pan: Heat a grill pan over medium-high heat or preheat an outdoor grill to medium heat, preparing it for grilling the halloumi cheese.
- Prepare halloumi: Brush both sides of the halloumi cheese slices with 1 tablespoon of olive oil to prevent sticking and enhance flavor during grilling.
- Grill halloumi: Place the oiled halloumi slices on the grill or grill pan and cook each side for 2 to 3 minutes, until grill lines appear and the cheese softens and starts to melt slightly.
- Assemble salad base: In a large bowl or platter, toss together the sliced cucumbers, halved cherry tomatoes, baby greens, and chopped fresh mint to create a fresh vegetable base.
- Make dressing: Combine the remaining 1 tablespoon of olive oil, freshly squeezed lemon juice, sea salt, and ground black pepper. Drizzle this dressing evenly over the salad mixture.
- Combine and serve: Once grilled, add the warm halloumi slices on top of the dressed salad and serve immediately for the best texture and flavor.
Notes
- Use halloumi cheese as it grills nicely without melting away.
- To enhance the grilled flavor, consider using an outdoor grill if available.
- Adjust seasoning (salt and pepper) to taste.
- This salad is best served immediately to enjoy the contrast of warm cheese with crisp vegetables.
- For added texture, sprinkle toasted pine nuts or walnuts on top.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
