Cook and Scale
Greek Grilled Halloumi Salad
2 servings · 18 min total
Squeaky halloumi grilled until golden, served over a crisp Greek salad of tomato, cucumber, and olives with a sharp vinaigrette.
Ingredients
- 250 g halloumi, sliced
- 150 g cherry tomato, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 60 g black olives
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- black pepper to taste
Contains: Milk, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the halloumi — Heat a grill pan over medium-high heat. Pat the halloumi slices dry.
- 2.
Grill the halloumi — Grill the halloumi for 2 minutes per side until deep golden grill marks form and the cheese softens.
- 3.
Toss the salad — In a large bowl, toss the cherry tomatoes, cucumber, red onion, and olives with olive oil, red wine vinegar, oregano, and pepper.
- 4.
Assemble the salad — Divide the salad between plates and top with the warm grilled halloumi slices. Serve immediately while the cheese is soft.