Grilled Halloumi Salad

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This Mediterranean grilled halloumi salad is easy to make with pan-grilled halloumi cheese, chewy farro, bracing veggies and herb, and a bouncing lemon dress. Feel dislodge to add in wimp or shrimp if you ’ d like, excessively !

We ’ ve been on a grill halloumi tall mallow kick back here in our house this by class, so I figured it was high time to last share a few of our favorite halloumi recipes here with you…

…beginning with this vibrant grilled halloumi salad. ♡
It ’ s made with the most delightful blend of fresh and flavorful ingredients inspired by the Mediterranean, including grill halloumi, cool crisp cucumber, rich Kalamata olives and toasted pine nuts. then it ’ sulfur brightened up with lots of fresh greens, mint and my darling bouncing lemony dress, and made supernumerary hearty with some chewy farro added in. When you put everything together, this salad is good absolute delightful .
If you ’ re raw to working with halloumi tall mallow, it is super-easy to cook indoors in merely a few minutes with a grill pan ( or actually, any classify of sauté pan ), or you ’ re of course welcome to fire up the grill outside if you prefer. Feel spare to add in any other extra proteins, veggies, beans, or greens that you might like besides. And while I personally love this salad served immediately while the broiled halloumi is distillery nice and ardent, we ’ ve besides enjoyed this salad for leftovers on more than one juncture and can vouch that it holds up well in the electric refrigerator if you would like to prep it in progress. ( See my notes on that downstairs. )
Bottom tune, if you love grilled cheese and salad, this salad is going to be right up your bowling alley. so pick up some halloumi the following time you ’ re at the market and let ’ s make a batch together !

Grilled Halloumi Salad Ingredients

Before we get to the full recipe below, here are the ingredients you will need to make this barbecued halloumi salad…

• Halloumi: This semi-hard Cypriot cheese, made with goat’s and sheep’s milk (and sometimes cow’s milk), has the most deliciously mellow, salty and tangy flavor…and its high melting point makes it perfect for grilling! We typically just cook ours in a grill pan (or any sauté pan will do) with a drizzle of olive oil. But feel free to cook yours outdoors on an actual grill if you prefer.
• Farro: I loved the nutty flavor and chewy texture of farro in this salad, which you can cook in either water or vegetable stock (for even richer flavor). Here is my full tutorial for how to cook farro, using either pearled, semi-pearled or whole farro. Or alternately, you are welcome to sub in quinoa, bulgur or orzo pasta instead of farro if you prefer.
• Greens: I really love the peppery flavor of baby arugula in this salad, but baby spinach, spring greens, kale, or any other salad greens that you prefer would work well too.
• Veggies: I went with a simple mix of thinly-sliced English cucumber and red onions in this salad. But feel free to add in any other favorite veggies that you love best. (See suggestions below.)
• Fresh mint: I also highly recommend adding in a generous handful of fresh mint leaves, which add such a delicious burst of fresh flavor to this salad and pair beautifully with the lemony dressing.
• Kalamata olives: We love the rich, briny, fruity flavor that Greek Kalamata olives add to this salad. But feel free to add in any other olives that you love best, or capers would work well here too.
• Toasted pine nuts: I also highly recommend adding in some buttery toasted pine nuts (or pepitas are also a delicious option) for extra protein and crunch!
• Everyday salad dressing: We kept things simple and just tossed this salad with our “everyday” dressing — so named because we make this simple lemony dressing on major repeat here in our house. ♡ It’s quick and easy to make with lemon juice (or red wine vinegar), olive oil, garlic, Dijon, salt and pepper. And I love how it livens up this salad, yet doesn’t overpower the other ingredients so that their flavors can really shine through.

Possible Recipe Variations

As I mentioned above, there are batch of ways that you can customize this salad to your like. For case, you are welcome to…

• Add a protein: If you would like to add some meat or seafood to this salad, it would be delicious served with cooked chicken, steak, fish, shrimp or scallops.
• Add beans: You could also add in some chickpeas, white beans, or kidney beans to add some vegetarian protein.
• Add extra veggies: We’ve also made this salad with various veggies added in, such as thinly-sliced bell pepper, quartered artichoke hearts, sliced radishes, chopped tomatoes (or sun-dried tomato) and/or pepperoncini peppers.
• Add capers: If olives aren’t your thing but you would still love to add that briny flavor note, capers would be a delicious alternative.
• Make it gluten-free: To make this salad gluten-free, replace the farro with a gluten-free grain (such as quinoa), rice or gluten-free orzo.

More Mediterranean Salad Recipes

Looking for more Mediterranean-inspired salad recipes to try ? here are a few of my faves…

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