Grilled Halloumi and Tomato Salad: Your Go-To for Summer Bliss
By Jason Griffith
When the sun is shining and you’re craving something light, fresh, and bursting with flavor, look no further than this Grilled Halloumi and Tomato Salad. It’s a vibrant symphony of textures and tastes: the salty, chewy perfection of grilled halloumi, the sweet burst of cherry tomatoes, the sharp bite of red onion, and the aromatic freshness of basil, all brought together with a tangy balsamic glaze. This salad isn’t just a side dish; it’s a complete, refreshing meal that embodies the very essence of summer.
Why I Love This Recipe
This salad is pure summer on a plate, and I absolutely adore how effortlessly it combines simple ingredients into something truly special. What I love most is the star of the show: grilled halloumi. Its unique ability to become golden and slightly crisp on the outside while staying wonderfully chewy on the inside is just unparalleled. Paired with the juicy, sweet cherry tomatoes and the fresh basil, it creates a Mediterranean-inspired harmony that’s both satisfying and light. It’s quick to prepare, beautiful to look at, and always a crowd-plepleaser, making it my go-to for warm weather entertaining or a simple, healthy weeknight dinner.
Ingredients:
- 7 oz halloumi cheese, sliced into ½-inch thick pieces
- 1 tablespoon olive oil
- 1 ½ cups cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- ¼ cup fresh basil leaves, roughly chopped or torn
- 1 tablespoon balsamic glaze
- Salt and black pepper, to taste
- Optional: arugula or mixed greens for serving
Swaps and Notes
- Halloumi Alternatives: While halloumi is unique, if you can’t find it, a firm paneer (often used in Indian cuisine) could be pan-fried similarly, though its flavor and texture will be different.
- Tomato Variety: Any small, ripe tomatoes will work. Consider grape tomatoes or even small heirloom tomatoeschopped into bite-sized pieces for varied color and flavor.
- Onion Mildness: For a milder onion flavor, soak the sliced red onion in ice water for 10-15 minutes before adding to the salad. This reduces its pungency.
- Herbs: Fresh mint or parsley could be used in addition to, or instead of, basil for a different aromatic note.
- Balsamic Glaze: This adds a crucial sweet and tangy finish. You can buy it pre-made or easily make your own by simmering balsamic vinegar over low heat until it reduces to a thick syrup.
- Additions for Heartiness: For a more substantial meal, consider adding cooked quinoa, couscous, or a can of drained chickpeas to the salad. Sliced avocado would also add a lovely creaminess.
- Greens Base: Serving it over a bed of arugula or mixed greens turns this salad into a more robust main course, adding another layer of freshness and texture.
Directions:
1. Prepare and Grill the Halloumi: Preheat a grill pan over medium-high heat, or fire up your outdoor grill. While it heats, lightly brush both sides of the halloumi slices with 1 tablespoon of olive oil. Once the grill is hot, place the halloumi slices on the grates. Grill for 2-3 minutes per side, or until they are beautifully golden brown and show distinct grill marks. The halloumi will soften but hold its shape. Remove the grilled halloumi from the heat and let it cool slightly – it will firm up a bit as it cools.
2. Prepare the Tomato Mixture: In a medium mixing bowl, combine the halved cherry tomatoes, thinly sliced red onion, and fresh basil leaves (either whole or roughly chopped). Season the mixture with a generous pinch of salt and black pepper to taste. Toss gently to combine.
3. Assemble the Salad: Arrange the slightly cooled grilled halloumi slices on a serving platter. If you’re using optional greens, place a bed of arugula or mixed greens on the platter first, then arrange the halloumi on top. Spoon the fresh tomato, red onion, and basil mixture generously over the grilled halloumi.
4. Finish and Serve: Drizzle the entire salad with balsamic glaze. You can add a little more fresh black pepper if desired. Serve immediately, allowing everyone to enjoy the warmth of the halloumi with the freshness of the salad.
Tips for Success
- Don’t Overcook Halloumi: Halloumi cooks quickly. Grill just until golden and grill-marked; overcooking can make it rubbery.
- Oil the Halloumi, Not the Pan: Brushing the halloumi directly with olive oil helps prevent sticking and promotes even browning.
- Fresh Ingredients Are Key: With so few ingredients, the quality of your tomatoes, basil, and halloumi really shines through.
- Season Generously: Don’t be shy with the salt and pepper on the vegetables; it helps bring out their flavors.
- Serve Immediately: This salad is best enjoyed warm, right after the halloumi comes off the grill, to fully appreciate its warm, gooey texture.
Serving Suggestions and Pairings
This Grilled Halloumi and Tomato Salad is a versatile dish, perfect as a light lunch, a vibrant appetizer, or a fresh side for a summer barbecue.
- As a Main Course: Serve with a side of crusty bread or some cooked quinoa to make it a more filling meal.
- Summer BBQ Side: It’s a fantastic, unique alternative to traditional potato or pasta salads at a cookout.
- Pair with Protein: Alongside grilled chicken or fish, this salad makes for a perfectly balanced meal.
- Refreshing Drinks: A glass of crisp rosé wine or a sparkling lemonade would be a perfect complement. You could even try This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days for a fruity touch.
- For other fresh and easy summer recipes, check out:
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast (you can even add some of these grilled veggies to them!)
- This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests for another easy starter.
Storage and Leftover Tips
This salad is truly best enjoyed immediately after preparation when the halloumi is warm and the tomatoes are fresh.
- Components Can Be Prepped: You can slice the halloumi, halve the tomatoes, and slice the red onion ahead of time. Store them separately in the refrigerator.
- Grill Just Before Serving: Grill the halloumi and assemble the salad right before you plan to eat for the best texture and flavor.
- Not Ideal for Leftovers: Once assembled, the halloumi can become rubbery and the tomatoes may release too much liquid, making the salad less appealing.
Final Thoughts
This Grilled Halloumi and Tomato Salad is a vibrant celebration of summer’s bounty. It’s a testament to how simple, fresh ingredients, when perfectly prepared, can create a truly memorable dish. Whether you’re a seasoned grill master or just looking for a quick and healthy meal, this recipe is sure to bring a taste of Mediterranean sunshine and endless summer bliss to your table.
What are your favorite ingredients to grill for a summer salad, or do you have a go-to vinaigrette? Share your ideas in the comments below, and don’t forget to follow Chefmaniac for more exciting and flavorful recipes!
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