There is nothing quite like the fresh, vibrant flavors of a Greek Salad with Grilled Halloumi and Tomatoes Recipe to brighten up your meal time. This dish brings together the juicy sweetness of grilled grape tomatoes, the salty, squeaky goodness of halloumi cheese, and crisp, crunchy vegetables all tossed in a tangy dressing that sings with Mediterranean charm. Perfect for a light lunch, a colorful side dish, or a centerpiece for a summer gathering, this recipe celebrates simple ingredients with bold flavor in every bite.
Ingredients You’ll Need
The magic of this Greek Salad with Grilled Halloumi and Tomatoes Recipe lies in its straightforward, quality ingredients. Each one plays an essential role in creating a symphony of textures and tastes that complement each other perfectly. From the crisp cucumber to briny olives and the uniquely chewy grilled halloumi, every component adds something special.
- Grape or cherry tomatoes: These small tomatoes provide juicy bursts of sweetness that beautifully contrast the salty cheese.
- Purple onion: Adds a mild sharpness and vibrant color for a balanced flavor profile.
- Bell pepper (red and green): Offers crunch and a fresh, sweet note to the salad.
- Cucumber (peeled): Delivers a refreshing crispness that cools and lightens the dish.
- Kalamata olives: Bring a rich, briny depth that anchors the salad firmly in Greek tradition.
- Halloumi cheese: The star; its firm texture allows it to be grilled for that irresistible golden crust.
- Salt and pepper: Essential for seasoning and enhancing all other flavors.
- Olive oil: The glue that binds everything, adding a fruity richness.
- Red wine vinegar: Adds a tangy brightness that lifts the salad.
- Dried oregano: A sprinkle of this herb adds authentic Mediterranean aroma and earthiness.
How to Make Greek Salad with Grilled Halloumi and Tomatoes Recipe
Step 1: Prepare the Skewers
If you are using wooden skewers for grilling, start by soaking them in water for at least 10 minutes. This simple trick prevents them from burning or splintering on the grill, ensuring an easy and safe grilling experience. You’ll typically need about four skewers for this recipe.
Step 2: Cut the Halloumi Cheese
The halloumi should be cut into thick chunks about 1 inch by 3 inches in size. Cutting it too small risks the cheese crumbling when grilled, so a generous chunk keeps its shape beautifully and allows those iconic grill marks to form. The grilling caramelizes the edges and gives the cheese a wonderful texture contrast.
Step 3: Chop and Combine the Vegetables
Next, chop your purple onion, peeled cucumber, and bell peppers into bite-sized pieces and toss them into a large salad bowl. Add Kalamata olives to the bowl as well. The mix of crunchy, juicy, and salty ingredients in this base creates the vibrant foundation for the salad.
Step 4: Thread the Skewers
Thread the grape or cherry tomatoes onto separate skewers and do the same with the halloumi chunks on other skewers. Keeping tomatoes and cheese on separate skewers helps you grill them optimally since tomatoes require a slightly longer time on the grill to soften and gain a smoky flavor.
Step 5: Grill the Skewers
Brush the skewers generously with olive oil to prevent sticking and add flavor. Place them on a medium-heat grill. Grill the halloumi for about 2 to 3 minutes per side until golden and slightly charred. The tomatoes will need a bit longer to soften and blister, so keep an eye on them and turn as needed for even cooking.
Step 6: Toss and Serve
Once grilled, carefully remove the halloumi and tomatoes from the skewers and add directly to the salad bowl with the chopped vegetables. Drizzle with olive oil and red wine vinegar, season with salt and pepper, then sprinkle a generous amount of dried oregano over the top. Toss everything gently to coat all ingredients evenly. Serve immediately to enjoy the contrast of warm cheese and fresh vegetables at their best.
How to Serve Greek Salad with Grilled Halloumi and Tomatoes Recipe
Garnishes
Sprinkle fresh herbs like parsley or mint for added color and freshness. A few lemon wedges on the side can be squeezed over the salad right before eating, boosting the bright Mediterranean flavors. Toasted pine nuts or a few crumbled feta can add extra texture and richness if you want to mix things up.
Side Dishes
This salad pairs beautifully with warm pita bread or crusty artisan bread for scooping up every last bit of dressing. It also complements grilled meats like lamb chops or chicken kebabs if you want to turn your meal into a hearty banquet. For a lighter option, serve alongside a simple bowl of hummus and olives.
Creative Ways to Present
For a fun presentation, serve the salad layered in a clear glass bowl or individual mason jars to show off the colorful ingredients. Alternatively, arrange the grilled halloumi and tomatoes on top in neat rows for an elegant look. You can even serve the salad in hollowed-out mini bell peppers or tomatoes as edible bowls at parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to two days. Keep in mind that the halloumi’s texture may change and the vegetables may release some water, so it’s best eaten the day you make it for optimal freshness.
Freezing
This salad is not ideal for freezing due to the fresh vegetables and the texture of the grilled halloumi. Freezing would change the crispness of the salad and likely make the cheese rubbery. Instead, enjoy it freshly prepared whenever possible.
Reheating
If you have leftover grilled halloumi, you can warm it gently in a non-stick pan or microwave for a few seconds to re-soften without overcooking. Avoid reheating the whole salad after dressing as the vegetables will become soggy. Reheat just the cheese separately if desired.
FAQs
Can I use other types of cheese instead of halloumi?
Halloumi is preferred here because it grills well without melting. If you want a substitute, try paneer or a firm, grillable cheese, but the texture and flavor will vary.
What if I don’t have a grill?
You can pan-sear the halloumi in a non-stick skillet over medium heat until golden brown on both sides and roast the tomatoes in the oven for similar results.
How can I make this salad vegan?
To veganize this Greek Salad with Grilled Halloumi and Tomatoes Recipe, swap out halloumi for grilled tofu or a plant-based cheese alternative that grills well. Skip the cheese for a lighter salad or add extra olives and nuts for richness.
Can I add other vegetables?
Absolutely! Feel free to add radishes, artichoke hearts, or roasted zucchini for more variety and texture. Just keep the balance of fresh and grilled elements in mind.
Is this salad suitable for meal prep?
Yes, but keep the grilled halloumi separate and add the dressing just before serving to keep everything fresh and avoid sogginess.
Final Thoughts
There is something truly special about a Greek Salad with Grilled Halloumi and Tomatoes Recipe that makes it a crowd-pleaser every time. Its perfect harmony of fresh vegetables, smoky grilled cheese, and tangy dressing feels like a warm Mediterranean hug in each bite. I hope you enjoy making and sharing this colorful, easy recipe as much as I do—it’s a fantastic way to brighten your table and your day.
Print
Greek Salad with Grilled Halloumi and Tomatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Greek
- Diet: Vegetarian
Description
A vibrant Greek salad featuring juicy grilled halloumi cheese and fresh tomatoes, combined with crisp vegetables, Kalamata olives, and a tangy dressing of olive oil and red wine vinegar. Perfect for a light meal or a refreshing side dish.
Ingredients
Salad Ingredients
- 20 grape or cherry tomatoes (or to taste)
- 1/2 small purple onion, chopped
- 1 bell pepper (1/2 red and 1/2 green), chopped
- 1/2 cucumber, peeled and chopped
- Kalamata olives, to taste
Grilled Halloumi
- 1 brick halloumi cheese (approx. 8 ounces), cut into 1″ x 3″ chunks
- 2 tablespoons olive oil (or more to taste), for brushing
Dressings & Seasonings
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Generous sprinkle of dried oregano
Instructions
- Soak Skewers: If using wooden skewers, soak them in water for at least 10 minutes to prevent splintering during grilling. Four skewers are recommended for this recipe.
- Prepare Halloumi: Cut the halloumi cheese into large chunks of about 1″ x 3″ to prevent crumbling during grilling.
- Chop Vegetables: Chop the purple onion, cucumber, and bell peppers into bite-sized pieces and place them in a medium to large salad bowl. Add Kalamata olives to the bowl.
- Assemble Skewers: Thread the grape or cherry tomatoes onto separate skewers and the halloumi chunks onto their own skewers.
- Brush and Grill: Lightly brush the tomato and halloumi skewers with olive oil. Grill over medium heat—grill the halloumi for about 2-3 minutes per side until golden and slightly charred, and grill the tomatoes slightly longer until tender and blistered.
- Combine and Dress: Remove the grilled cheese and tomatoes from the skewers and add them to the salad bowl. Add olive oil, red wine vinegar, salt, pepper, and a generous sprinkle of dried oregano. Toss well until everything is evenly coated. Serve immediately for the best flavor and texture.
Notes
- Soaking wooden skewers prevents them from burning during grilling.
- Cut halloumi larger to avoid it crumbling on the grill.
- Adjust olive oil quantity based on taste preference and moisture of the salad.
- Serve immediately to enjoy the texture contrast between warm grilled cheese and fresh vegetables.
