Embark on a culinary journey with our Grilled Halloumi Salad, a unique and delectable creation that captures the essence of Mediterranean cuisine. This refreshing salad combines the bold flavors of grilled halloumi cheese with crisp romaine, chickpeas, and an array of vibrant veggies, all drizzled with a zesty red wine vinaigrette. Prepare to be transported to the sun-drenched shores of the Mediterranean with every sensational bite!
Picture this: a warm summer evening, the sizzle of halloumi on the grill, and the tantalizing aroma of za’atar and garlic filling the air. In our home, the Grilled Halloumi Salad isn’t just a meal; it’s a celebration of fresh, vibrant ingredients coming together in harmony. The laughter around the table and the joy of sharing this delightful salad with loved ones make it a cherished part of our culinary repertoire.
Why This Grilled Halloumi Salad Shines Bright
- Halloumi Delight: Elevate your salad game with perfectly grilled halloumi, bringing a delightful combination of creamy and charred flavors to every bite.
- Mediterranean Medley: A symphony of textures and tastes – crisp romaine, tender chickpeas, cool cucumber, and the bold kick of kalamata olives, all united in a single bowl.
- Zesty Elixir: The red wine vinaigrette, infused with lemon, za’atar, and garlic, adds a zesty kick that ties the diverse flavors together.
- Versatile Feast: Ideal as a light summer dinner or a refreshing side, this salad effortlessly adapts to any occasion.
- Quick & Satisfying: Ready in a flash, this salad proves that a quick and satisfying meal can still be a flavor-packed experience.
Ingredients:
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh lemon juice (from 1 lemon)
- ½ teaspoon za’atar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic, grated or finely chopped
- 5 tablespoons olive oil, divided
- 12 ounces Halloumi cheese, sliced ½ inch thick (340 g)
- 2 hearts romaine lettuce, coarsely chopped
- 1 15-ounce can chickpeas, drained and rinsed (425 g)
- 1 English cucumber, thinly sliced
- 1 small red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
Directions:
- In a large bowl, whisk together red wine vinegar, lemon juice, za’atar, kosher salt, pepper, and garlic. Whisk in 4 tablespoons of olive oil.
- Heat a cast-iron skillet over high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Working in batches, add halloumi cheese in a single layer and cook, flipping once, until browned (about 30 seconds per side).
- Add romaine, chickpeas, cucumber, red onion, and kalamata olives to the dressing. Toss to combine.
- Divide the salad among plates and top with the grilled halloumi.
Notes: Experiment with additional veggies or herbs to suit your taste. For a heartier meal, add grilled chicken or serve with crusty bread. This salad is best enjoyed immediately, ensuring the halloumi retains its perfect balance of creamy and crispy textures.
