A Mediterranean salad built on grilled halloumi cheese that holds its shape on the grill, paired with crispy grilled croutons, fresh vegetables, and tangy Greek dressing. The cheese's high melting point makes it ideal for grilling, creating golden-brown exterior while staying creamy inside.
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Preheat a grill to medium-high heat.
Drizzle bread slices with olive oil and grill until char marks form on both sides. Remove from grill and chop into cubes to make croutons.
Grill the halloumi slices for 2 to 3 minutes per side, until golden brown with grill marks. Remove from heat and slice or chop as desired.
In a large bowl, combine cherry tomatoes, sliced cucumbers, and thinly sliced red onion.
Add the grilled croutons and grilled halloumi to the bowl.
Drizzle with Greek dressing and toss gently to combine.
Top with fresh basil leaves and serve immediately.
Best served immediately. Leftover salad keeps 1 day refrigerated, though croutons soften and halloumi hardens; reheat halloumi gently in a skillet before serving.
grill or grill pan
Yes. Heat a cast-iron skillet or grill pan over medium-high heat. Grill halloumi and bread slices the same way—2 to 3 minutes per side for the cheese until golden with char marks. The pan method works equally well indoors.
Grill for 2 to 3 minutes per side until you see golden brown color with distinct grill marks. The exterior should be crispy while the inside remains soft. Halloumi won't melt through, so you can't overcook it easily.
Prep vegetables and make croutons up to 4 hours ahead. Grill the halloumi just before serving—it's best warm or at room temperature within 30 minutes of cooking. Dress the salad just before eating to keep croutons crisp.
Feta cheese doesn't grill well, but firm tofu, grilled chicken, or paneer work as protein swaps. For a vegetarian cheese alternative that grills, look for halloumi-style plant-based cheeses or use grilled portobello mushrooms.
Yes, if your Greek dressing contains no anchovies. The core recipe—halloumi, vegetables, grilled croutons, and olive oil–based dressing—is fully vegetarian.
