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Fresh Grilled Halloumi Spring Salad Recipe with Zesty Lemon Dressing

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A fresh, vibrant spring salad featuring grilled halloumi cheese with a zesty lemon dressing, perfect for quick and satisfying meals in spring and summer.

Ingredients

Scale
  • 8 ounces (225 grams) halloumi cheese, sliced into ½-inch thick pieces
  • 4 cups (about 120 grams) mixed salad greens (arugula, baby spinach, spring mix)
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 medium cucumber, thinly sliced
  • 2 tablespoons chopped fresh mint and parsley
  • ¼ cup red onion, thinly sliced (optional)
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. Slice 8 ounces (225 grams) of halloumi into ½-inch thick pieces and pat dry with a paper towel to remove excess moisture.
  2. Rinse and dry 4 cups (120 grams) of mixed salad greens. Halve 1 cup (150 grams) of cherry tomatoes, thinly slice 1 medium cucumber, chop 2 tablespoons of fresh mint and parsley, and thinly slice ¼ cup red onion if using. Place all in a large mixing bowl.
  3. In a small bowl, whisk together 3 tablespoons fresh lemon juice, 3 tablespoons extra virgin olive oil, 1 small minced garlic clove, 1 teaspoon honey or maple syrup, and a pinch of salt and pepper. Adjust seasoning to taste.
  4. Heat a grill pan over medium-high heat until hot (about 3-5 minutes). Place halloumi slices on the pan without overcrowding. Grill for 2-3 minutes per side until golden brown with grill marks and slightly softened but not melted. Flip carefully with a spatula. Remove and let rest for a minute.
  5. Drizzle half of the lemon dressing over the salad greens and veggies, tossing gently to coat evenly.
  6. Arrange the dressed salad on plates or a serving platter. Lay the warm grilled halloumi slices on top. Drizzle remaining dressing over the cheese and finish with a crack of fresh black pepper.

Notes

Pat halloumi dry before grilling to prevent sticking and achieve a golden crust. Use moderate heat to avoid melting the cheese. Grill halloumi just before serving for best texture. Dressing can be made ahead and stored in the fridge for up to 2 days. For dairy-free option, substitute halloumi with firm grilled tofu.

Nutrition

Keywords: halloumi salad, grilled halloumi, spring salad, lemon dressing, easy salad recipe, summer salad, vegetarian salad

Find it online: https://tastytuck.com/fresh-grilled-halloumi-spring-salad-recipe-with-zesty-lemon-dressing-easy-and-perfect-for-summer/