Grilled Halloumi Salad

This Grilled Halloumi Salad recipe isn’t just a meal; it’s an experience! Imagine salty, slightly squeaky halloumi cheese, kissed by the grill until golden with perfect char marks, nestled amongst fresh arugula, juicy tomatoes, tangy pickled onions, and creamy grilled avocado. Drizzled with a vibrant, herby basil dressing and finished with buttery, crispy panko, it’s a symphony of textures and flavors that’s surprisingly quick and easy to bring together.

Perfect for a speedy lunch, a light dinner, or impressing guests, this vegetarian delight proves that salads can be hearty, satisfying, and utterly craveable.

Why You’ll Love This Recipe

This Grilled Halloumi Salad is destined to become a favorite for so many reasons:

• Flavor Bomb: The combination of salty halloumi, smoky grilled avocado, tangy pickled onions, sweet tomatoes, peppery arugula, and creamy basil dressing is simply irresistible.
• Texture Heaven: You get crispy (panko), creamy (avocado, dressing), slightly firm/oozy (halloumi), juicy (tomatoes), and crisp (arugula) all in one bite.
• Quick & Easy: With minimal prep and just a few minutes on the grill, this stunning salad comes together fast.
• Minimal Cleanup: Grilling means less mess in the kitchen!
• Vegetarian Powerhouse: Halloumi provides satisfying protein, making this a complete and substantial meatless meal that even devout carnivores will adore.
• Company-Worthy: It looks as good as it tastes, making it perfect for entertaining.

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Ingredients

Simple, fresh ingredients are key to this vibrant salad.

• 8 ounces halloumi, sliced ½ inch thick
• 1 large avocado, sliced ½ inch thick
• Olive oil, for brushing
• 3 tablespoons butter
• 1 cup panko bread crumbs
• 5 ounces arugula
• 1 pint cherry tomatoes, halved
• ½ cup pickled red onions

Creamy Basil Dressing:

• ⅓ cup Mayonnaise
• ¼ cup Sour cream
• ½ teaspoon Dried parsley (or 2 tsp fresh)
• ½ teaspoon Onion powder
• ½ teaspoon Garlic powder
• ½ teaspoon Dried dill
• ¼ teaspoon Salt
• ¼ cup fresh basil, packed
• 1 tablespoon milk, if needed (for consistency)

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Step-by-Step Instructions

Creating this gorgeous salad is straightforward. Just follow these simple steps:

1. Preheat Your Grill: Heat your outdoor grill or indoor grill pan to medium heat.
2. Prep for Grilling: Lightly brush the sliced halloumi and avocado with olive oil on both sides.
3. Grill Halloumi & Avocado: Carefully place the oiled halloumi and avocado slices on the preheated grill. Cook for 2-3 minutes per side, or until beautiful char marks appear and the halloumi is golden and slightly softened. Remove from grill.
4. Make the Dressing: While the grill is hot, combine all Creamy Basil Dressing ingredients (mayonnaise, sour cream, dried herbs, onion powder, garlic powder, dill, salt, fresh basil) in a small food processor or blender. Blend until smooth and creamy. If the dressing is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
5. Toast the Panko: In a medium skillet, melt the butter over medium heat. Add the panko bread crumbs and cook, stirring frequently, until golden brown and crispy, about 4-5 minutes. Be careful not to burn them!
6. Assemble the Salad: Arrange the arugula on a large platter or in individual bowls. Scatter the halved cherry tomatoes and pickled red onions over the greens.
7. Add Grilled Goodness & Panko: Artfully place the warm grilled halloumi and avocado slices on top of the salad base. Sprinkle the warm, toasted panko generously over everything.
8. Drizzle & Serve: Drizzle the creamy basil dressing over the salad just before serving. Enjoy immediately while the halloumi is warm and slightly oozy!

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You Must Know

• About Halloumi: Hailing from Cyprus, halloumi is a unique cheese made traditionally from goat’s and sheep’s milk. Its high melting point makes it perfect for grilling or frying, developing a golden crust while remaining delightfully soft inside. It’s naturally salty and adds a fantastic savory element.
• Why Grill Avocado?: Grilling avocado adds a subtle smoky depth and enhances its creaminess. It’s not strictly necessary for cooking but elevates the flavor profile significantly.
• The Dressing is Rich: While this salad incorporates healthy greens, the creamy basil dressing, made with mayo and sour cream, adds richness. It’s a delicious indulgence that balances the other components perfectly.
• Serve It Warm: For the best texture and flavor, serve this salad right after grilling the halloumi and avocado. The warm cheese and creamy avocado against the cool greens are divine.

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Make Ahead and Storage

While this salad is best enjoyed fresh off the grill, some components can be prepped ahead:

• Dressing: The Creamy Basil Dressing can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. You might need to whisk in a tiny bit of water or milk before serving if it thickens too much.
• Pickled Onions: These can be made days or weeks ahead, or simply bought pre-made.
• Toasted Panko: Toast the panko up to a day ahead and store in an airtight container at room temperature to keep it crispy.
• Grilling Components: Grilling the halloumi and avocado and assembling the final salad should be done just before serving for optimal texture and warmth. Grilled halloumi can become rubbery when reheated, and grilled avocado is best served fresh.
• Leftovers: Leftover dressed salad doesn’t store well as the greens will wilt and the grilled components lose their ideal texture. It’s best to assemble only what you plan to eat.

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Seasonal Variations

Adapt this salad throughout the year by swapping ingredients based on what’s in season:

• Spring: Add grilled asparagus spears or snap peas. Use fresh dill and chives in the dressing.
• Summer: Peak season for cherry tomatoes and basil! Consider adding grilled corn kernels or zucchini ribbons.
• Fall: Swap arugula for heartier greens like baby kale or mixed greens. Use roasted cherry tomatoes or add roasted butternut squash cubes instead of grilled avocado.
• Winter: If grilling isn’t an option, pan-fry or bake the halloumi. Use roasted vegetables like bell peppers or Brussels sprouts. Add toasted nuts or seeds for crunch in place of panko.

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Serving Suggestions

Enjoy this versatile salad in several ways:

• Light Meal: Perfect on its own for a satisfying vegetarian lunch or dinner.
• Side Dish: Serve alongside grilled chicken, fish, or steak for a more substantial meal.
• With Bread: Pair with warm crusty bread or pita bread to soak up the delicious dressing.
• Gatherings: It makes a beautiful and impressive addition to a BBQ, potluck, or casual dinner party.

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No-Bake Alternative

Don’t have a grill or just prefer not to use one? No problem! You can still enjoy a delicious version of this salad:

1. Prepare Components: Make the creamy basil dressing, toast the panko in a skillet as instructed, and prepare the vegetables (arugula, tomatoes, pickled onions).
2. Cook the Halloumi: Instead of grilling, heat a little olive oil in a non-stick skillet over medium-high heat. Slice the halloumi and pan-fry for 2-3 minutes per side until golden brown and crispy.
3. Use Fresh Avocado: Skip grilling the avocado and simply slice a ripe fresh avocado.
4. Assemble: Arrange the greens and vegetables, top with pan-fried halloumi and fresh avocado slices, sprinkle with toasted panko, and drizzle with dressing.

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Pro Tips

• Pat Halloumi Dry: For better browning on the grill or in the pan, pat the halloumi slices dry with paper towels before brushing with oil.
• Don’t Overcrowd: Give the halloumi and avocado space on the grill or in the pan for even cooking and good charring.
• Oil the Grill Grates/Pan: Ensure your grill grates or grill pan are clean and well-oiled to prevent sticking.
• Adjust Dressing Thickness: Use the milk a tablespoon at a time to get the dressing to your preferred consistency – thick enough to coat but thin enough to drizzle.
• Quality Ingredients: Good quality halloumi and fresh, ripe produce will make a noticeable difference in the final taste.

Frequently Asked Questions

• Can I use a different cheese? Halloumi is unique due to its high melting point, which allows it to be grilled. Cheeses like mozzarella or feta will melt differently. Some firm cheeses like paneer could be pan-fried, but they won’t have the same salty, slightly squeaky texture.
• Is this salad spicy? No, the base recipe is not spicy. The arugula has a peppery bite, and the pickled onions are tangy, but there’s no added heat.
• Can I make it vegan? To make this vegan, you would need to find a vegan halloumi alternative and use vegan mayonnaise and sour cream in the dressing.
• What other greens can I use? Baby spinach, mixed greens, or even chopped romaine lettuce could work, though the peppery note of arugula is a great contrast to the rich ingredients.
• Can I add other vegetables? Absolutely! Feel free to add cucumber, bell peppers, corn, or other favorites that pair well with the dressing and grilled components.

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Ready to try this absolute stunner? Make this Grilled Halloumi Salad tonight and discover your new favorite way to enjoy cheese and greens!

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