Grilled Cheese Salad

Grilled Halloumi Salad

Have you heard of Halloumi? It’s a wonderful semi-hard sheep and/or goat’s milk cheese from Cypress, that has a high melting point. Which means that you can put it right on the grill and grill it or fry it in a fry pan. PERFECT for Summer!

Halloumi is very salty, so a little goes a long way. You can marinate it with olive oil and herbs or purchase it already marinated. It pairs really well with Summer fruits like watermelon, peaches and strawberries.

I put together a little salad combining the tastes of Summer and Halloumi Cheese. This salad is so delicious and the crunchy, salty Halloumi is a perfect briny bite that compliments the sweet Summery melon. It also travels well, you can cook it up ahead of time and take it to one of the many beautiful public picnic parks in Seattle, or anywhere for that matter,  for a delicious, healthy picnic treat. Places around Seattle that carry it are Metropolitan Markets and Big John’s PFI.

Grilled Halloumi Cheese Salad

  • 1 8 ounce brick of Halloumi Cheese- Cut into 1/4″ Slices – Marinated (See recipe below)
  • 4 Cups Baby Spinach, washed
  • 1 Cup Seedless Watermelon, cut into 3/4″ cubes
  • 1/2 Teaspoon Chive Flowers or Chopped Chives
  • 6 Kalamata Olives, pitted and quartered
  • 8-10 Fresh Mint Leaves – cut as Chiffonade or thin strips
  • Honey Balsamic Dressing (see recipe below)

If you did not purchase already marinated Halloumi, prepare the marinade as listed int he recipe below and let it rest for 4 hours or overnight.  If you purchased Marinated Halloumi then proceed without waiting.
Make sure that you grill is not too hot.  You may use a fry pan or a BBQ grill.  The heat should be around medium, on a grill, you should be able to hold your hand over the center of the coals for about 7-8 seconds without discomfort and that’s when you know the temperature is right.

Place the Halloumi on the grill, and just toast it until it is golden brown on both sides.  Set aside.

Assemble the rest of the salad ingredients as listed above, give it a toss and put a heap of salad on each plate and top it with one or two slices of your grilled Halloumi Cheese.

You can Garnish with a little additional dressing and mint leaves if you desire.

Marinated Halloumi

Marinated Halloumi

  • 1 8 ounce brick of Halloumi Cheese- Cut into 1/4″ Slices
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/2 Teaspoon Fresh Oregano, or dried if you don’t have fresh
  • 1/8 Teaspoon Fresh Ground Pepper
  • Optional – Pinch of whole Peppercorns
  • Optional – Pinch of Chive Flowers or Chopped Chives

Combine the above ingredients and let it rest covered for 4 hours or overnight.  Very important!!! – DO NOT ADD SALT!  This cheese is very salty and you will not need to add any salt.

Honey Pepper Balsamic Vinaigrette

  • 1/4 Extra Virgin Olive Oil
  • 3 Tablespoons Honey
  • 1/8 teaspoon Fresh Ground Black Pepper
  • 1 Tablespoon Water

Put in a small bowl and whisk together and use.

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9 Responses to Grilled Cheese Salad

  1. Maria says:

    That is the prettiest salad. Perfect for a hot summer day.

  2. It’s as if you just paint the photos onto the computer screen! Pure art! absolutely love this post, and I’ll have to get onto making this salad ASAP. Great post, K!

  3. Jackie Baisa says:

    My GOD, lady. You are one of the best food photographers I know. Your shots are, as usual, STUNNING, especially the cheese. Holy cow!

    Gorgeous salad; will have to try it. Thanks so much!

  4. Jackie Baisa says:

    Ooops, I meant to say the SECOND cheese. (Both cheese shots are fab, but that second one is just mouth-watering.)

  5. Sarka says:

    Oh, I LOVE halloumi and this is a wonderful salad. I’ve never tried to pair halloumi with fruit though. I have to give a try. Both photos are gorgeous, so fresh a colourful!

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  7. I have not heard of Halloumi, but I am sure going to try and find it now!

    And as always, freakin’ amazing pics.

  8. OMG, I must try this salad! I have never had that cheese and I must try it now. great recipe!

  9. Sylvia says:

    Wow. I was just searching for new food photographers/stylists to stalk and came across your blog.

    First, your photography is stellar. Secondly, I was just wondering what to do with all of the fresh and juicy watermelon I have AND that I really need to use up the halloumi I bought. SO EXCITED! Thanks!

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