Grilled halloumi with chili vinaigrette? I’m in! Perfect for a sunny day! Here’s a recipe for your salad base, but you can add so much more, like cucumbers, pomegranate seeds! Your salad, your rules!
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Grill the cherry tomatoes until blistered and set them aside.
Brush the grill with olive oil and grill the halloumi slices until golden on both sides.
Whisk together the red chili or cayenne pepper, minced garlic, red wine vinegar or lemon juice, olive oil, honey (if using), salt, and pepper.
Toss the arugula and fresh mint together in a salad bowl.
Top the greens with the grilled cherry tomatoes and halloumi slices.
Drizzle the salad with the chili vinaigrette and serve immediately.
For extra crunch, add toasted nuts or seeds to the salad.
You can customize the salad by adding ingredients like cucumbers, pomegranate seeds, or avocado.
If you prefer a milder vinaigrette, reduce the amount of chili or cayenne pepper.
Can I use another type of cheese instead of halloumi?
Halloumi is ideal for grilling due to its high melting point, but you can try paneer or grilling cheese as alternatives.
How do I prevent halloumi from sticking to the grill?
Brush the grill with olive oil before grilling the halloumi to prevent sticking.
Can I make the vinaigrette ahead of time?
Yes, you can prepare the vinaigrette in advance and store it in the refrigerator for up to 3 days.
Is honey necessary in the vinaigrette?
Honey is optional and adds a touch of sweetness. You can omit it or substitute it with maple syrup.
What can I serve this salad with?
This salad pairs well with grilled meats, seafood, or crusty bread for a complete meal.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
