Dinner

Grilled Halloumi Salad with Fresh Vegetables, Mint, and Toasted Pine Nuts Recipe

Bylilan Sage October 5, 2026October 5, 2026

Introduction

This refreshing halloumi salad combines crisp vegetables with savory grilled cheese for a perfect light meal or side dish. The smoky, slightly salty halloumi pairs beautifully with fresh mint and a lemony dressing, offering a flavor-packed, colorful plate.

A white bowl filled with a fresh salad that has three large golden-brown grilled cheese slices on top, showing a slightly crispy texture with grill marks; beneath them is a mix of bright green spinach leaves, dark green mint leaves, sliced red cherry tomatoes, thin purple onion rings, and green cucumber slices, all spread evenly; scattered pine nuts add small pops of pale beige, while a few spinach leaves rest on top of the cheese pieces. The bowl is set on a white marbled surface, with a small white bowl of pine nuts and a glass container of yellow olive oil nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces halloumi cheese (sliced into 1/4-inch slabs)
2 tablespoons olive oil (divided)
3 small cucumbers (sliced)
1 pint cherry tomatoes (halved)
4 ounces mixed greens (such as baby spinach or mesclun)
1 small red onion (thinly sliced)
4 tablespoons fresh mint (roughly chopped)
2 tablespoons freshly squeezed lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
1/3 cup toasted pine nuts (for garnish)

Instructions

Step 1: Heat a grill pan over medium-high heat until hot.
Step 2: Brush the halloumi slices with 1 tablespoon of olive oil. Place them on the grill pan and cook for 2 to 3 minutes on each side, until grill marks appear and the cheese softens slightly.
Step 3: In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, mixed greens, thinly sliced red onion, and chopped fresh mint.
Step 4: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and freshly ground black pepper to make the dressing.
Step 5: Drizzle the dressing over the salad ingredients and toss gently to combine.
Step 6: Top the salad with the grilled halloumi slices and toasted pine nuts, then serve immediately.

Tips & Variations

For added crunch, try adding sliced radishes or toasted almonds to the salad.
Use fresh herbs like basil or cilantro if you want a different flavor profile.
If you don’t have a grill pan, a nonstick skillet works well for cooking the halloumi.
Serve with warm pita bread or flatbread to make it a more filling meal.

Storage

Store leftover salad and halloumi separately in airtight containers in the refrigerator for up to 2 days. Reheat the halloumi gently in a skillet before adding it back to the salad to restore its texture. The salad greens and vegetables are best eaten fresh and may wilt if stored dressed.

How to Serve

The image shows a white bowl filled with a fresh salad that has multiple layers. The bottom layer is dark green spinach leaves mixed with lighter green salad leaves. The middle layer contains slices of red tomato, round green cucumber, and thinly sliced purple onion rings. On top, there are three large pieces of grilled cheese with a golden-brown crispy texture, scattered pine nuts, and a few spinach leaves. To the right side of the bowl is a small white bowl with more pine nuts. In the background, there is a glass jar with yellow dressing and a spoon inside, all placed on a white marbled surface with some green mint leaves scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen halloumi for this salad?

Fresh halloumi yields the best texture and flavor for grilling, but if using frozen, thaw it completely and pat dry before grilling to avoid excess moisture.

Is halloumi cheese suitable for vegetarians?

Yes, halloumi is generally vegetarian-friendly as it is made from sheep’s and goat’s milk, but always check the label to ensure no animal rennet is used.