The salad with cheese and grilled vegetables is a light, fresh, and tasty vegetarian dish, perfect for summer days. In less than 10 minutes you can prepare a balanced dish that can become a tasty side dish or a unique vegetarian dish to accompany with pita bread.
The star of this recipe is the halloumi, a typical cheese from Cyprus with a delicate and slightly salty taste. Thanks to its semi-hard texture, halloumi is extremely versatile: it can be cooked in a pan, baked, or, as in this recipe, grilled along with vegetables, to add character and taste to the salad.
We chose zucchini and cherry tomatoes to grill, combining them with iceberg lettuce and a fresh and aromatic dressing made with olive oil, balsamic vinegar, mint, parsley, and chili flakes. The result is a colorful, aromatic, and balanced dish, ideal for lunch or dinner.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Griddle
- Cuisine: Greek
- Seasonality: All seasons, Summer
Ingredients to Prepare the Salad with Cheese and Grilled Vegetables
- 2 1/2 cups zucchini
- 9 oz cherry tomatoes
- 9 oz halloumi
- 3 1/2 cups lettuce (iceberg)
- 4 tbsps extra virgin olive oil
- 1 tbsp balsamic vinegar
- chili flakes
- 1 bunch parsley
- mint
- salt
Tools to Prepare the Salad with Cheese and Grilled Vegetables
- Cast Iron Griddle
- Bowl
- Cutting Board
- Knife
- Plate
How to Prepare the Salad with Cheese and Grilled Vegetables
Cut the halloumi into slices and grill on a hot griddle lightly greased with oil.
Trim the zucchini and cut them into slices. Wash the cherry tomatoes and cut them in half.
Grill zucchini and cherry tomatoes until they are slightly charred.
In a bowl, emulsify oil, balsamic vinegar, salt, and chili flakes. Chop parsley and mint and add them to the dressing.
Finely chop the iceberg lettuce, season it with a pinch of salt and a drizzle of oil, then arrange it on a large plate.
Add grilled zucchini, cherry tomatoes, and halloumi slices.
Finish the salad with the olive oil, mint, and parsley emulsion. Serve immediately.
Storage
The salad is best consumed immediately.
It is possible to store the grilled vegetables and cheese separately in the refrigerator for 1 day, but the halloumi may lose some of its texture if reheated.
Variants
Replace halloumi with grilled tofu for a vegan version.
Add grilled peppers or eggplants for an even richer salad.
Enhance with pumpkin seeds or toasted pine nuts for a crunchy touch.
Tips
Do not cut the halloumi slices too thin, they may break during cooking.
Use a well-heated griddle to achieve the classic golden crust on the cheese and vegetables.
Add the dressing right before serving to maintain the freshness and color of the vegetables.
FAQ (Questions and Answers)
Can I prepare this salad in advance?
Yes, but grill the cheese and vegetables right before serving to maintain texture and flavor.
What cheese can I use if I can’t find halloumi?
Firm feta or firm tofu work well as alternatives, although the flavor will be slightly different.
Can I serve the salad as a main course?
Absolutely, adding pita bread or croutons makes it a light and complete lunch.
