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Greek Salad with Seared Halloumi
and chickpeas / tomatoes / cucumbers

Active: 30 Total: 50
Halloumi is a firm, salty cheese that won't melt when cooked over high heat, which makes it a great option for the grill or for searing in a hot pan. It's also a delicious addition to this otherwise classic Greek salad.
Smarts: If you don't prefer the bite of raw onions, soak them in cool water and then drain well before adding them to the salad. This simple step will help mellow their flavor.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.
Tags

Ingredients

Metric
Servings:
4
Lemon-Marinated Halloumi:
  • Cheese, Halloumi - 12 oz, 1/2" / 1.3 cm slices
  • Parsley, fresh - 1 Tbsp, chopped
  • Lemon zest - 1 tsp
  • Oil, cooking - 2 Tbsp
Greek Vinaigrette:
  • Dill, fresh - 1 tsp, chopped
  • Vinegar, red or white wine - 1 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
Greek Salad:
  • Cucumbers - 8 oz, chopped
  • Onions, medium and red - 1/4, thinly sliced
  • Tomatoes, medium - 2, chopped
  • Olives, pitted Kalamata - 1/2 cup, drained and rinsed (sub any type of olive)
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Mixed greens - 8 oz (sub any type of lettuce)

Nutrition Facts

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Choose Cooking Method

Prep

  1. Slice halloumi - Drain and rinse. (Note: Halloumi is usually stored in salt water, so rinse well and pat it dry to prevent it from being overly salty.) Cut into slices (about 3-4 slices per serving). You'll place the slices directly on the grill, so keep in mind that they should be large enough to fit without falling through the grill grates. (Can be done up to 2 days ahead)
  2. Marinate halloumi - Finely chop parsley. Zest lemon. Whisk together cooking oil, parsley, and lemon zest. Add halloumi slices and turn to coat. Marinate for at least 20 minutes and up to two days. (Can be done up to 2 days ahead)
  3. Make vinaigrette - Chop dill. Whisk together dill, vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  4. Cucumbers / Onions / Tomatoes - Prep as directed. (Can be done 1 day ahead)
  5. Olives - Drain and rinse.
  6. Beans - Drain and rinse.

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Make

  1. Heat grill to 425F / 218C degrees.
  2. Brush grates with some oil and place halloumi slices over direct heat. Sear halloumi on both sides until lightly browned and heated through, ~4 minutes per side.
  3. To assemble salads, toss together greens, cucumbers, onions, tomatoes, olives, and beans. Add vinaigrette until dressed to your liking.
  4. Divide salad between serving bowls and top each bowl with slices of warm halloumi. Enjoy!

Prep

  1. Slice halloumi - Drain and rinse. (Note: Halloumi is usually stored in salt water, so rinse well and pat it dry to prevent it from being overly salty.) Cut into slices (about 3-4 slices per serving). (Can be done up to 2 days ahead)
  2. Marinate halloumi - Finely chop parsley. Zest lemon. Whisk together cooking oil, parsley, and lemon zest. Add halloumi slices and turn to coat. Marinate for at least 20 minutes and up to two days. (Can be done up to 2 days ahead)
  3. Make vinaigrette - Chop dill. Whisk together dill, vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  4. Cucumbers / Onions / Tomatoes - Prep as directed. (Can be done 1 day ahead)
  5. Olives - Drain and rinse.
  6. Beans - Drain and rinse.

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Make

  1. Heat a grill pan or skillet over medium heat. Brush with some oil and add halloumi slices. Sear halloumi on both sides until lightly browned and heated through, ~4 minutes per side.
  2. To assemble salads, toss together greens, cucumbers, onions, tomatoes, olives, and beans. Add vinaigrette until dressed to your liking.
  3. Divide salad between serving bowls and top each bowl with slices of warm halloumi. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (30)
No ratings yet.
Gluten-free (0)
Paleo (2)
Vegetarian (4)

24 reviews

Delicious! Added some extra dried dill, parsley, garlic powder and additional honey and oil to the dressing because I used too much lemon juice. Turned out great in the end. Seasoned and pan fried the chickpeas. The kids didn't love the haloumi but the adults did.

By: Kyler
Posted: Aug 22, 2021
Diet: Original
0 Helpful

We already knew we love halloumi, but this salad still surprised me at how delicious it was! We loved it! Omitted olives, as usual.

By: Elissa
Posted: Aug 15, 2021
Diet: Original
0 Helpful

I've always liked Halloumi, but I loved how rinsing it and marinating it cut down on the saltiness and added that lemony flavor. Wanted a little more from the dressing, but overall, I loved this.

By: Alexis
Posted: Aug 11, 2021
Diet: Original
0 Helpful

The halloumi was amazing! I think we might season the chickpeas next time with smoked paprika, pepper and cumin (or something similar) and dry-fry or quick roast them.

By: Kirsten
Posted: Aug 09, 2021
Diet: Original
0 Helpful

Swapped the halloumi for feta. This had fantastic flavor. Added oregano to the dressing.

By: Amara
Posted: Aug 09, 2021
Diet: Vegetarian
0 Helpful

I couldn't find halloumi so I used feta instead. I also omitted the olives since I'm not a fan. It was a very fresh-tasting, easy-to-put-together salad. I'll have to try it with the halloumi.

By: Caitlin
Posted: Aug 08, 2021
Diet: Original
0 Helpful