Brighten your spring with this Grilled Vegetable & Halloumi Salad, ready in 25 minutes! Charred zucchini, bell peppers, and cherry tomatoes pair with grilled halloumi over fresh greens, drizzled with a light vinaigrette—perfect for a vibrant, healthy meal.
Why It’s a Spring Treat
This salad combines smoky grilled veggies and salty halloumi with crisp greens. It’s quick, colorful, and flavorful—ideal for warm days.
Ingredients
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes
- 8 oz halloumi cheese, sliced
- 4 cups mixed greens
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
How to Make It
- Preheat grill to medium-high. Toss zucchini, bell pepper, and tomatoes with 1 tbsp olive oil, salt, and pepper.
- Grill veggies 4-5 min, turning once, until charred. Grill halloumi 2-3 min per side until golden.
- Whisk 2 tbsp olive oil, balsamic, mustard, salt, and pepper for vinaigrette.
- Arrange greens on a plate, top with veggies and halloumi, drizzle with vinaigrette. Serve fresh.
Recipe Card: Grilled Vegetable & Halloumi Salad
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
Calories: 340 kcal
Ingredients
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes
- 8 oz halloumi, sliced
- 4 cups mixed greens
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat grill to medium-high. Toss veggies with 1 tbsp oil, salt, pepper.
- Grill veggies 4-5 min, halloumi 2-3 min per side.
- Whisk 2 tbsp oil, balsamic, mustard, salt, pepper for vinaigrette.
- Layer greens, veggies, halloumi; drizzle with vinaigrette. Serve fresh.
Notes
- Store leftovers in fridge up to 2 days.
- Swap halloumi for feta if ungrilled.
