Grilled Zucchini and Halloumi Salad with Lemon Vinaigrette
Looking for a delightful salad that celebrates the fresh flavors of summer? This Grilled Zucchini and Halloumi Salad is a bright and vibrant dish that pairs beautifully with the zesty lemon vinaigrette. It's a perfect side for any BBQ or a light lunch on a warm day. The salty halloumi and smoky grilled zucchini create a wonderful contrast of textures and flavors, all brought together by the tangy, slightly sweet dressing.
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 8 ounces halloumi cheese, sliced
- 2 tablespoons olive oil, plus more for grilling
- Salt and pepper to taste
- 1 cup mixed greens or arugula
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Fresh herbs for garnish (such as parsley or mint)
Instructions
- Prepare the Grill: Preheat the grill to medium-high heat.
- Grill the Zucchini: Toss the zucchini slices with olive oil, salt, and pepper. Grill for about 3-4 minutes on each side or until tender and nicely charred.
- Grill the Halloumi: Brush the halloumi slices with olive oil and grill for 2-3 minutes on each side until golden brown.
- Make the Vinaigrette: In a small bowl, whisk together lemon juice, Dijon mustard, honey or maple syrup, olive oil, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, mix the grilled zucchini, halloumi, mixed greens, cherry tomatoes, and red onion. Drizzle with lemon vinaigrette and toss gently to combine.
- Serve: Garnish with fresh herbs and enjoy your delicious salad!
Cook’s tips
- Pat the halloumi dry with paper towels before grilling to get a beautifully golden, crispy crust.
- Slice the zucchini into uniform 1/4-inch rounds for even cooking and consistent charring.
- Don't overcrowd the grill; cook in batches if necessary to ensure proper browning.
- If you don't have an outdoor grill, a stovetop grill pan works perfectly—just preheat it over medium-high heat.
- Let the assembled salad rest for 5 minutes before serving to allow the flavors to meld.
Substitutions
- Use feta cheese instead of halloumi (though it won't hold its shape as well; crumble it over the salad instead).
- Swap zucchini for eggplant or summer squash for a different twist.
- Replace mixed greens with spinach, arugula, or romaine based on what you have on hand.
- Use agave nectar or a splash of orange juice instead of honey for a vegan-friendly dressing.
- Add toasted pine nuts or walnuts for extra crunch and depth.
Storage & reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The zucchini and halloumi may soften, but the flavors will still be delicious. Best enjoyed fresh; if reheating, gently warm the zucchini and halloumi in a skillet before tossing with the greens.
FAQ
Can I make this salad ahead of time?
Yes, you can grill the zucchini and halloumi in advance and keep them refrigerated. Assemble the salad just before serving, and add the dressing right before eating to keep the greens crisp.
What can I serve with this salad?
This salad pairs wonderfully with grilled chicken, fish, or as a side dish for a summer BBQ. It also works well as a light main course with some crusty bread.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure the Dijon mustard you use is certified gluten-free, as some brands may contain traces.
Can I use a grill pan instead of an outdoor grill?
Absolutely! A grill pan works just as well. Preheat it over medium-high heat and brush with a little oil to prevent sticking.
