Grilled Halloumi and Summer Vegetable Salad with Lemon-Herb Vinaigrette
As Labor Day approaches, marking the unofficial close of summer, we savor these final long weekends with dishes that celebrate the season's bounty. This vibrant salad, brimming with smoky grilled vegetables and savory halloumi cheese, offers a perfect way to gather with loved ones. It’s hearty enough to be a main but light enough to complement any picnic spread, capturing the essence of warm evenings and outdoor dining.
Ingredients
- 8 ouncesHalloumi, sliced 1/2-inch thick
- 2 mediumZucchini, trimmed, sliced 1/2-inch thick lengthwise
- 2Bell Peppers, any color, cored, seeded, quartered
- 2 earsCorn on the Cob, husked
- ½ mediumRed Onion, sliced into thick rings
- 3 tablespoonsOlive Oil, plus more for grilling
- 1 largeLemon, juiced (about 3 tablespoons)
- ¼ cupFresh Parsley, finely chopped
- 2 tablespoonsFresh Mint, finely chopped
- 1 cloveGarlic, minced
- 1 teaspoonDijon Mustard
- 1 teaspoonHoney, optional, for balance
- ½ teaspoonSalt, or to taste
- ¼ teaspoonBlack Pepper, freshly ground, or to taste
- 1 cupCherry Tomatoes, halved (for garnish/freshness)
Milk: Halloumi
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Method
- 1
Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, chopped parsley, mint, minced garlic, Dijon mustard, honey (if using), 3 tablespoons olive oil, salt, and black pepper. Set aside.
- 2
Prepare Vegetables for Grilling: Lightly brush the zucchini, bell pepper quarters, corn on the cob, red onion rings, and halloumi slices with a little olive oil.
- 3
Preheat Grill: Preheat your grill or grill pan to medium-high heat (about 400°F/200°C).
- 4
Grill Vegetables: Place the oiled vegetables on the hot grill. Grill the corn for 8-10 minutes, rotating occasionally until tender and lightly charred. Grill bell peppers and red onion for 5-7 minutes per side, until tender and slightly smoky. Grill zucchini for 3-4 minutes per side, until tender with grill marks. Remove vegetables from the grill and let cool slightly.
- 5
Grill Halloumi: Place the halloumi slices on the grill. Grill for 2-3 minutes per side, until golden brown with distinct grill marks. Remove from grill.
- 6
Assemble the Salad: Once cooled slightly, slice the corn kernels off the cobs. Cut the grilled bell peppers, zucchini, and red onion into bite-sized pieces. In a large bowl, combine the grilled vegetables, halloumi slices, and halved cherry tomatoes.
- 7
Dress and Serve: Pour the lemon-herb vinaigrette over the salad and gently toss to combine. Serve warm or at room temperature.
Chef's notes
- Make Ahead: The vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Grilled vegetables can be cooked ahead of time and stored separately for up to 2 days; reheat gently or serve at room temperature.
- Substitutions: Feel free to use other summer vegetables like eggplant, asparagus, or cherry tomatoes on skewers for grilling. If halloumi isn't available, firm tofu or paneer can be marinated and grilled as a substitute.
- Serving Suggestion: This salad is fantastic on its own, but also pairs beautifully with grilled chicken, fish, or a robust grain like quinoa for a more substantial meal. A sprinkle of toasted pine nuts or sunflower seeds would add extra crunch.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The halloumi might firm up slightly, but the flavors will meld beautifully.
Personalized nutrition
Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.