Grilled Halloumi and Zucchini Salad with Sun-Dried Tomatoes
Grilled halloumi is a summery, Mediterranean-inspired salad that's perfect for a light lunch or dinner. The halloumi is grilled until golden brown and slightly crispy on the outside, while the zucchini is grilled until tender and slightly caramelized. The sun-dried tomatoes, olives, and red onion add a salty, briny, and sweet flavor to the salad, while the fresh oregano adds a herbaceous note. This salad is best served warm, but can also be chilled for a cold salad.
Halloumi is a Cypriot cheese that is made from sheep's milk or goat's milk. It is a semi-hard cheese with a high melting point, which makes it ideal for grilling or frying. Halloumi has a slightly salty and tangy flavor, and it is often used in salads, sandwiches, and kebabs. Zucchini is a summer squash that is available in a variety of colors, including green, yellow, and white. Zucchini is a good source of vitamins and minerals, and it is often used in salads, stir-fries, and soups. Sun-dried tomatoes are tomatoes that have been dried in the sun until they are almost completely dehydrated. Sun-dried tomatoes have a concentrated flavor and they are often used in salads, pizzas, and pastas. Olives are a type of fruit that is grown on olive trees. Olives are a good source of healthy fats, and they are often used in salads, sandwiches, and dips. Red onion is a variety of onion that has a red skin and a white flesh. Red onions have a slightly sweet and spicy flavor, and they are often used in salads, sandwiches, and tacos. Oregano is a herb that is native to the Mediterranean region. Oregano has a slightly sweet and pungent flavor, and it is often used in Italian and Greek dishes.
Grilled Halloumi and Zucchini Salad with Sun-Dried Tomatoes Grilled Halloumi and Zucchini Salad with Sun-Dried Tomatoes Grilled Halloumi and Zucchini Salad with Sun-Dried Tomatoes Grilled Halloumi and Zucchini Salad with Sun-Dried Tomatoes
Prep time: 10 | Cook time: 10 | Serves: 4
Ingredients
  • 1 block (8 ounces) halloumi cheese, cut into 1/2-inch thick slices
  • 1 medium zucchini, sliced into 1/2-inch thick half-moons
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
Instructions
  1. Preheat a grill pan or grill to medium-high heat.
  2. Brush the halloumi slices with olive oil and season with salt and pepper.
  3. Grill the halloumi until golden brown on both sides, about 2 minutes per side.
  4. Remove the halloumi from the grill and let it rest for a few minutes before slicing it into 1-inch pieces.
  5. In a large bowl, combine the zucchini, sun-dried tomatoes, olives, red onion, oregano, and olive oil.
  6. Season with salt and pepper to taste.
  7. Add the grilled halloumi to the bowl and toss to combine.
  8. Serve immediately.
Why It Works
  • Grilling the halloumi gives it a slightly crispy exterior and a tender interior.
  • Grilling the zucchini caramelizes the sugars in the zucchini, giving it a slightly sweet flavor.
  • The sun-dried tomatoes, olives, and red onion add a salty, briny, and sweet flavor to the salad.
  • The fresh oregano adds a herbaceous note to the salad.
  • Serving the salad warm allows the flavors to meld together.