Grilled halloumi brings a salty, golden bite that pairs perfectly with peppery arugula and juicy cherry tomatoes. It’s a simple contrast of warm and cool, crisp and tender, assembled quickly and enjoyed right away.
This is Let’s Veg cooking that feels fresh, satisfying, and unfussy.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Grilled Halloumi on Arugula & Cherry Tomato Salad
Grilled halloumi salad with arugula and cherry tomatoes tossed in a light dressing. A fresh, satisfying Let’s Veg recipe for easy lunches or dinners.
Ingredients
Equipment
Salad Bowl
Cooking Instructions
- Heat a grill pan or skillet over medium-high heat. Brush lightly with olive oil.
- Cook the halloumi for 2–3 minutes per side, until golden on both sides, with grill marks if using a grill pan
- In a bowl, toss arugula and cherry tomatoes
- Whisk together the 2 tablespoons olive oil, lemon juice or balsamic vinegar, and black pepper. Taste the dressing with a piece of halloumi before adding salt, as the cheese is already salty.
- Arrange salad on plates and top with warm grilled halloumi.
- Serve immediately.
Nutrition
Notes
• Pat the halloumi dry and cut it into even slices so it browns evenly.
• Let the pan heat before adding the cheese. Allow each side to brown before turning, rather than moving the slices constantly.
• Dry the arugula well and drain any excess juice from the cut tomatoes to prevent a watery salad.
• Taste before adding salt to the dressing. Halloumi supplies much of the salad’s saltiness.
• Lemon juice gives the dressing a sharper citrus flavor, while balsamic vinegar adds a sweeter, deeper flavor.
• Toss the vegetables with the dressing just before serving, then add the warm halloumi. Serve promptly, as the cheese becomes firmer as it cools.