This grilled zucchini and halloumi salad is my go-to because it’s a perfect blend of fresh and savory, giving me all the summer vibes with minimal effort. There’s just something magical about the smoky grill marks on the zucchini paired with the crispy, melty halloumi that makes this dish irresistible every time.
Combining fresh ingredients into a bright and healthful, nutritious dish is what I do best. My chargrilled zucchini and halloumi salad features juicy tomatoes, tender zucchini, and some savory halloumi cheese, which is packed with protein (and also quite a bit of calcium).
I drizzled a little olive oil over the dish, and a few drops of lemon juice, plus some lemon zest. Halloumi has a lot of flavor, so you don’t need much in terms of dressing to make a very you-satisfy-me kind of salad.
That’s how I make it.
Ingredients
Zucchinis:
Few calories, lots of fiber, and plenty of vitamins.
Halloumi Cheese:
Rich in protein, with a satisfyingly salty, umami kick.
Olive Oil:
Comprises wholesome fats that amplify the dish’s depth and decadence.
Lemon Juice:
This gives a vitamin C boost and a refreshing citrus flavor.
Cherry Tomatoes:
Antioxidants like lycopene are offered by fruits that are juicy and sweet.
Mixed Salad Leaves:
Ensure a range of textures and provide vital nutrients.
Ingredient Quantities
- 2 medium zucchinis, sliced lengthwise
- 200g halloumi cheese, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 100g cherry tomatoes, halved
- 50g mixed salad leaves
- Salt and pepper, to taste
- Fresh mint leaves, for garnish
Instructions
1. Get a gas or charcoal grill or a grill pan to medium-high heat before cooking.
2. Slicing zucchini and brushing it with olive oil isn’t something we typically do. It’s not even something we do with other vegetables that we might grill or roast. When we want to dress vegetables in oil for grilling or roasting, we usually go for the obvious approach: pouring some oil into a small bowl, adding the veggies, and tossing them until they’re coated.
3. Put the zucchini pieces on the grill. Cook each side for around 3-4 minutes, or until you’ve got char marks and the pieces are tender. Remove from the grill and place in a holding pattern for future assembly.
4. Coat the halloumi slices with the leftover olive oil.
5. Cook the halloumi on the grill for 2-3 minutes on each side until you see it has developed a nice, brown crust. Once that’s done, remove it from the grill and set it aside so you can slice it and add it to whatever dish you are preparing.
6. In a small bowl, combine the lemon juice, lemon zest, and a tiny amount of salt and pepper to make the dressing.
7. On a serving platter, arrange the mixed salad leaves.
8. Add to the salad leaves the grilled zucchini, halloumi, and halved cherry tomatoes.
9. Sprinkle the lemon dressing on the salad.
10. Add fresh mint leaves as a garnish and serve without delay.
Equipment Needed
1. Grill or grill pan
2. Knife
3. Cutting board
4. Small bowl
5. Basting brush
6. Tongs
7. Serving platter
FAQ
- Can I use another type of cheese instead of halloumi?You can absolutely use paneer or feta in place of halloumi. Just know that the grilled texture that you get with halloumi is simply unmatched. Halloumi, by the way, is not soaked in brine like feta is, which also gives it a unique grilled flavor. Given these two factors, you might want to rethink your substitutions.
- How do I keep the zucchini from getting soggy?Be certain to dry the zucchini slices thoroughly with a paper towel before grilling to get rid of any excess moisture.
- What’s the best way to grill the ingredients?Apply a heated grill or grill pan. Coat both the zucchini and the halloumi with olive oil and place them on the grill. After 2-3 minutes, check each side for char.
- Can I prepare this salad ahead of time?The ingredients (not including the salad leaves) can be prepared a few hours in advance and assembled just before serving.
- Is this salad suitable for vegetarians?Indeed, this salad is completely friendly to vegetarians.
- What can I add for extra flavor?Think about putting a pinch of chili flakes or a drizzle of balsamic glaze for a little punch.
- Can I use a different dressing?Of course, a vinaigrette made with balsamic vinegar or a honey mustard dressing might suit just fine.
Substitutions and Variations
Zucchini: Substitute with yellow squash or eggplant, cut lengthwise.
Halloumi cheese: Substitute with feta cheese or paneer, although they may not possess the same grilling qualities.
Olive oil: Replace with avocado oil or sunflower oil.
Grape tomatoes or chopped regular tomatoes can be used as substitutes for cherry tomatoes.
Mixed salad greens: Use spinach leaves or arugula for a slightly more peppery flavor.
Pro Tips
1. Dry the Halloumi: Before grilling the halloumi, pat it dry with paper towels to remove excess moisture. This will help it achieve a better crust when grilled.
2. Preheat the Grill: Ensure the grill or grill pan is properly preheated to medium-high heat before adding the zucchini and halloumi. This helps in achieving nice grill marks and prevents sticking.
3. Lemon Zest Addition: For an extra burst of flavor, zest the lemon directly over the salad just before serving. This will release the oils from the zest onto the dish for a fresher taste.
4. Mint Leaf Preparation: Tear the mint leaves by hand instead of chopping them with a knife. This prevents bruising and maintains the mint’s freshness and vibrant flavor.
5. Tomato Enhancement: For added depth of flavor, lightly season the cherry tomato halves with a pinch of salt and let them sit for a few minutes before adding to the salad. This will draw out their natural sweetness and juice.
Chargrilled Zucchini And Halloumi Salad Recipe
My favorite Chargrilled Zucchini And Halloumi Salad Recipe
Equipment Needed:
1. Grill or grill pan
2. Knife
3. Cutting board
4. Small bowl
5. Basting brush
6. Tongs
7. Serving platter
Ingredients:
- 2 medium zucchinis, sliced lengthwise
- 200g halloumi cheese, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 100g cherry tomatoes, halved
- 50g mixed salad leaves
- Salt and pepper, to taste
- Fresh mint leaves, for garnish
Instructions:
1. Get a gas or charcoal grill or a grill pan to medium-high heat before cooking.
2. Slicing zucchini and brushing it with olive oil isn’t something we typically do. It’s not even something we do with other vegetables that we might grill or roast. When we want to dress vegetables in oil for grilling or roasting, we usually go for the obvious approach: pouring some oil into a small bowl, adding the veggies, and tossing them until they’re coated.
3. Put the zucchini pieces on the grill. Cook each side for around 3-4 minutes, or until you’ve got char marks and the pieces are tender. Remove from the grill and place in a holding pattern for future assembly.
4. Coat the halloumi slices with the leftover olive oil.
5. Cook the halloumi on the grill for 2-3 minutes on each side until you see it has developed a nice, brown crust. Once that’s done, remove it from the grill and set it aside so you can slice it and add it to whatever dish you are preparing.
6. In a small bowl, combine the lemon juice, lemon zest, and a tiny amount of salt and pepper to make the dressing.
7. On a serving platter, arrange the mixed salad leaves.
8. Add to the salad leaves the grilled zucchini, halloumi, and halved cherry tomatoes.
9. Sprinkle the lemon dressing on the salad.
10. Add fresh mint leaves as a garnish and serve without delay.
