Grilled Greek Salad with Halloumi - Sizzling Summer Series

Summer is all about soaking up the sun and spending time outside, and what better way to indulge in the warmer weather than with a refreshing, flavorful salad? Get ready to take your poolside grilling game to the next level with Grilled Greek Salad with Halloumi, part of our Sizzling Summer Series. This salad is jam-packed with fresh ingredients like perfectly grilled eggplant and our secret, oh-so-satisfying ingredient, halloumi cheese. This dish is versatile enough to be served as a side to grilled meats or fish or as the main course over a bed of greens or quinoa.

Halloumi is a Greek-style cheese with a firm texture and bold flavor for those unfamiliar. It combines the tanginess of feta with the firmness of mozzarella, making it ideal for grilling. It won't melt too quickly, so you can achieve those perfect grill marks without worrying about a messy cheese disaster. Feel free to add other deliciously grillable vegetables like zucchini, summer squash, onions, or bell peppers.

To top off this vibrant dish, we've created a refreshing mint dressing that adds a bright, flavorful kick to the halloumi and eggplant. Preheat the grill or flat-top griddle to medium-high heat and cook your eggplant slices and halloumi until those perfect grill marks appear. Voila! You have a stunning and irresistible Grilled Greek Salad with Halloumi that will have all your friends and family begging for the recipe.

Turn up the heat with this Grilled Greek Salad with Halloumi, a refreshing addition to summer entertaining and pool parties.

Serves 6

Grilled Greek Salad with Halloumi Ingredients

  • 2 medium-sized eggplants or 4 Japanese eggplants
  • 4 medium heirloom tomatoes ( red and yellow)
  • 8 ounces of halloumi cheese
  • 1/4 cup olive oil for brushing
  • salt

Mint Dressing

  • 1/4 cup mint leaves- packed
  • 1/4 cup Italian parsley- packed
  • 1/4 cup olive oil
  • 1/8 cup fresh lemon juice
  • 1 tablespoon water
  • 1 small garlic clove, minced
  • 1/4 tsp salt cracked pepper
  • Garnish with a few mint leaves

Grilled Greek Salad with Halloumi Directions

  1. Preheat the grill to med-high.
  2. Slice Eggplant into 1/3-inch thick pieces and brush with olive oil. Slice halloumi into 1/2-inch thick pieces and brush with olive oil. Slice tomatoes into ½ inch slices and set aside.
  3. Make the mint dressing. Blend or process all ingredients in a blender or food processor, adding a little more water (only if necessary) to get the blender going. Do not blend it too smooth, you want to see pieces of the herbs.
  4. Grill eggplant slices, close the lid, check the heat to ensure they don't burn, and rotate as necessary. Eggplant is done when the white becomes slightly translucent. Stack them on a heat-proof dish and cover tightly with foil so they continue cooking through. Place this on your upper grill rack if you have one, or just set aside, covered.
  5. Grill the Halloumi cheese just until grill marks appear.
  6. Arrange the eggplant, tomatoes, and cheese on a platter, layering. Drizzle liberally with the dressing, sprinkle with salt and pepper, and garnish with fresh mint leaves. Serve at room temperature.

 

Taken feastingathome.com  https://www.feastingathome.com/grilled-halloumi-and-eggplant-salad-with-mint-dressing/