Grilled Halloumi Salad with Cherry Tomatoes and Basil Vinaigrette

Craving something fresh and flavorful that feels like a summer café lunch? This Grilled Halloumi Salad with Cherry Tomatoes and Basil Vinaigrette is colorful, satisfying, and super easy to make. With creamy avocado, juicy tomatoes, and crispy golden halloumi, it’s ready in under 20 minutes and perfect for a quick lunch or light dinner.

Grilled halloumi gives the salad a deliciously chewy texture that goes so well with soft avocado and sweet tomatoes. Toss in some baby greens for freshness, and drizzle with a simple homemade basil vinaigrette for a bright, herby finish.

Want to add even more flavor? A quick-marinated red onion adds tang and crunch — but if you’re short on time, thinly sliced fresh onion works too.

This is a great way to enjoy summer veggies, and it works beautifully as a light main or an elegant side dish. Simple to prep, full of flavor, and a little fancy without the effort.

Why You’ll Love This Recipe

• Quick and easy – This salad comes together in under 20 minutes, making it perfect for busy lunches or light dinners.
• Packed with flavor – From the creamy grilled halloumi to the juicy cherry tomatoes and fresh basil vinaigrette, every bite is vibrant and delicious.
• A café-style meal at home – It looks and tastes like something you’d get at a trendy café, but it’s surprisingly simple to make in your own kitchen.
• Healthy and satisfying – With plenty of greens, healthy fats from avocado, and protein from halloumi, it’s both nourishing and filling.
• Customizable – Don’t have pickled onions? Use fresh! Want more crunch? Add cucumbers or toasted seeds. It’s easy to adjust to your taste.

Ingredients for a Grilled halloumi salad:

For the salad:

• Halloumi cheese
• Cherry tomatoes
• Ripe avocado
• Baby arugula or baby spinach
• Red onion (marinated or fresh)
• Pine nuts (optional, toasted)
• Olive oil
• Salt and pepper

For the basil vinaigrette:

• Fresh basil leaves
• Olive oil
• Lemon juice
• Dijon mustard
• Garlic
• Salt and pepper

For the marinated onion (optional):

• Red onion
• Hot water
• Lemon juice or apple juice
• A bit of honey or sugar
• Salt

How to Make Grilled Halloumi Salad

1. Blend the vinaigrette.
Start by blending fresh basil with olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Blend until smooth and set aside. This simple dressing adds so much flavor.

2. Marinate the onion (optional).
Thinly slice a red onion and place in a bowl. Cover with hot water, a little lemon juice, a bit of honey or sugar, and a pinch of salt. Let sit for 10–15 minutes while you prep the rest. Drain before using. Fresh onion also works if you’re in a hurry.

3. Grill the halloumi.
Slice the halloumi into thick slices and grill in a nonstick pan over medium heat for a few minutes per side until golden brown. Halloumi doesn’t melt like other cheeses, so it keeps its shape beautifully.

4. Assemble the salad.
In a large bowl, combine the baby greens, cherry tomatoes, avocado, and marinated (or fresh) red onion. Drizzle with the basil vinaigrette and toss gently.

5. Add the toppings.
Top with grilled halloumi and sprinkle with toasted pine nuts if you like. Serve immediately while the cheese is still warm.

Tips and Substitutions

• Halloumi can be grilled on a pan, grill pan, or even on the outdoor grill.
• Swap baby arugula with spinach or mixed greens depending on what you have.
• Don’t have pine nuts? Try toasted sunflower seeds or skip them altogether.
• For a bigger meal, add cooked quinoa or chickpeas.
• If basil isn’t available, you can make a quick vinaigrette with lemon juice, mustard, and olive oil.
  

Frequently Asked Questions

Can I eat halloumi without grilling it?
Yes, you can eat halloumi raw, but it’s much tastier when grilled or pan-fried. Cooking gives it a golden crust and enhances its savory flavor.

Can I make this salad ahead of time?
You can prep the dressing and marinated onions in advance. For best results, grill the halloumi right before serving so it’s warm and crisp.

What’s the best way to toast pine nuts?
Add them to a dry skillet over medium heat and stir often for 2–3 minutes until golden and fragrant. Watch closely — they burn quickly!

Grilled Halloumi Salad with Cherry Tomatoes and Basil Vinaigrette

A fresh and vibrant salad with golden grilled halloumi, juicy cherry tomatoes, creamy avocado, and a zesty basil vinaigrette. Quick to make and perfect for lunch or a light dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine Mediterranean

Servings 4

Ingredients

  

• Salad:
• 225 g halloumi cheese sliced
• 150 g cherry tomatoes halved
• 60 g baby spinach or rocket
• 1 ripe avocado sliced
• 60 ml marinated red onion or fresh
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp toasted pine nuts optional
• Basil Vinaigrette:
• 10 g fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove
• Salt and pepper
• Marinated Onion:
• 1 small red onion thinly sliced
• 125 ml boiling water
• 1 tsp lemon juice or apple juice
• ½ tsp honey or sugar
• Pinch of salt

Instructions

 

• Marinate Onion:

  Place sliced onion in a bowl with boiling water, lemon juice, honey, and salt. Let sit while prepping the salad. Fresh onion can also be used.
• Make Vinaigrette:

  Blend basil, olive oil, lemon juice, mustard, garlic, salt, and pepper until smooth.
• Grill Halloumi:

  Cook cheese slices in a nonstick pan for 2–3 minutes per side until golden.
• Assemble Salad:

  Mix greens, tomatoes, avocado, and onion. Toss with vinaigrette.

Notes

You can skip marinating the onion and use it raw for a sharper flavour.

Try adding cucumber or olives for a variation.

This salad is best served warm, just after grilling the halloumi.

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