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.
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.