Grilled Halloumi Berry Salad
Published on June 27, 2025
Quick Summary
This Grilled Halloumi Berry Salad is the ultimate summer dish—perfect for the Fourth of July, BBQs, or light lunches. Made with mixed greens, grilled halloumi cheese, fresh strawberries and blueberries, red onion, sliced almonds, mint, and a tangy balsamic vinaigrette, it’s a sweet-savory salad that’s bursting with flavor and texture. Easy to prepare, colorful, and always a crowd-pleaser!
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Pin ItGrilled Halloumi Berry Salad: A Summer Star for the 4th of July and Beyond
This Grilled Halloumi Berry Salad is the ultimate summer salad—fresh, colorful, and packed with bold flavor and texture.
If you’ve never had grilled halloumi before—get excited. This unique cheese is a total game changer in the salad world. Halloumi has a high melting point, which means instead of turning gooey on the grill, it gets beautifully golden and crispy on the outside while staying chewy and slightly squeaky on the inside. It’s salty, satisfying, and adds a hearty, savory bite that makes this salad feel like a full meal.
Paired with juicy strawberries, sweet blueberries, crisp greens, and a tangy balsamic vinaigrette, grilled halloumi brings a rich contrast that balances out all the bright, fresh flavors. A sprinkle of red onion adds sharpness, toasted almonds bring crunch, and fresh mint ties everything together with a cool, herbaceous finish.
This salad is tailor-made for summer—refreshing, colorful, and perfect for warm-weather gatherings. It’s a standout side dish for Fourth of July parties, BBQs, or picnics, but it’s also satisfying enough to enjoy on its own as a light lunch or dinner. Bonus: it comes together quickly and looks stunning on the table.
Ingredients Breakdown
- Mixed greens: I like to use spring mix for a balance of textures and flavors.
- Grilled halloumi cheese: Halloumi is a semi-hard cheese that holds its shape when grilled. It adds a salty, chewy, almost meaty element that balances the berries beautifully. I buy halloumi at Trader Joe’s, but most stores carry it, look in the specialty cheese section.
- Fresh strawberries: Hulled and sliced. Choose ripe but firm berries for the best texture and sweetness.
- Fresh blueberries: Use fresh, not frozen, for best texture. Rinse and pat dry before tossing into the salad.
- Red onion: Thinly sliced for a mild sharpness. If it’s too strong, soak the slices in cold water for 10 minutes to mellow the bite.
- Almond slices: Toasted is best! Lightly toasting brings out their nutty flavor and adds crunch.
- Fresh mint: A little goes a long way. Tear the leaves gently so they don’t bruise. Mint adds a burst of freshness that makes the salad feel extra summery.
- Balsamic vinaigrette: I love making my homemade balsamic vinaigrette, trust me, it’s EASY, but of course you can use your favorite store-bought dressing.
Tips for the Best Grilled Halloumi Berry Salad
- Slice halloumi about 1/2-inch thick. Too thin and it may fall apart or overcook; too thick and it won’t crisp up properly. About ½ inch is the sweet spot for a golden, grilled exterior and tender center.
- Grill the halloumi last-minute. Halloumi is best served warm, right off the grill or pan. It cools quickly and can turn rubbery if made too far in advance, so grill it just before serving for the best texture and flavor.
- Don’t overdress the salad. Too much vinaigrette can weigh down the greens and make the berries mushy. Dress the salad lightly just before serving, or serve the vinaigrette on the side so everyone can add their own.
- Build the salad in layers. To make it visually stunning and evenly balanced, layer ingredients: start with greens, then add berries, red onion, almonds, and mint. Top with freshly grilled halloumi and a drizzle of vinaigrette.
- Make-ahead friendly (with prep tips). You can prep most of the ingredients ahead: wash and dry the greens, slice the berries, toast the almonds, and make the vinaigrette. Store everything separately in the fridge and assemble just before serving.
- How to store leftovers. If dressed, the salad will keep for about a day in the fridge, but the greens and berries may soften. For best results, store undressed components separately and only combine what you plan to eat immediately.
Grilled Halloumi Berry Salad
Ingredients
- 8 ounces halloumi, ½ inch sliced
- Olive oil, for brushing the halloumi
- Balsamic vinaigrette
- 5 ounces spring mix
- 1 1/2 cups sliced strawberries
- 1 cup blueberries
- 1/3 cup thinly sliced red onion
- 1/3 cup sliced almonds
- 1/4 cup chopped fresh mint
Instructions
- Preheat a grill pan or outdoor grill to medium heat. Brush the halloumi slices with olive oil. Place on the hot grill and cook until char marks appear, about 2 to 3 minutes each side. Set aside to cool.
- Make the balsamic vinaigrette.
- In a large bowl, combine the spring mix, strawberries, blueberries, red onion, almonds, and mint.
- Drizzle with balsamic dressing and toss until well coated. Top the salad with the grilled halloumi pieces and drizzle with a little hot honey. Serve.
Notes
- Best enjoyed fresh: This salad tastes best when freshly assembled, especially with warm grilled halloumi.
- If storing leftovers: Place any undressed salad in an airtight container and refrigerate for up to 1 day. The greens and berries may soften slightly but will still be tasty.
- Keep dressing separate: If you anticipate leftovers, store the balsamic vinaigrette separately and dress individual portions as needed to keep everything crisp.
- Reheating halloumi: If you want to revive leftover halloumi, reheat slices in a dry pan for 1–2 minutes per side until warmed through and slightly crispy again.
Nutrition
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