Grilled Halloumi Berry Salad
Recipe from Two Peas and Their Pod
Fresh, vibrant, and packed with flavor, this Grilled Halloumi Berry Salad combines salty grilled cheese with sweet berries, crisp greens, and a tangy balsamic vinaigrette—perfect for summer!
Servings: 6
Calories: 189kcal
Ingredients
- 8 ounces halloumi, 1/2 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
How to Store
- 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
Calories: 189kcal | Carbohydrates: 10g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 462mg | Potassium: 178mg | Fiber: 2g | Sugar: 5g | Vitamin A: 366IU | Vitamin C: 30mg | Calcium: 409mg | Iron: 1mg