Grilled Halloumi Salad with Cherry Tomatoes & Mint: The Salad That Actually Feels Like a Meal

Let’s be real—most salads are just sad bowls of regret. But this grilled halloumi salad? It’s the exception.

Crispy, salty cheese. Juicy cherry tomatoes. Fresh mint.

A dressing that doesn’t taste like punishment. You’re not just eating leaves; you’re winning at life. And the best part?

It takes 15 minutes. No fancy skills, no weird ingredients. Just flavor explosions.

Ready to make a salad that doesn’t suck?

Why This Recipe Slaps

Halloumi is the MVP. Unlike other cheeses, it doesn’t melt into a puddle when grilled. It gets crispy on the outside, stays soft inside, and basically turns into cheese bacon. Cherry tomatoes burst with sweetness, mint adds a refreshing kick, and a lemon-olive oil dressing ties it all together.

It’s salty, sweet, tangy, and crunchy—everything you want in a dish that’s somehow still healthy(ish).

Ingredients You’ll Need

• 250g halloumi cheese (sliced into ½ cm thick pieces)
• 200g cherry tomatoes (halved, because whole tomatoes are a chaotic choice)
• 1 small red onion (thinly sliced, unless you enjoy onion breath for days)
• Handful of fresh mint leaves (torn, not chopped—we’re not savages)
• 2 tbsp olive oil (extra virgin, because regular olive oil is basically sad grease)
• 1 tbsp lemon juice (freshly squeezed, or just admit defeat)
• Salt and pepper (to taste, but let’s be honest—you’ll undersalt it)

How to Make It (Without Burning Down Your Kitchen)

1. Grill the halloumi. Heat a grill pan or skillet over medium-high heat. Brush the halloumi slices with a little olive oil and grill for 2-3 minutes per side until golden and crispy. Don’t touch them until they’re ready to flip—patience is a virtue, Karen.
2. Prep the veggies. While the cheese grills, toss the cherry tomatoes, red onion, and mint leaves in a large bowl.

   Pretend you’re a salad whisperer.

3. Make the dressing. Whisk together the remaining olive oil, lemon juice, salt, and pepper. Taste it. Adjust.

   Repeat until it doesn’t make you frown.

4. Assemble the salad. Add the grilled halloumi to the bowl. Drizzle with dressing. Gently toss—this isn’t a wrestling match.
5. Serve immediately. Halloumi waits for no one.

   It’s best eaten while still warm and crispy.

How to Store It (If You Have Leftovers, Which You Won’t)

Store leftovers in an airtight container in the fridge for up to 1 day. The halloumi will lose its crispiness, but it’s still edible. Reheat it in a pan for 1-2 minutes to revive the texture.

The tomatoes will get soggy, though—so maybe just eat it all now.

Why This Salad is Basically a Superfood

Protein-packed: Halloumi delivers a solid 7g of protein per serving. Low-carb: Perfect if you’re pretending to care about macros. Rich in antioxidants: Thanks to cherry tomatoes and olive oil. Refreshing: Mint aids digestion, which you’ll appreciate after inhaling this in 5 minutes.

Common Mistakes (And How to Avoid Them)

• Overcrowding the pan. Halloumi needs space to crisp. Cook in batches if needed.
• Using cold halloumi. Let it sit at room temperature for 10 minutes before grilling—it cooks more evenly.
• Skipping the mint. It’s not just garnish; it’s the flavor bomb that ties everything together.
• Drowning it in dressing. A light drizzle is enough. This isn’t a soup.

Alternatives (Because You Love to Improvise)

• No halloumi? Try paneer or even firm tofu (but expect less magic).
• Not a fan of mint? Basil or parsley work, but mint is objectively superior.
• Want more crunch? Add cucumber or toasted pine nuts.
• Vegan? Use grilled eggplant slices—though, IMO, it’s just not the same.

FAQs (Because You Have Trust Issues)

Can I use a different cheese?

Yes, but halloumi’s grilling superpowers are unmatched.

Paneer is the closest substitute, but it’s like swapping a Ferrari for a bicycle.

Can I make this ahead of time?

You can prep the veggies and dressing ahead, but grill the halloumi right before serving. Nobody likes limp cheese.

Is halloumi healthy?

It’s high in protein and calcium but also salty and fatty. So… yes, if you ignore the parts that make it delicious.

Why is my halloumi rubbery?

You overcooked it.

Stick to 2-3 minutes per side—any longer, and it turns into a chew toy.

Final Thoughts

This salad is proof that healthy food doesn’t have to taste like punishment. It’s fast, flavorful, and filling—everything a meal should be. Make it.

Eat it. Thank yourself later. And if you still think salads are boring, you’re doing them wrong.