Grilled Halloumi Cheese and Roasted Tomato Salad (30 Minutes)

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Get ready to indulge in a delightful salad that celebrates the vibrant flavors of fresh ingredients. This recipe features a bed of crisp spinach leaves, complemented by slices of grilled halloumi cheese and roasted tomatoes on the vine. Each component shines through, creating a delicious balance of flavors. The salty and slightly tangy halloumi cheese adds a satisfying bite, while the roasted tomatoes bring a burst of sweetness. Tying it all together is a light dressing that enhances the natural flavors without overpowering them. Let’s get started.

Ingredients

Units Scale
  • 4 cups fresh spinach leaves
  • 8 ounces halloumi cheese, sliced
  • 8–10 small tomatoes on the vine
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Preheat your grill or grill pan to medium-high heat. While the grill is heating, preheat your oven to 400°F (200°C) for roasting the tomatoes.
  2. Toss the tomatoes with 1 tablespoon of olive oil, salt, and pepper. Place them on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes, or until the tomatoes are soft and slightly charred.
  3. While the tomatoes are roasting, grill the halloumi cheese slices for about 2-3 minutes per side, or until nicely browned and slightly softened. Set aside.
  4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, salt, and pepper to create the dressing.
  5. Assemble your salad by arranging the fresh spinach leaves on a serving plate. Top with the grilled halloumi cheese slices and roasted tomatoes.
  6. Drizzle the dressing over the salad just before serving. You can also serve any extra dressing on the side for those who prefer a little more.

Notes

Choose fresh and vibrant spinach leaves for the best flavor and texture. Look for leaves that are crisp and dark green, avoiding any yellowing or wilting. Grill the halloumi cheese just until it develops a golden-brown crust on the outside while remaining soft and slightly chewy on the inside. Overcooking it can make it too firm and rubbery. Pair this refreshing salad with a crusty baguette or a side of quinoa for a more substantial meal. It also pairs well with grilled chicken or shrimp for an added protein boost. Enjoy!

Chef’s tip: Allow the roasted tomatoes to cool slightly before adding them to the salad. This will prevent the heat from wilting the spinach leaves too quickly.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/grilled-halloumi-cheese-and-roasted-tomato-salad-30-minutes/