Make this grilled halloumi salad, then check out our hasselback halloumi traybake, halloumi shawarma, halloumi pasta, halloumi skewers and more halloumi recipes.

Also discover more fresh salad ideas, including our Greek salad, classic Cobb salad and za’atar chopped salad.

How to make the perfect grilled halloumi salad: cook's tips

  • Zero waste: keep the seedy cores of the courgettes for gazpacho or pasta sauces
  • Add any herbs like chopped chives, mint, basil or coriander to the dressing if you have any that need using up.

How to store grilled halloumi salad: Keep leftovers chilled in the fridge for up to 2 days.


  • 250g halloumi
  • vegetable oil, for brushing
  • 250g vine tomatoes
  • 4 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • ½ lemon, juiced
  • 1tsp Dijon mustard
  • pinch of chilli flakes (optional)
  • 300g courgettes (2 medium)
  • 80g butterhead salad leaves


  • STEP 1

    Heat a griddle pan over a very high heat, or heat a BBQ until the flames die down and the coals turn white. Pat dry, then slice the halloumi into 1cm strips and brush all over with a little vegetable oil. Cook the halloumi on the griddle for 2-3 mins each side until softened and charred. Remove and set aside.

  • STEP 2

    Brush the tomatoes all over with a little vegetable oil, season and add to the griddle. Cook for 2-3 mins until just beginning to blister and char.

  • STEP 3

    In a large bowl, whisk together the extra virgin olive oil, vinegar, lemon, mustard and chilli flakes (if using) along with plenty of seasoning. Transfer to a small jug, but don’t wash the bowl.

  • STEP 4

    Shave the courgettes into ribbons using a vegetable peeler. Toss the courgette and lettuce together in the salad dressing bowl, then transfer to a big platter and drizzle with most of the dressing.

  • STEP 5

    Top the salad with the griddled halloumi, tomatoes, and the remaining dressing.

Find more halloumi ideas

Plate of halloumi fries with a greek yoghurt dip

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