Name: Grilled Halloumi Salad with Turkish Herbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 300 g halloumi cheese; 2 piece tomatoes; 1 piece cucumber; 1 piece red onion; 1 bunch fresh mint leaves; 1 bunch fresh parsley; 3 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1 pinch black pepper; 1 tsp dried oregano

This vibrant salad brings together the beloved Cypriot cheese halloumi with Turkish salad traditions, creating a perfect fusion of Mediterranean flavors. Popular in coastal Turkish regions, this dish represents the cultural exchange between Turkey and Cyprus, where halloumi cheese originated. The magic happens when halloumi hits the hot grill – its exterior develops a beautiful golden crust while the inside remains creamy and slightly squeaky when bitten. The cheese's natural saltiness pairs wonderfully with the acidic tomatoes and cooling cucumber, while fresh herbs like mint and parsley add aromatic brightness. A simple lemon and olive oil dressing ties everything together without overwhelming the delicate flavors. This salad is incredibly versatile and works equally well as a light summer lunch, a meze course, or alongside grilled meats. The combination of textures – from the crispy-outside, tender-inside cheese to the crunchy vegetables – creates a satisfying eating experience. The dish tastes best when served immediately while the halloumi is still warm, creating a delightful temperature contrast with the cool salad components.

Ingredients

Instructions

Prepare vegetables

Cut tomatoes into thick wedges and cucumber into half-moon slices about 5mm thick. Thinly slice the red onion into rings. Roughly chop mint and parsley leaves, removing thick stems. Place all vegetables and herbs in a large serving bowl. Do not add salt yet as it will make vegetables watery.
Make dressing

Whisk together lemon juice, olive oil, black pepper, and oregano in a small bowl for 1-2 minutes until well combined and slightly emulsified. The mixture should look creamy rather than separated. Set aside at room temperature. Do not add this to vegetables until serving to prevent wilting.
Slice halloumi

Cut halloumi into thick slices about 1cm thick using a sharp knife. Pat each slice completely dry with paper towels for 1-2 minutes. The cheese should feel dry to touch and not slippery. Do not slice too thin or the cheese will fall apart on the grill.
Heat grill pan

Heat a grill pan or regular heavy-bottomed pan over medium-high heat for 3-4 minutes until hot. Test by sprinkling a few drops of water - they should sizzle and evaporate immediately. No oil is needed as halloumi has enough fat. Do not use high heat or the outside will burn before the inside warms through.
Grill halloumi

Place halloumi slices in the hot pan and cook for 2-3 minutes per side until golden brown grill marks appear. The cheese should develop a crispy crust but still feel soft when gently pressed. Remove immediately when golden. Do not overcook or the cheese will become rubbery and tough.
Assemble salad

Pour the dressing over the prepared vegetables and herbs, then toss gently for 1 minute until everything is well coated. Arrange the warm grilled halloumi on top of the salad immediately. The contrast between warm cheese and cool vegetables is essential. Do not mix the cheese in or it will break apart.

Tips

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Cooking Tips

Pat halloumi completely dry before grilling and avoid moving it too soon - let it develop proper grill marks for the best texture and appearance.

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Alternatives

If halloumi isn't available, use thick slices of firm feta cheese or kasseri cheese, though the texture will be different and more crumbly.

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Serving & Storage

Serve immediately while halloumi is warm for best taste and texture. Store leftover salad in refrigerator for 1 day, but grill fresh cheese when serving again.