Name: Turkish Grilled Halloumi Salad with Fresh Herbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 400 g halloumi cheese; 150 g arugula; 250 g cherry tomatoes; 1 piece cucumber; 1 piece red onion; 2 tbsp fresh dill; 3 tbsp fresh parsley; 2 tbsp fresh mint leaves; 4 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 tsp sumac; 1 pinch black pepper

Grilled halloumi salad represents the beautiful fusion of Turkish and Cypriot culinary traditions, particularly popular along Turkey's Mediterranean coast where fresh seafood and dairy meet abundant gardens of herbs and vegetables. The magic of this dish lies in the contrast between the warm, slightly charred halloumi and the cool, crisp vegetables. When grilled, halloumi develops a beautiful golden crust while maintaining its signature squeaky texture inside. The cheese's natural saltiness pairs perfectly with the peppery arugula, sweet cherry tomatoes, and the distinctive tang of sumac that adds both color and a lemony brightness to every bite. The fresh herb mixture of dill, parsley, and mint creates an aromatic backdrop that transforms this simple salad into something special. Each forkful delivers layers of flavor - from the nutty, caramelized notes of the grilled cheese to the bright acidity of the dressing and the cooling effect of the herbs. This salad shines as a light lunch on hot summer days or as an elegant starter for dinner parties. It's also perfect for outdoor dining, as the halloumi can be grilled alongside other barbecue items, making it an ideal addition to any Turkish meze spread.

Turkish Grilled Halloumi Salad with Fresh Herbs

Instructions

Prepare vegetables and herbs

Wash and dry the arugula thoroughly. Cut cherry tomatoes in half and slice cucumber into thin rounds. Thinly slice the red onion into half-moons. Finely chop all fresh herbs. Combine arugula, tomatoes, cucumber, and onion in a large serving bowl. This should take 8-10 minutes total. Do not over-chop the herbs or they will become mushy.
Make sumac dressing

In a small bowl, whisk together olive oil, lemon juice, sumac, and black pepper for 1-2 minutes until well combined. The dressing should be bright purple-red from the sumac and slightly thickened. Let it sit for 5 minutes to allow the sumac to infuse. Do not add salt as the halloumi will provide enough saltiness.
Slice halloumi cheese

Cut the halloumi into 1cm thick slices, making about 8-10 pieces total. Pat each slice dry with paper towels to remove excess moisture. This takes 2-3 minutes. The slices should be uniform in thickness for even grilling. Do not slice too thin or the cheese will fall through the grill grates.
Preheat grill pan

Heat a grill pan or regular pan over medium-high heat for 3-4 minutes until hot. You should be able to feel the heat when holding your hand 6 inches above the surface. The pan is ready when a drop of water sizzles immediately. Do not use oil in the pan as halloumi has enough natural fat.
Grill halloumi slices

Place halloumi slices in the hot pan and cook for 2-3 minutes per side over medium-high heat. The cheese should develop golden-brown grill marks and release easily from the pan when ready to flip. Total cooking time is 4-6 minutes. Do not move the cheese too early or it will stick and tear.
Assemble and dress salad

Add the chopped herbs to the vegetable mixture and toss gently. Drizzle the sumac dressing over the salad and mix for 1-2 minutes until everything is lightly coated. Immediately top with the warm grilled halloumi while still hot. Do not dress the salad too far in advance or the greens will wilt.

Tips

🔪

Cooking Tips

For perfect grill marks, ensure your pan is properly heated and resist moving the halloumi too early. The cheese will naturally release when it's ready to flip, creating beautiful golden stripes that add visual appeal to the dish.

🔄

Alternatives

If sumac is unavailable, substitute with za'atar or a mixture of lemon zest and paprika for similar tangy-tart flavor. Feta cheese can replace halloumi but will be more crumbly and less suitable for grilling, so add it raw instead.

🍽

Serving & Storage

Serve immediately while the halloumi is still warm for the best contrast of temperatures. This salad pairs beautifully with warm pita bread and Turkish tea. Store leftover dressed salad for only 1 day in the refrigerator, though the greens will soften.