Grilled Halloumi and Roasted Vegetable Salad
Savory grilled halloumi cheese paired with caramelized vegetables and a bright lemon vinaigrette for a satisfying meal. This mediterranean-inspired salads ready in about 30 minutes pairs halved cherry tomatoes, medium, sliced into rings red onion, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, sliced into 1/2-inch thick pieces halloumi cheese
- 1 cup, halved cherry tomatoes
- 1 medium, sliced into 1/2-inch thick rounds zucchini
- 1/2 medium, sliced into rings red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp, chopped fresh oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill pan over medium-high heat. Brush 8 oz sliced halloumi cheese with 1 tbsp olive oil and grill for 2 minutes per side until golden brown, then set aside.
- Step 2: Toss 1 cup halved cherry tomatoes, 1 medium sliced zucchini, and 1/2 medium sliced red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast at 400°F for 15 minutes until tender and slightly caramelized.
- Step 3: Whisk together 1 tbsp lemon juice, 1 tsp chopped oregano, 1/4 tsp salt, and 1/4 tsp black pepper to make a vinaigrette.
- Step 4: In a large bowl, combine 4 cups mixed greens, the roasted vegetables, and grilled halloumi. Drizzle with vinaigrette and toss gently to coat.
- Step 5: Serve immediately at room temperature for optimal texture.
Frequently asked questions
How long does Grilled Halloumi and Roasted Vegetable Salad take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Halloumi and Roasted Vegetable Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.
Can I substitute ingredients in Grilled Halloumi and Roasted Vegetable Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Halloumi and Roasted Vegetable Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Halloumi and Roasted Vegetable Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many salads recipes and this is hands down the best.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
