Grilled Halloumi and Zucchini Salad with Lemon-Oregano Dressing
Charred halloumi cheese and zucchini ribbons tossed with a bright lemon-oregano vinaigrette for a fresh Mediterranean salad. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs sliced 1/2-inch thick halloumi cheese, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 8 oz, sliced 1/2-inch thick halloumi cheese
- 2 medium, sliced lengthwise into 1/4-inch ribbons zucchini
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 minced garlic clove
- 4 cups arugula
- 1/2 tsp black pepper
- 1 tsp sea salt
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Brush 8 oz halloumi cheese slices and 2 medium zucchini ribbons with 2 tbsp olive oil.
- Step 2: Grill halloumi for 2-3 minutes per side until golden and grill marks appear, then grill zucchini ribbons for 1-2 minutes per side until tender and slightly charred.
- Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1 minced garlic clove, 1 tsp sea salt, and 1/2 tsp black pepper until emulsified.
- Step 4: In a large salad bowl, combine 4 cups arugula with grilled halloumi and zucchini. Drizzle the lemon-oregano dressing over the salad and toss gently to coat before serving.
Frequently asked questions
How long does Grilled Halloumi and Zucchini Salad with Lemon-Oregano Dressing take to make?
Total time is about 20 minutes (10 min prep + 10 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 Zucchini Salad with Lemon-Oregano Dressing?
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 olive oil from drying out.
Can I substitute ingredients in Grilled Halloumi and Zucchini Salad with Lemon-Oregano Dressing?
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 Zucchini Salad with Lemon-Oregano Dressing 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.
Is Grilled Halloumi and Zucchini Salad with Lemon-Oregano Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is my new go-to salad for hosting. The dressing elevates simple ingredients into something magical.
- ★★★★★
Perfect for a light dinner. The zucchini stayed crisp while the halloumi held its shape—no mushy mess!
- ★★★★★
The halloumi grilled to perfection and the lemon-oregano dressing made it feel like a summer picnic. My family devoured it!
