Grilled Halloumi and Zucchini Salad with Lemon-Oregano Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 blends sliced 1/2-inch thick halloumi cheese, olive oil, fresh lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 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

1. 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.
2. 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.
3. 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.
4. 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.