Grilled Red Pepper and Halloumi Salad with Lemon-Mint Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining smoky grilled red peppers and salty halloumi cheese, tossed in a fresh lemon-mint dressing. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 27 minutes blends large red bell peppers, halloumi cheese, olive oil 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.

Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Slice 3 large red bell peppers into quarters, removing seeds. Brush each piece with 1 tbsp olive oil and place on grill. Grill for 4 minutes per side until skin is charred and peppers are tender.
  2. Step 2: While peppers grill, cut 8 oz halloumi cheese into 1/2-inch thick slices. Brush both sides with 1 tbsp olive oil. Grill halloumi slices for 2-3 minutes per side until golden brown and grill marks appear.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 minced garlic clove, 1/4 cup chopped fresh mint leaves, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Arrange 4 cups fresh arugula on a large serving platter. Top with grilled red pepper quarters and halloumi slices.
  5. Step 5: Drizzle lemon-mint dressing evenly over the salad. Toss gently if desired and serve immediately.

Frequently asked questions

How long does Grilled Red Pepper and Halloumi Salad with Lemon-Mint Dressing take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Red Pepper and Halloumi Salad with Lemon-Mint Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Red Pepper and Halloumi Salad with Lemon-Mint 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 Red Pepper and Halloumi Salad with Lemon-Mint 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 Red Pepper and Halloumi Salad with Lemon-Mint Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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