Step-by-step instructions
- Start by heating a grill pan or outdoor grill to medium-high heat.
- Brush both sides of the halloumi slices lightly with olive oil.
- Grill the halloumi for about 2–3 minutes on each side, until it’s beautifully golden with those characteristic grill marks.
- While the cheese is grilling, arrange the halved cherry tomatoes and torn basil leaves in a serving bowl or on a platter.
- Once the halloumi is ready, place it on top of the tomatoes and basil.
- Drizzle everything generously with balsamic glaze and finish with a sprinkle of freshly ground black pepper.
- For added excitement, consider mixing in your favorite greens or toppings.
- This dish is best served immediately while the halloumi is still warm and delicious!
How to serve Grilled Halloumi and Tomato Salad
Presenting your salad can elevate the whole dining experience. For a beautiful plate, arrange the grilled halloumi slices in a circular pattern around a mound of cherry tomatoes and basil, drizzling the balsamic glaze artfully over the top. Pair this salad with a crusty baguette, or serve it alongside grilled chicken or fish for a well-rounded meal. If you’re looking to impress, garnish with a few toasted pine nuts for that extra crunch and a sophisticated touch.
Storage and reheating tips
To keep your Grilled Halloumi and Tomato Salad fresh, store any leftovers in an airtight container in the refrigerator. It’s best to enjoy it within 2-3 days for optimal flavor and freshness. Avoid reheating the grilled halloumi, as it may become too rubbery. Instead, consider enjoying the salad cold or at room temperature. If you’re preparing this ahead of time, keep the dressing separate until you’re ready to serve to maintain the best texture and flavors.
Helpful cooking tips
- When grilling halloumi, ensure the grill is hot enough to achieve those appetizing grill marks—this enhances the flavor!
- Don’t rush the process. Allow the cheese to gain a nice golden color before flipping it.
- If you want to add depth to the flavor, consider marinating the halloumi in olive oil, lemon juice, and spices for 30 minutes before grilling.
Creative twists
Feel free to make this salad your own by adding different ingredients. Try incorporating thinly sliced red onion for a sharp bite or swapping in grilled zucchini or bell peppers for extra veggies. For a heartier version, you could mix in quinoa or couscous. Vegan? Substitute the halloumi with grilled tofu for a similar texture without the dairy.
FAQs
Can I make this salad in advance?
While the grilled halloumi is best enjoyed fresh, you can prepare the cherry tomatoes and basil ahead of time. Just store them in the fridge and add the halloumi right before serving.
What if I can’t find halloumi cheese?
If halloumi isn’t available, look for other grilling cheeses such as queso blanco or paneer, keeping in mind the texture might differ slightly.
How long will leftovers last?
This salad will stay fresh for 2-3 days when stored properly in an airtight container in the refrigerator. Just note that the texture of the halloumi might change upon refrigeration.
Enjoy your Grilled Halloumi and Tomato Salad journey—it’s a delightful way to celebrate fresh ingredients!
