This grilled halloumi salad is topped with a beautiful herby tomato salsa. It’s so easy to make and is the ultimate summer meal!Jump to Recipe
I have a slight halloumi obsession. It screams summer dinners to me and is exactly what I crave when I want something filling enough for dinner which can still leave me feeling light, fresh and summery. Just like my griddled halloumi with herby barley and roasted veg, this grilled halloumi salad is such a tasty weeknight dinner and really makes halloumi the star!
So there are so many fab ways to use this grilled halloumi salad. We made ours on the hob and had it as our dinner with a bit of crusty bread but you could definitely serve this as a side dish at a barbecue. Whip up the herby salsa ahead of time and keep it in the fridge until ready to use. Then once you’re ready to eat just throw your slices of halloumi on the barbecue and get them all crispy and grilled. Put the halloumi and salsa together on a platter along with some fresh tomatoes and a sprinkling of herbs and you’ve got an amazing side salad or something to please any veggies at your barbecue.
We’ve become obsessed with pricey tomatoes these days. I’m always so envious of the beautiful colourful tomatoes that so many bloggers have in their photos. I’ve always felt fairly ambiguous about tomatoes but recently we had a revelation when we bought some fancy tomatoes and it’s a flavour EXPLOSION. Pretty life changing. And then we found these gorgeous colourful tomatoes and they look so pretty! So this seemed like the perfect thing to make tomatoes the star.
If you can find some then definitely give them a try because they’ll liven this dish up and y’know, you eat with your eyes and all that! If you give this recipe a try then let me know, it’s a big plate of summer and it’ll put a smile on your face.
Grilled Halloumi Salad with Herby Tomato Salsa
This grilled halloumi salad is topped with a beautiful herby tomato salsa. It's so easy to make and is the ultimate summer meal!
- 1/2 Red Onion chopped into chunks
- 150 g Cherry Tomatoes plus extra for garnish if you like
- Bunch Flat Leaf Parsley roughly chopped
- Bunch Mint roughly chopped
- 4 tbsp Olive Oil
- 2 tbsp Pomegranate Molasses
- Pinch Aleppo Chilli Flakes
- 500 g Halloumi sliced
- Salt and Pepper
Put the onion into a food processor and finely chop. Add the 150g of cherry tomatoes and pulse until you have a salsa consistency. Place in a bowl and mix in most of the herbs, 2 tbsp of olive oil, the pomegranate molasses and aleppo chilli flakes. Season to taste and set aside until ready to serve.
Use the rest of the olive oil to cook the halloumi. Heat over a medium heat and fry for a couple of minutes on each side then serve topped with the salsa, a sprinkling of the chopped herbs and any extra cherry tomatoes, halved.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS GRILLED HALLOUMI SALAD WITH HERBY TOMATO SALSA?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!