Grilled Halloumi Salad With Creamy Basil Dressing
A satisfying main course salad featuring warm, salty grilled halloumi cheese, crunchy toasted panko, creamy avocado, and fresh greens, all brought together with a vibrant, homemade creamy basil dressing. Perfect for a quick and impressive weeknight meal.
Equipment
- Shallow dish
- Whisk
- Food Processor or Blender
- Medium skillet
- Grill or Grill Pan
- Large platter or bowl
Ingredients
For the Salad
- 3 tablespoons salted butter
- 1 cup panko breadcrumbs
- 8 ounces Halloumi cheese cut into ½-inch-thick slices
- 1 large avocado pitted and sliced
- Extra-virgin olive oil for brushing
- 1 (5 ounce) package arugula
- 1 pint cherry tomatoes halved
- ½ cup Pickled Onions
For the Honey-Lemon Marinade
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon dried oregano
For the Creamy Basil Dressing
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ¼ teaspoon sea salt
- ¼ cup packed fresh basil leaves
- 1 tablespoon whole milk or more for a thinner dressing
Instructions
Prepare the Marinade and Dressing
- In a shallow dish, whisk together the olive oil, fresh lemon juice, honey, and dried oregano. Add the halloumi slices, turning to coat. Set aside to marinate for at least 15 minutes.
- While the cheese marinates, combine all dressing ingredients (mayonnaise, sour cream, parsley, onion powder, garlic powder, dill, sea salt, and basil) in a food processor or blender. Blend until completely smooth. Add milk and pulse to reach desired consistency.
Toast the Panko and Grill the Halloumi
- In a medium skillet over medium heat, melt the butter. Add the panko breadcrumbs and cook, stirring often, for 4-5 minutes until deep golden brown. Immediately transfer to a plate to cool.
- Preheat a grill or grill pan to medium-high. Remove halloumi from the marinade, letting excess drip off. Lightly brush both the halloumi and avocado slices with olive oil.
- Place the halloumi and avocado on the hot grill. Cook for 2-3 minutes per side, until char marks appear and the cheese is soft.
Assemble the Salad
- On a large platter, create a bed of arugula. Top with halved cherry tomatoes and pickled onions. Sprinkle with the toasted panko. Arrange the warm grilled halloumi and avocado on top. Drizzle with creamy basil dressing and serve immediately.
Notes
Cooking Options: If you don't have a grill, you can pan-sear the halloumi in a hot, oiled skillet for 2-3 minutes per side, or roast it on a parchment-lined baking sheet at 400°F (200°C) for 10-15 minutes, flipping halfway. Make-Ahead Tip: The dressing can be stored in the fridge for up to 3 days, and the toasted panko can be kept in an airtight container at room temperature for a week. Assemble the salad just before serving for best results. Recipe Variations: For extra protein, add grilled chicken or shrimp. For a sweet element, add grilled peaches or fresh figs. If you prefer a different dressing, a simple lemon vinaigrette also works well. Pro Tip: To avoid sticking and get good grill marks, ensure your grill is very hot and the halloumi is lightly oiled. Don't move the cheese for the first 2 minutes of cooking to allow a crust to form. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 815kcalCarbohydrates: 28gProtein: 26gFat: 65gSaturated Fat: 28gCholesterol: 110mgSodium: 1850mgPotassium: 650mgFiber: 6gSugar: 9gVitamin A: 1500IUVitamin C: 15mgCalcium: 750mgIron: 3mg
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