Grilled Halloumi and Tomato Salad for Summer Bliss

In just 20 minutes, you can have a satisfying and vibrant summer meal that brings together salty, squeaky grilled halloumi with sweet, juicy tomatoes. This salad is perfect for a light lunch or a side dish at your next barbecue, offering a beautiful balance of textures and bright Mediterranean flavors.

The magic happens when the halloumi hits the hot grill pan, developing those gorgeous char marks while staying soft and chewy inside. Paired with ripe cherry tomatoes, fresh basil, and a simple lemon dressing, every bite hits that perfect savory-sweet note. I first made this on a hot July afternoon after coming back from the farmer’s market with way too many tomatoes, and it’s been my go-to summer salad ever since.

Why You’ll Love This Recipe

Ready in under 20 minutes with minimal prep work
The halloumi doesn’t melt on the grill, making it foolproof for beginners
Perfect balance of salty cheese and sweet, juicy tomatoes
Works as a main dish or a stunning side for grilled meats
That satisfying moment when you bite into warm, charred cheese with cold tomato

Ingredients

8 oz halloumi cheese, sliced into 1/2-inch thick pieces
2 cups cherry tomatoes, halved
1 cup mixed heirloom tomatoes, roughly chopped
1/4 cup fresh basil leaves, torn
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon flaky sea salt
1/4 teaspoon black pepper
Optional: 1 tablespoon balsamic glaze for drizzling

Instructions

Pat halloumi slices dry with paper towels to ensure good browning
Heat a grill pan or outdoor grill over medium-high heat and lightly oil the grates
Grill halloumi for 2 to 3 minutes per side until golden brown grill marks appear
While cheese cooks, combine halved cherry tomatoes, chopped heirloom tomatoes, and torn basil in a large bowl
Whisk olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl for the dressing
Pour dressing over tomatoes and toss gently to combine
Arrange tomato mixture on a serving platter and top with warm grilled halloumi slices
Drizzle with balsamic glaze if using and serve immediately while cheese is still warm

Pro Tips

Pat the halloumi very dry before grilling, any excess moisture will prevent those beautiful golden crust marks from forming
Don’t move the halloumi around once it hits the grill, let it sit undisturbed for the full 2 to 3 minutes to get proper charring
Use room temperature tomatoes for the best flavor, cold tomatoes from the fridge taste flat and less sweet
Slice halloumi evenly so each piece cooks at the same rate, aim for about half an inch thickness
Serve immediately after grilling, halloumi becomes rubbery and tough as it cools down

Variations

Add sliced avocado and cucumber for extra creaminess and crunch
Toss in some Kalamata olives and capers for a brinier Mediterranean twist
Swap basil for fresh mint and add pomegranate seeds for a sweet-fresh contrast
Serve over mixed greens or arugula to turn it into a heartier meal salad

Frequently Asked Questions

Can I use a regular pan instead of a grill pan? Yes, a cast iron skillet works great and still gives you nice browning
What if I can’t find halloumi cheese? Queso blanco or paneer are the closest substitutes, though they have a milder flavor
Can I make this salad ahead of time? Assemble everything separately and only combine right before serving, halloumi must be served warm
How do I store leftovers? Store tomatoes and cheese separately in the fridge, then reheat halloumi in a dry pan before serving
Is this salad gluten-free? Yes, all the ingredients are naturally gluten-free, just double check your balsamic glaze
Can I grill halloumi on an outdoor barbecue? Absolutely, the high heat of charcoal or gas adds extra smokiness to the cheese

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