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Grilled Eggplant and Halloumi Salad
This vibrant and refreshing salad is a delightful medley of smoky grilled eggplant, salty halloumi cheese, and crisp garden vegetables, all brought together with a zesty lemon dressing. Perfect for a light lunch or as a colorful side dish at your next barbecue, this salad embodies the essence of Mediterranean cuisine. Halloumi, a traditional Cypriot cheese, is known for its unique ability to hold its shape when grilled, adding a satisfying texture to every bite. Enjoy the harmony of flavors and textures in this beautiful dish that celebrates the bounty of fresh ingredients!
Ingredients
- Eggplant
- 1 large, sliced into 1/2-inch rounds
- Halloumi cheese
- 8 ounces, sliced into 1/2-inch thick pieces
- Cherry tomatoes
- 1 cup, halved
- Cucumber
- 1 medium, diced
- Red onion
- 1 small, thinly sliced
- Fresh mint leaves
- 1/4 cup, roughly chopped
- Olive oil
- 3 tablespoons, plus extra for grilling
- Lemon juice
- 2 tablespoons, freshly squeezed
- Salt and pepper
- to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a simple dressing.
- Brush the eggplant slices and halloumi cheese with olive oil and season generously with salt and pepper.
- Grill the eggplant slices for 3-4 minutes per side, until they are tender and have nice grill marks.
- Grill the halloumi cheese for 1-2 minutes per side, until golden brown and slightly melted but still firm.
- Remove the eggplant and halloumi from the grill and let them cool slightly.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, and fresh mint leaves.
- Add the grilled eggplant and halloumi to the bowl and gently toss to combine all the ingredients.
- Drizzle the dressing over the salad and season with additional salt and pepper to taste.
- Serve the grilled eggplant and halloumi salad warm or at room temperature as a main course or as a vibrant side dish.
Tips
- For added flavor, marinate the eggplant slices in olive oil, lemon juice, and herbs for 30 minutes before grilling.
- Feel free to add other grilled vegetables such as zucchini or bell peppers for extra color and taste.
- This salad can be served with a dollop of tzatziki on the side for a refreshing twist.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 10 minutes Calories: 320 Fat: 25g Carbs: 12g Protein: 15g Sodium: 600mg Sugar: 4g
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