Description
This charred corn and halloumi salad bursts with smoky, savory, and fresh flavors. Grilled halloumi and corn are tossed with juicy cherry tomatoes, herbs, and a zesty lemon dressing—perfect warm or cold.
Ingredients
Scale
- 250 grams halloumi cheese, sliced thick
- 4 ears corn on the cob, husked
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a large bowl, add cherry tomatoes, red onion, and chopped parsley.
- Brush the corn and halloumi slices with olive oil.
- Grill the corn until nicely charred on all sides, then slice off the kernels.
- Grill halloumi slices until golden and crisp on both sides, then let cool slightly.
- Combine grilled corn, halloumi, and veggies in the bowl.
- Drizzle with lemon juice, season with salt and pepper, and toss gently.
- Serve immediately or refrigerate until ready to eat.
Notes
- Use a grill pan if cooking indoors for best results.
- Thick halloumi slices grill better without falling apart.
- Add avocado or arugula for a twist.
- Great served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: charred corn salad, halloumi salad, grilled halloumi, summer salad, vegetarian BBQ recipe