Grilled Strawberry & Halloumi Salad with Balsamic Vinaigrette
Combining smoky-sweet fruit and creamy cheese for a refreshing twist on summer greens.
This recipe brings together an unexpected but powerful combination: grilled strawberries and robust, savory halloumi cheese. The result is a salad that perfectly captures summer—smoky fruit, creamy cheese, crisp greens, fragrant mint, and the gentle acidity of balsamic vinaigrette. Serve this as a starter, a light meal, or the centerpiece of an al fresco dinner.
Why Grilled Strawberries and Halloumi?
Halloumi cheese is renowned for its grill-ability. Unlike most cheeses, it doesn’t melt into a puddle—instead, it becomes caramelized on the outside and slightly gooey on the inside. Grilled strawberries, meanwhile, represent one of summer grilling’s best-kept secrets. The heat intensifies their sweetness, adds a hint of smokiness, and boosts their juiciness, transforming this familiar fruit into a surprising main act.
- Halloumi’s texture after grilling is uniquely springy, with an irresistible browned crust.
- Strawberries’ sugars caramelize, enhancing both flavor and aroma.
- Combined, the salty and sweet harmonize for a balanced, nuanced salad.
Ingredients
This salad is as much about contrasts as it is about balance—sweet and salty, crisp and creamy, cool and warm. Here is what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Strawberries | 1 lb | Fresh, hulled |
| Halloumi Cheese | 8 oz | Sliced ¼ inch thick |
| Mixed Greens | 6 oz | Spring mix, arugula, or baby kale |
| Fresh Mint Leaves | ¼ cup | Roughly chopped |
| Baguette | ½ loaf | Sliced ½ inch thick (for grilled bread) |
| Olive Oil | 3 Tbsp + more as needed | Extra-virgin recommended |
| Balsamic Vinegar | 2 Tbsp | For dressing |
| Dijon Mustard | 1 Tbsp | Adds flavor to vinaigrette |
| Shallot | 1 Tbsp | Finely chopped, for vinaigrette |
| Kosher Salt & Black Pepper | To taste | Seasoning |
| Wooden Skewers | 4 | Soaked in water 15 min (for grilling strawberries) |
Step-by-Step: Making the Salad
The process is straightforward and can be completed in under 30 minutes:
1. Prepare the Dressing
- In a bowl, combine balsamic vinegar, mustard, shallot, salt, and pepper. Whisk until well combined.
- Slowly drizzle in olive oil, whisking constantly until fully emulsified. Set aside.
2. Prep the Strawberries
- Hull strawberries and thread them onto wooden skewers. This helps keep them from slipping through grill grates and makes for easier turning.
- Soak skewers in water for at least 15 minutes to prevent burning.
3. Prep the Bread and Cheese
- Slice baguette and brush both sides with olive oil.
- Slice halloumi into ¼ inch thick rectangles or slabs.
4. Grill Everything
- Preheat your grill to medium-high heat (gas or charcoal).
- Place the strawberry skewers, halloumi slices, and baguette slices on the hot grill.
- Grill the strawberries: Turn occasionally until grill marks appear, about 6 minutes in total.
- Grill the bread: Around 2–3 minutes per side, until just golden and crisp.
- Grill the halloumi: 2–3 minutes per side. It should have clear grill marks and a delicate crust.
- Transfer all grilled ingredients to a plate and let cool slightly.
5. Assemble the Salad
- Remove strawberries from skewers and slice in half (optional).
- On a large platter or individual plates, lay a bed of mixed greens and scatter mint leaves.
- Top with grilled strawberries and halloumi.
- Arrange grilled bread around the edges.
- Drizzle liberally with the balsamic vinaigrette.
Serving Suggestions & Pairings
What others are reading
- Serve immediately—the salad is best while the cheese and strawberries are warm.
- Pair with a crisp white wine or a fruity rosé for a refreshing summer experience.
- Consider serving as a side for grilled chicken, fish, or alongside other seasonal salads.
- To make a meal, double the halloumi for extra protein, or add toasted walnuts for crunch.
Variations and Tips
- Change up the greens: Use arugula, baby kale, or a peppery mix for a bolder flavor.
- Other grilled fruit: Try peaches, nectarines, or figs in place of strawberries.
- Add nuts: Toasted pistachios, pecans, or almonds give extra crunch and richness.
- Gluten-free: Skip the bread or use gluten-free baguette slices.
Tip: If you cannot grill outdoors, a grill pan or broiler works well for strawberries and halloumi.
Balsamic Vinaigrette: A Flavorful Finish
The vinaigrette is simple, but its punchy, bright, and tangy notes are essential for tying everything together. Made with balsamic vinegar, Dijon mustard, minced shallot, olive oil, and a touch of salt and pepper, it lightly coats the greens and seeps into the crevices of the cheese and fruit.
Vinaigrette Preparation – Quick Reference
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon finely minced shallot
- 1/3 cup olive oil
- Kosher salt and fresh cracked pepper, to taste
Whisk together and use immediately, or prepare up to a few hours in advance and re-whisk before serving.
Why You’ll Love This Salad
- It’s an unusual, flavor-packed take on the usual green salad.
- The juxtaposition of sweet, salty, and tangy is universally appealing.
- It’s visually beautiful—brilliant red strawberries, golden halloumi, flecks of green mint.
- Great for impressing guests at picnics, BBQs, or parties.
- Quick and simple: Start to finish in under 30 minutes, including grilling.
Frequently Asked Questions (FAQs)
Q: Can I use another cheese instead of halloumi?
A: Halloumi is unique in that it holds up to grilling. If unavailable, try paneer or a thick slab of feta, but halloumi’s texture is best for grilling.
Q: Are there other fruits that work well on the grill?
A: Yes! Try grilled peaches, nectarines, or figs—the grilling process amplifies their sweetness just like with strawberries.
Q: Can I prepare any components in advance?
A: You can make the vinaigrette and wash greens ahead. Grill the halloumi and strawberries shortly before serving for best flavor and texture.
Q: Is halloumi vegetarian?
A: Most halloumi is vegetarian, but check packaging for animal vs. microbial rennet if strict vegetarian.
Q: What wine pairs best with this salad?
A: A crisp white (like Sauvignon Blanc) or dry rosé complements both the sweetness of the strawberries and the salty cheese.
Nutrition and Dietary Tips
- High protein: Halloumi brings protein and fat, making the salad more filling.
- Low carb and gluten-free optional: Skip or substitute the bread as needed.
- Vegetarian-friendly: As noted above, check for non-animal rennet if strict vegetarian is required.
- Allergy note: Halloumi is made from cow, sheep, or goat’s milk—check for allergies.
Storage and Make-Ahead
- Vinaigrette can be made up to 3 days ahead and stored in the fridge. Shake or whisk before use.
- Greens and mint should be washed, dried, and kept in the fridge until ready.
- Do not grill or assemble the salad until ready to serve—the cheese and strawberries lose their texture and warmth.
Expert Grilling Tips
- Use well-oiled grates or a grill basket to prevent sticking.
- Don’t overcook the halloumi—it only needs a few minutes per side.
- Rotate the skewers of strawberries gently; they cook quickly.
- Let bread rest after grilling to keep the inside tender.
Summary Table: At a Glance
| Feature | Benefit |
|---|---|
| Grilled Strawberries | Enhanced sweetness, unique twist |
| Halloumi Cheese | Salty, grillable, and filling |
| Mint & Greens | Freshness, color, and aroma |
| Balsamic Vinaigrette | Brings balance, acidity, and punch |
| Grilled Bread | Crunch and heartiness |
Share Your Experience
Have you tried this salad or added your own twist? Share your favorite combinations and tips with fellow grill lovers in the comments below!
References
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