Grilled Halloumi & Summer Squash Caprese Salad
This Mediterranean-inspired salad brings together grilled halloumi, fresh basil, juicy tomatoes, and ribbons of summer squash in a gorgeous Caprese-style presentation. Instead of mozzarella, halloumi adds a salty, chewy bite, while squash replaces the traditional cucumber for a seasonal touch. Finished with a drizzle of extra virgin olive oil and balsamic reduction, it’s refreshing, savory, and ideal for warm days.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
For the Salad:
200g (7 oz) halloumi cheese, sliced into ½-inch thick slabs
1 medium yellow squash or zucchini, shaved into ribbons or thin slices
1 cup cherry tomatoes, halved or heirloom tomatoes, sliced
A handful of fresh basil leaves
1 tbsp olive oil (for grilling)
Fresh cracked black pepper, to taste
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze or reduction
1 tsp lemon juice (optional)
Pinch of sea salt
Optional Additions:
A few baby arugula or spinach leaves
Toasted pine nuts or slivered almonds for crunch
Cracked pink peppercorns for presentation
Instructions:
1. Prep the Ingredients:
Slice the halloumi and pat dry with a paper towel.
Shave squash using a vegetable peeler into long, thin ribbons or slice into thin rounds.
Halve or slice tomatoes, depending on size.
Tear basil leaves if large.
2. Grill the Halloumi & Squash:
1. Heat a non-stick grill pan or outdoor grill over medium-high heat.
2. Brush halloumi and squash slices lightly with olive oil.
3. Grill halloumi for 1–2 minutes per side until golden and grill-marked.
4. Grill squash for about 1 minute per side just until tender with light char.
3. Assemble the Salad:
1. On a large plate or platter, layer grilled squash ribbons, tomatoes, and grilled halloumi.
2. Scatter fresh basil leaves in between layers.
3. If using, add greens and nuts.
4. Dress:
Drizzle with olive oil, balsamic glaze, and a touch of lemon juice.
Season with black pepper and sea salt to taste.
5. Serve:
Serve immediately while the halloumi is warm for best flavor.
Notes & Tips:
Grill hot and quick: Halloumi grills best over high heat for a short time to avoid rubbery texture.
No grill? Use a non-stick skillet or oven broiler.
Squash substitutes: Try grilled eggplant slices or cucumber ribbons if out of squash.
Make it hearty: Add cooked quinoa or farro underneath to make it a filling meal.
❓ Frequently asked questions FAQs:
Q: Can I make this ahead?
A: You can prep the components ahead, but assemble just before serving. Reheat halloumi slightly if made in advance.
Q: Is this dish vegetarian?
A: Yes, if you use vegetarian-friendly halloumi (check the label for rennet source).
Q: What can I use instead of halloumi?
A: Try grilled feta slabs or fresh mozzarella (skip grilling), though texture and saltiness will vary.
Q: Is it served hot or cold?
A: Best served warm or at room temperature so the halloumi remains soft and flavorful.
Nutritional Value
Calories: ~250–280 kcal
Protein: 12–15 g
Carbohydrates: 10–12 g
Fiber: 2–3 g
Sugars: 4–5 g
Fat: 18–20 g
Sodium: 600–700 mg