Introduction:

Light, refreshing, and bursting with flavor, this Grilled Zucchini & Halloumi Salad with Lemon Basil Vinaigrette is the perfect dish for a warm summer day. The smoky, charred edges of grilled zucchini paired with the salty, golden-crusted halloumi create a beautiful contrast in texture and taste. Combined with a bright and zesty Lemon Basil Vinaigrette, this salad is a wonderful mix of flavors—earthy, tangy, and savory—making it an ideal option for lunch, dinner, or even a light appetizer.

Halloumi, a firm Mediterranean cheese, holds its shape perfectly when grilled, giving this salad a substantial, hearty bite that’s sure to please both vegetarians and meat-lovers alike. The lemon basil vinaigrette brings a fresh, citrusy note, tying the whole dish together in a delightful medley of summer flavors.

Ingredients:

For the Salad:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
• 1 block halloumi cheese (about 8 oz), sliced into 1/2-inch thick pieces
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, or spring mix)
• Olive oil, for grilling
• Salt and freshly ground black pepper, to taste

For the Lemon Basil Vinaigrette:

• 1/4 cup fresh basil leaves, finely chopped
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

Preparation:

Step 1: Grill the Zucchini and Halloumi

1. Preheat the Grill: Heat your grill or grill pan to medium-high heat.
2. Prepare the Zucchini: Lightly brush both sides of the zucchini slices with olive oil and season with salt and pepper.
3. Grill the Zucchini: Place the zucchini slices directly on the grill and cook for about 2-3 minutes per side, or until they have nice char marks and are tender but not mushy. Remove from the grill and set aside.
4. Grill the Halloumi: Lightly brush the halloumi slices with olive oil and place them on the grill. Grill for 2-3 minutes per side until the cheese develops a golden-brown crust and grill marks appear. Be careful not to overcook, as halloumi can become rubbery if cooked too long.
5. Set Aside: Once grilled, transfer both the zucchini and halloumi to a plate and let them cool slightly.

Step 2: Make the Lemon Basil Vinaigrette

1. Whisk the Ingredients: In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), and a pinch of salt and pepper.
2. Add the Olive Oil: Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
3. Add the Basil: Stir in the chopped fresh basil. Taste and adjust the seasoning, adding more lemon juice or honey if needed. Set aside until ready to use.

Step 3: Assemble the Salad

1. Arrange the Greens: On a large serving platter or in individual bowls, spread the mixed greens as the base.
2. Add the Grilled Zucchini & Halloumi: Arrange the grilled zucchini and halloumi slices over the greens.
3. Add the Vegetables: Scatter the cherry tomatoes and thinly sliced red onions over the salad for extra color and crunch.
4. Drizzle with Vinaigrette: Generously drizzle the lemon basil vinaigrette over the entire salad, ensuring the grilled vegetables and halloumi are well coated.

Cooking Note:

• Grilling Tip: Make sure to preheat the grill properly to get those beautiful grill marks on the zucchini and halloumi. Avoid moving the halloumi around too much on the grill to ensure it develops a good crust.
• Cheese Substitution: If you can’t find halloumi, paneer or feta slices are good substitutes, though they won’t grill quite the same way. Feta can be crumbled over the salad for a similar salty flavor.
• Zucchini Variations: You can also add grilled eggplant, bell peppers, or asparagus to enhance the flavor profile of the salad.

Serving Suggestions:

• Serve this Grilled Zucchini & Halloumi Salad as a standalone light meal, or pair it with some crusty bread for a complete Mediterranean-inspired feast.
• It also works beautifully as a side dish for grilled meats or seafood, especially alongside dishes like grilled chicken, lamb, or shrimp.
• For a more filling salad, toss in some cooked quinoa, couscous, or farro to add grains and bulk to the dish.

Tips:

1. Prepping in Advance: You can grill the zucchini and halloumi in advance and store them in the fridge. When ready to serve, just reheat them briefly on the grill or in a skillet to regain their crispness before assembling the salad.
2. Vinaigrette Versatility: The lemon basil vinaigrette can be made in larger batches and stored in the fridge for up to a week. It’s a versatile dressing that pairs well with any fresh or grilled vegetable salad.
3. Herb Substitutes: If basil isn’t available, fresh mint or parsley can be used in the vinaigrette for a different herbal flavor.
4. Nutrient Boost: For added texture and nutrition, sprinkle toasted pine nuts, walnuts, or sunflower seeds over the salad just before serving.

Prep Time:

• 15 minutes

Cooking Time:

• 15 minutes

Total Time:

• 30 minutes

Nutritional Information (per serving):

• Calories: 320
• Protein: 14g
• Sodium: 650mg
• Fat: 26g
• Carbohydrates: 10g
• Fiber: 3g
• Sugar: 4g

Conclusion:

This Grilled Zucchini & Halloumi Salad with Lemon Basil Vinaigrette is the epitome of a perfect summer dish. The smoky, grilled zucchini and halloumi cheese bring a hearty, savory element to the salad, while the zesty lemon basil vinaigrette keeps everything light and refreshing. It’s a dish that highlights the flavors of fresh, seasonal produce and is simple to prepare, making it ideal for casual gatherings, BBQs, or even a quick weeknight meal. With its vibrant colors and bold flavors, this salad is sure to become a favorite in your summer recipe collection.

Grilled Zucchini and Halloumi Salad with Lemon Basil Vinaigrette

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• Author: Imili Johnson
• Total Time: 30 minutes

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Ingredients

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For the Salad:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
• 1 block halloumi cheese (about 8 oz), sliced into 1/2-inch thick pieces
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, or spring mix)
• Olive oil, for grilling
• Salt and freshly ground black pepper, to taste

For the Lemon Basil Vinaigrette:

• 1/4 cup fresh basil leaves, finely chopped
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

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Instructions

Step 1: Grill the Zucchini and Halloumi

1. Preheat the Grill: Heat your grill or grill pan to medium-high heat.
2. Prepare the Zucchini: Lightly brush both sides of the zucchini slices with olive oil and season with salt and pepper.
3. Grill the Zucchini: Place the zucchini slices directly on the grill and cook for about 2-3 minutes per side, or until they have nice char marks and are tender but not mushy. Remove from the grill and set aside.
4. Grill the Halloumi: Lightly brush the halloumi slices with olive oil and place them on the grill. Grill for 2-3 minutes per side until the cheese develops a golden-brown crust and grill marks appear. Be careful not to overcook, as halloumi can become rubbery if cooked too long.
5. Set Aside: Once grilled, transfer both the zucchini and halloumi to a plate and let them cool slightly.

Step 2: Make the Lemon Basil Vinaigrette

1. Whisk the Ingredients: In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), and a pinch of salt and pepper.
2. Add the Olive Oil: Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
3. Add the Basil: Stir in the chopped fresh basil. Taste and adjust the seasoning, adding more lemon juice or honey if needed. Set aside until ready to use.

Step 3: Assemble the Salad

1. Arrange the Greens: On a large serving platter or in individual bowls, spread the mixed greens as the base.
2. Add the Grilled Zucchini & Halloumi: Arrange the grilled zucchini and halloumi slices over the greens.
3. Add the Vegetables: Scatter the cherry tomatoes and thinly sliced red onions over the salad for extra color and crunch.
4. Drizzle with Vinaigrette: Generously drizzle the lemon basil vinaigrette over the entire salad, ensuring the grilled vegetables and halloumi are well coated.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 320
• Sodium: 650mg
• Protein: 14g