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.