Recipes
Back to all recipes

Middle Eastern & Mediterranean

Halloumi and Roasted Vegetable Salad

The Halloumi and Roasted Vegetable Salad is a delicious celebration of Middle Eastern and Mediterranean flavors, perfectly blending the salty, squeaky texture of halloumi with sweet, caramelized roasted vegetables. This vibrant dish is ideal for a light lunch or a flavorful dinner, offering a satisfying combination of textures and tastes that will delight your taste buds.

Originating from Cyprus, halloumi has long been a staple in Mediterranean cuisine due to its unique ability to be grilled or fried without melting. Paired with oven-roasted vegetables like bell peppers, zucchini, and cherry tomatoes, this salad bursts with freshness and smoky undertones. It's a versatile dish that beautifully balances savory and sweet notes, making it a popular choice for gatherings or healthy weeknight meals.

Prep time: 15 minCook time: 25 minTotal time: 40 minCalories: 370 kcal

Faltering Fullback, Stroud Green, London (3608253398).jpg by File Upload Bot (Magnus Manske) is licensed under CC BY-SA 2.0

Ingredients

  • 8 oz halloumi cheese, cut into slices
  • 2 red bell peppers, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the sliced bell peppers, zucchini, red onion, and cherry tomatoes with 1 tablespoon of olive oil, dried oregano, salt, and pepper. Spread evenly on the prepared baking sheet.
  3. Roast the vegetables in the preheated oven for 20-25 minutes, until tender and slightly caramelized, stirring halfway through.
  4. While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side until golden brown and crispy.
  5. Remove the roasted vegetables from the oven and let cool slightly. Drizzle with balsamic vinegar for extra flavor.
  6. Arrange the grilled halloumi over the roasted vegetables on a serving platter. Garnish with chopped fresh parsley.
  7. Squeeze lemon juice over the salad if desired, and serve immediately for the best contrast of warm cheese and roasted vegetables.