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Grilled Corn Halloumi Salad

A colorful and flavorful Grilled Corn Halloumi Salad featuring juicy grilled corn, fresh halloumi, and vibrant veggies, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 ears fresh corn on the cob Grilled until charred
  • 8 oz halloumi cheese Grilled until golden brown
  • 1 cup cherry tomatoes, halved Adds sweetness
  • 1 medium cucumber, diced Adds crunch
Dressing
  • 2 tbsp extra virgin olive oil For drizzling
  • 2 tbsp freshly squeezed lemon juice For acidity

Method
 

Preparation
  1. Preheat the grill to medium-high heat (around 400°F/200°C) and clean and lightly oil your grill grates.
  2. Grill the corn for 10-12 minutes, turning occasionally until nicely charred. Let it cool slightly.
  3. Slice the halloumi into thick pieces and grill for 2-3 minutes on each side until golden brown.
Assembly
  1. Chop the cherry tomatoes and cucumber; add them to a large mixing bowl.
  2. Cut the kernels off the cooled corn cobs and toss them into the bowl.
  3. Drizzle olive oil and lemon juice over the veggies, tossing gently to combine. Top with grilled halloumi.

Notes

This salad keeps well in the fridge for about 3 days. For extra flavor, sprinkle fresh herbs like basil or mint before serving. It can be made ahead by grilling corn and halloumi separately, then combining fresh ingredients when ready to serve.