Tossed in an herby pesto vinaigrette, this grilled halloumi salad is peak summer. Grilling the cheese and corn brings a delightful smoky note that pairs beautifully with diced peaches and halved cherry tomatoes. It’s a spoonable salad that works equally well as a barbecue side or a make-ahead lunch.
Why You’ll Love This Recipe
With a base of grilled corn, this salad tastes like summer. The contrast of grilled and fresh ingredients—smoky corn and halloumi with bright peaches and tomatoes—gives every bite complexity and balance.
It’s a no-lettuce salad that’s great for meal prep or as a side. Leaving out leafy greens opens up more texture and flavor possibilities, and the salad holds up well in the fridge for a few days.
Make it a vegetarian main by adding grains or pasta. Quinoa, farro, barley, or short pasta shapes like orecchiette or fusilli all work well tossed with the salad.
The Ingredients
This salad relies on simple, fresh ingredients:
- Halloumi: A top summer cheese for grilling. It holds its shape and develops a pleasant char without melting away.
- Corn: Choose ears with tight husks and damp silk for plump, juicy kernels.
- Peaches: Left raw here for bright, fresh flavor that complements the vegetables and cheese.
- Tomatoes: Halved cherry tomatoes provide concentrated tomato flavor without overwhelming the salad with liquid.
- Chives: Add a delicate onion note.
- Basil: Even with a pesto-based dressing, fresh basil ribbons contribute aroma and freshness.
- Pesto vinaigrette: Use fresh basil pesto (homemade or refrigerated), whole-grain mustard, white wine vinegar, olive oil, salt and pepper for a vibrant dressing.
How To Make This Grilled Halloumi Salad
1. Grill the halloumi and corn. Lightly brush both with olive oil and grill over medium-high heat. Corn needs about 5–7 minutes, turning to get even charring. Halloumi grills faster—about 2–3 minutes per side until marked and warmed through. When cool enough to handle, slice kernels from the cob and cut the halloumi into bite-sized pieces.
2. Assemble the salad. In a large bowl combine the grilled corn and halloumi with diced peaches, halved cherry tomatoes, minced chives and chopped basil.
3. Make the dressing. Whisk together basil pesto, whole grain mustard, kosher salt, black pepper, white wine vinegar and olive oil until emulsified.
4. Toss and serve. Drizzle the vinaigrette over the salad and gently toss to coat. Serve immediately at room temperature to let flavors come through.
Serving
This salad pairs well with Mediterranean-flavored mains and sides. Serve alongside grilled vegetables, herb-roasted potatoes, or warm flatbread for a complete summer meal. It also makes a great addition to picnic spreads and potlucks.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Bring the salad to room temperature for at least 15 minutes before serving to revive the flavors and soften the chilled halloumi slightly.
Grilled Corn & Halloumi Salad
Ingredients
For salad
- 5 ears corn
- 8 ounces halloumi, sliced 1/2-inch thick
- Olive oil for brushing
- 2 peaches, diced
- 1 pint cherry tomatoes, halved
- 2 tablespoons minced chives
- 1/4 cup chopped basil
For vinaigrette
- 2 tablespoons basil pesto
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
Instructions
- Preheat a gas or charcoal grill to medium-high heat.
- Lightly brush the corn and halloumi with olive oil.
- Grill the corn until lightly charred all over, about 5–7 minutes. Grill the halloumi 2–3 minutes per side until it has clear grill marks.
- When cool enough to handle, slice the corn from the cobs and cut the halloumi into 1/2-inch pieces.
- Combine the corn, halloumi, peaches, tomatoes, chives and basil in a large bowl.
- In a small bowl, whisk the pesto, mustard, salt, pepper, white wine vinegar and olive oil to make the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine. Serve at room temperature.
Notes
You can keep leftovers in an airtight container in the fridge up to 3 days. Bring the salad to room temperature for at least 15 minutes before serving to let the flavors open up.
Nutrition (per serving)
Calories: 386 kcal | Carbohydrates: 14 g | Protein: 15 g | Fat: 31 g | Sodium: 1106 mg | Fiber: 2 g
Nutrition information is an approximation.
Additional Info
Course: Salads
Cuisine: Mediterranean
Diet: Vegetarian