Embrace the flavors of summer with this incredible Grilled Halloumi and Black Lentil Salad. Boasting a delightful smoky cheese paired with earthy, satisfying lentils and an array of fresh, crisp vegetables, this salad is designed to be both refreshing and incredibly filling. It features perfectly grilled halloumi, robust black lentils, cool sliced cucumbers, sweet halved cherry tomatoes, and finely diced red onions, all brought together with a vibrant, herby pesto vinaigrette. Unlike traditional leafy green salads, this robust creation won’t wilt, making it an ideal choice for outdoor gatherings, picnics, or convenient meal preparation throughout the week.
Looking for more hearty salad ideas? Don’t miss this roasted tomato and zucchini lentil salad for another delicious option.
Table of Contents
- Why This Halloumi Lentil Salad Is A Must-Try
- Essential Ingredients For Your Grilled Halloumi Salad
- Step-by-Step Guide: How To Make This Grilled Halloumi Salad Recipe
- Serving Suggestions and Perfect Pairings
- Meal Prep, Storage & Leftover Tips
- Expert Recipe Tips for Success
- More Refreshing Summer Salad Recipes
- Grilled Halloumi Lentil Salad Recipe
Why This Halloumi Lentil Salad Is A Must-Try
This grilled halloumi and lentil salad isn’t just another side dish; it’s a complete culinary experience packed with flavor and convenience. Here’s why you’ll absolutely love adding this recipe to your regular rotation:
- Unbeatable Heartiness & Nutrition: At its core, this salad features nutrient-dense black lentils, making it incredibly satisfying and fulfilling. Lentils are a powerhouse of plant-based protein and dietary fiber, contributing to sustained energy and digestive health. Their slightly chewy texture adds a fantastic mouthfeel that complements the other ingredients beautifully, transforming a simple salad into a truly meal-worthy dish.
- Smoky, Irresistible Halloumi: The star of the show is undeniably the grilled halloumi. When kissed by the grill, this unique cheese develops a beautiful golden crust and a distinct smoky flavor that is simply divine. Its high melting point allows it to crisp up on the outside while remaining tender within, providing a delightful textural contrast. The salty, briny notes of halloumi are perfectly balanced by the fresh tomatoes, crisp cucumbers, and the bright, herbaceous pesto vinaigrette. Best of all, you don’t need a fancy outdoor grill; a simple stovetop grill pan works wonders to achieve those coveted char marks and smoky essence.
- Perfect for Any Occasion & Easy Meal Prep: This salad truly shines as a versatile option for various settings. Its lack of delicate leafy greens means it holds up exceptionally well, making it an excellent choice for summer potlucks, picnics, and barbecues where other salads might wilt under the sun. Furthermore, its components – cooked lentils, prepared dressing, and even grilled halloumi – can be made in advance. This makes it an absolute dream for meal prepping, allowing you to quickly assemble a fresh, delicious, and wholesome meal whenever you need it without extensive last-minute cooking.
Essential Ingredients For Your Grilled Halloumi Salad
Crafting this flavorful halloumi and lentil salad requires a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is key:
This is what you’ll gather to create this delightful dish:
- Halloumi Cheese: This semi-hard, unripened brined cheese originates from Cyprus and is traditionally made from a mixture of goat’s and sheep’s milk, though cow’s milk variations exist. Its distinctive high melting point makes it perfect for grilling, pan-frying, or roasting, as it maintains its shape and develops a wonderful crispy exterior. The inherent salty and briny flavor makes it a fantastic savory addition to any salad. If you love halloumi, try pairing it with these Mediterranean roasted vegetables.
- Black Lentils (Beluga Lentils): Often referred to as Beluga lentils due to their resemblance to caviar, black lentils are my top choice for salads. They boast a firm texture and beautifully hold their shape even after cooking, preventing a mushy outcome. They are also packed with protein and fiber. As a substitute, green lentils (such as Puy lentils) also work well for their similar shape-holding qualities. Avoid using red lentils, as they tend to break down and become mushy, making them more suitable for soups and stews.
- Persian Cucumbers: These small, thin-skinned cucumbers, sometimes labeled as “mini cucumbers,” are prized for their delicate skin, crisp texture, and minimal seeds. They offer a refreshing crunch without the bitterness sometimes found in larger cucumbers. English cucumbers are a good alternative, sharing similar qualities but being larger in size.
- Tomatoes: For this salad, cherry or grape tomatoes are ideal. Halving them allows their sweet, juicy centers to mingle with the other ingredients and dressing, adding bursts of freshness with every bite. The color can vary – red, yellow, or orange – just ensure they are ripe and fragrant for the best flavor.
- Red Onions: Finely diced red onions contribute a sharp, pungent kick that brightens the salad and adds a zesty contrast. For a milder flavor and less crispness, thinly sliced scallions (green onions) can be used as an alternative.
- Pesto Vinaigrette: This herbaceous dressing is the secret to tying all the flavors together. You can opt for a high-quality store-bought pesto for convenience or whip up your own homemade basil pesto for an extra fresh touch. The vinaigrette is further enhanced with minced garlic, robust whole-grain mustard, tangy red wine vinegar, fresh lemon juice for brightness, rich extra virgin olive oil, and seasoned with kosher salt and black pepper to taste.
Step-by-Step Guide: How To Make This Grilled Halloumi Salad Recipe
Creating this delightful grilled halloumi and lentil salad is straightforward and highly rewarding. Follow these simple steps for a perfect summer dish:
1. Cook the Lentils to Perfection: Begin by placing 1 cup of black lentils and 1 teaspoon of kosher salt into a medium-sized pot. Pour enough water to cover the lentils by about 1 inch. Bring the water to a rolling boil over high heat, then immediately reduce the heat to a low simmer. Place the lid partially on the pot, allowing some steam to escape. Continue to cook for 15-20 minutes, or until the lentils are just tender yet still retain a slight al dente bite. Check for doneness around the 15-minute mark. Once cooked, drain the lentils thoroughly in a fine-mesh strainer and rinse them under cold water to stop the cooking process and prevent them from becoming mushy. This step also ensures they are cool enough to be incorporated into a fresh salad.
2. Prepare the Zesty Pesto Vinaigrette: While the lentils are cooking, prepare your flavorful dressing. In a small bowl, combine 2 tablespoons of pesto, 1 tablespoon of whole grain mustard, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, the fresh juice from one lemon, 2 tablespoons of red wine vinegar, and 1/4 cup of extra virgin olive oil. Whisk all the ingredients together vigorously until they are well combined and the vinaigrette is emulsified. Set aside until ready to assemble the salad.
3. Grill the Halloumi for Smoky Flavor: Preheat your grilling surface to medium heat. This can be an outdoor gas or charcoal grill, or a stovetop grill pan. Slice your 1/2 pound block of halloumi cheese into 1/2-inch thick pieces. Lightly brush both sides of each halloumi slice with olive oil. Place the oiled halloumi on the preheated grill and cook for 2-3 minutes per side, until beautiful golden-brown grill marks appear. The cheese should be slightly crispy on the exterior and warm inside. Once grilled, remove the halloumi from the heat. For easier mixing throughout the salad, use your hands to tear the grilled halloumi into irregular, bite-sized pieces.
4. Assemble the Fresh Salad Ingredients: In a large mixing bowl, combine the cooled, cooked lentils with the torn grilled halloumi pieces. Add the thinly sliced Persian cucumbers, halved cherry or grape tomatoes, and the finely diced red onions. These fresh components add a burst of color, texture, and natural sweetness to balance the richness of the halloumi and lentils.
5. Dress and Toss to Combine: Pour the prepared pesto vinaigrette generously over the assembled salad ingredients in the large bowl. Using a pair of salad tongs or large spoons, gently toss all the components together. Ensure that every lentil, halloumi piece, and vegetable is evenly coated with the vibrant dressing, allowing the flavors to meld beautifully. Serve immediately and enjoy the harmonious blend of smoky, fresh, and zesty notes.
Serving Suggestions and Perfect Pairings
This versatile lentil and halloumi salad is incredibly adaptable, serving beautifully as either a substantial main course or a vibrant side dish. Its heartiness makes it a fantastic vegetarian entrée, providing ample protein and fiber to satisfy. However, it also shines as an accompaniment, particularly at potlucks, barbecues, or any occasion where you already have the grill fired up. Since the halloumi grills so quickly, you can easily cook it after other items, assuming your lentils are pre-cooked, your dressing is made, and your vegetables are prepped.
This salad pairs wonderfully with anything boasting Mediterranean flavors. Think alongside grilled chicken or fish, a platter of hummus and olives, or simply with warm pita bread. For an extra touch of authenticity and a delightful textural contrast, I highly recommend serving this halloumi salad with a side of freshly warmed pita. You can also sprinkle fresh herbs like parsley or mint over the top for an added burst of freshness just before serving.
Meal Prep, Storage & Leftover Tips
One of the best features of this grilled halloumi and lentil salad is how well it lends itself to meal preparation, thanks to its robust ingredients that hold up beautifully over time. Planning ahead can save you valuable time during busy weekdays:
- Advance Preparation: You can prepare the individual components up to 1 day in advance. This includes cooking the black lentils until tender, whisking together the pesto vinaigrette, and even grilling the halloumi. Store the cooked lentils, the dressing, and the grilled halloumi in separate airtight containers in the refrigerator.
- Assembly for Optimal Freshness: For the freshest taste and texture, it’s best to assemble the salad right before serving. However, if you’ve prepped the components, you can quickly toss everything together in minutes. If serving immediately after refrigeration, allow the lentils and halloumi to sit at room temperature for at least 15 minutes before combining with the other ingredients. This helps to bring out their full flavor and ensures a more pleasant eating experience.
- Storing Leftovers: Leftovers of this salad can be safely stored in an airtight container in the refrigerator for up to 4 days. If you have extra vinaigrette, store it separately in a jar. Lentils are excellent at maintaining their texture and satisfying bite, even after being tossed in dressing. However, for maximum freshness and to prevent any potential sogginess, a general rule of thumb is to only dress the portion of the salad you plan to eat immediately. Keep the undressed salad components and dressing separate, and combine them just before you’re ready to enjoy.
Expert Recipe Tips for Success
Achieving the perfect grilled halloumi and lentil salad is easy with a few simple tips:
- Alternative Halloumi Cooking Methods: Don’t worry if you don’t have an outdoor grill or a grill pan! You can still achieve beautifully cooked halloumi using a regular skillet on your stovetop. Simply warm a drizzle of olive oil in a non-stick skillet over medium-high heat. Place the sliced halloumi in the hot pan and cook for about 2 minutes per side, or until it develops a gorgeous golden-brown color and a crispy exterior. The key is to get a good sear without overcooking.
- The Art of Cooking Lentils (Al Dente): The texture of your lentils is crucial for this salad. Aim for an al dente consistency – firm to the bite but tender throughout, similar to perfectly cooked pasta. Overcooked lentils will become mushy and lose their distinct shape, detracting from the salad’s overall texture. Taste them frequently after 15 minutes of simmering to ensure they reach the desired doneness.
- Enhance Your Vinaigrette: Feel free to customize your pesto vinaigrette. A pinch of red pepper flakes can add a subtle kick, or a touch of honey or maple syrup can balance the acidity if you prefer a slightly sweeter dressing. Always taste and adjust seasonings as needed.
- Ingredient Quality Matters: Since this salad features fresh ingredients, the quality of each component significantly impacts the final flavor. Opt for ripe, fragrant tomatoes, crisp cucumbers, and good quality extra virgin olive oil for the best results.
More Refreshing Summer Salad Recipes
If you’re a fan of fresh, vibrant salads perfect for warmer weather, explore these other delicious options:
- Balsamic Peach Tomato Salad
- Avocado Corn Salad
- Peach Caprese Salad
- Mediterranean Three Bean Salad
- Chickpea Cucumber Salad
- Roasted Corn Salad
- Cucumber Feta Salad
- Tomato Avocado Salad
- Mediterranean Chickpea Lentil Salad
For even more inspiration, discover a wide range of salad ideas in my comprehensive seasonal salad roundup, featuring everything from leafy green creations to hearty bean and pasta salads.
Grilled Halloumi Lentil Salad Recipe
By Paige Adams
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Enjoy this hearty grilled halloumi salad with lentils, tomatoes, cucumbers and pesto vinaigrette. It’s perfect for meal prep, potlucks and summer dinners.
Ingredients
For Lentils
- 1 cup black lentils
- 1 teaspoon kosher salt
- Water
For Vinaigrette
- 2 tablespoons pesto
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
For Salad
- 1/2 pound halloumi cheese, sliced 1/2-inch thick
- Olive oil for brushing cheese
- 1/2 pound Persian cucumbers, thinly sliced
- 1 pint cherry tomatoes or grape tomatoes, halved
- 1/4 cup finely diced red onions
Instructions
- Place the lentils and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil and then reduce to a low simmer with the lid partially on the saucepan. Cook for 15-20 minutes until the lentils are just tender. Taste them to check their doneness after 15 minutes. Once the lentils are ready, pour them into a strainer and rinse with cold water.
- To make the vinaigrette, whisk the pesto, mustard, salt, pepper, lemon juice, red wine vinegar and 1/4 cup olive oil in a small bowl.
- Preheat a gas or charcoal grill or a stovetop grill pan on medium heat.
- Lightly brush the halloumi with olive oil. Grill 2-3 minutes per side until the cheese has grill marks.
- Tear the halloumi into bite-sized pieces and combine them with the lentils, cucumbers, tomatoes and red onions in a large bowl.
- Drizzle the vinaigrette into the salad, tossing to combine.
Notes
- You can store leftovers in the fridge up to 4 days. Keep the salad and extra vinaigrette in separate airtight containers. Let the dressing sit out at room temperature for 15 minutes before tossing in the salad.
- If you don’t have an outdoor grill or a grill pan, you can cook the halloumi in a skillet on the stove. Warm a drizzle of olive oil in the skillet over medium-high heat. Cook the halloumi for about 2 minutes per side until it’s golden brown and crispy.
Nutrition
Calories: 497kcal |
Carbohydrates: 36g |
Protein: 27g |
Fat: 28g |
Saturated Fat: 12g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 13g |
Sodium: 1613mg |
Potassium: 407mg |
Fiber: 12g |
Sugar: 5g |
Vitamin A: 650IU |
Vitamin C: 46mg |
Calcium: 634mg |
Iron: 5mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Salads
Cuisine: Mediterranean