Grilled Halloumi Salad with Radicchio

published May 21, 2019
summer
Grilled Halloumi Salad

Briny slices of grilled halloumi mingle with wedges of marinated grilled radicchio, fresh citrus slices, and a sprinkling of toasted pistachios.

Serves6

Prep15 minutes

Cook10 minutes to 12 minutes

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Credit: Mia Yakel

If you’ve ever grilled halloumi, you know it takes a great deal of restraint not to just pick the slabs of cheese off the grill grates and eat them all right then and there. The mellow, slightly briny cheese — traditionally made with sheep’s milk or goat’s milk — has a high melting point, which means instead of falling apart on the grill, it takes on a crisp golden crust with a soft, chewy center. This salad — packed with slices of grilled halloumi — is the next best thing to eating the cheese warm from the grill.

Credit: Mia Yakel/Kitchn

Yes, You Should Be Grilling Your Salads

Yes, the halloumi is grilled for this recipe — but so is the radicchio, which adds charred flavor to the slightly bitter vegetable. Before it’s placed onto the grill grates, you’ll toss the wedges in a delicious marinade of olive oil, whole-grain mustard, honey, and apple cider vinegar, which doubles as the salad dressing too.

You’ll also grill a halved lemon alongside the halloumi and radicchio, which gives the citrus juice a sweeter, more concentrated flavor. Just before serving the salad, you’ll squeeze the juice from the grilled lemon into the reserved marinade and pour it over the entire salad for a new dinner favorite that’s far greater than the sum of its parts. Serve alongside any grilled protein for a seriously good fast-and-fancy meal.

Grilled Halloumi Salad

Briny slices of grilled halloumi mingle with wedges of marinated grilled radicchio, fresh citrus slices, and a sprinkling of toasted pistachios.

Prep time 15 minutes

Cook time 10 minutes to 12 minutes

Serves 6

Nutritional Info

Ingredients

  • 1/2 cup

    olive oil, plus more for the grill and halloumi

  • 1/4 cup

    whole-grain mustard

  • 2 tablespoons

    honey

  • 2 tablespoons

    apple cider vinegar

  • 2 heads

    radicchio (8 to 9 ounces each), quartered through the core

  • Kosher salt

  • Freshly ground black pepper

  • 1

    medium lemon, halved

  • 1 (8.8-oz) package

    halloumi cheese, sliced into 1/2-inch thick slabs

  • 2

    medium oranges or blood oranges, peeled and sliced into 1/2-inch thick rounds

  • 2 tablespoons

    roasted pistachios, coarsely chopped

Equipment

Instructions

  1. Whisk the 1/2 cup olive oil, mustard, honey, and vinegar in a large bowl. Add the radicchio and toss to coat. Brush one side of the halloumi with more oil and arrange on a rimmed baking sheet. Set both aside while grill heats.

  2. Heat an outdoor grill to medium-high, direct heat (400 to 450°F). Scrape the grill grates clean if needed, then oil them. Remove the radicchio from the marinade and place on the grill grates; season with salt and pepper. (Do not discard leftover marinade). Place the lemon halves cut side down on the grill next to the radicchio.

  3. Cover and cook, turning the radicchio with tongs often, until it has softened, browned, and is lightly charred, 10 to 12 minutes total. When the radicchio is halfway done cooking, add the halloumi to the grill oiled-side down. Grill, flipping once, until distinct grill marks appear, 2 to 3 minutes per side.

  4. Transfer the halloumi and radicchio to a large platter. Top with the orange slices. Squeeze the juice from the lemon halves into the reserved marinade, season to taste with salt and pepper, and whisk to combine. Drizzle over the salad and top with the pistachios.

Recipe Notes

Make ahead: The dressing can be made and refrigerated up to 3 days ahead.