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Greek Salad with Grilled Halloumi

  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    10 minutes


Soaking the onion in ice water keeps it crisp while removing some of its bite. If you can't find halloumi, swap in an equal amount of queso fresco; find it in the fine cheese section.
1 1/2 lb. tomatoes, cored and cut into wedges
Salt and pepper
1/2 small red onion, thinly sliced
1 English cucumber, halved lengthwise and sliced
1 bell pepper, seeded and sliced
1/2 cup pitted Kalamata olives
3 Tbsp. red wine vinegar
2 Tbsp. chopped fresh oregano or 2 tsp. dried
8 oz. halloumi cheese, cut into 1/2"-thick pieces
5 Tbsp. olive oil, divided, plus more for serving
Greek Salad with Grilled Halloumi


1. Place tomatoes in a colander, sprinkle with 1/2 teaspoon salt, and let drain 15 minutes, tossing occasionally. Meanwhile, add onion to a bowl of ice water and let sit 15 minutes, then drain and pat dry.
2. In a large bowl, toss cucumber, bell pepper, olives, vinegar, and oregano until combined; set aside.
3. Heat grill to medium-high for at least 10 minutes, then clean and oil grates. Pat halloumi dry, then brush with 1 tablespoon oil. Transfer to grill and cook until well marked and warmed through, 2 to 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
4. Add tomatoes, onion, and remaining 4 tablespoons oil to bowl with vegetables and stir gently to combine. Transfer to a platter and top with grilled halloumi, then drizzle with more oil and serve.
Source: Hannaford fresh Magazine, July-August 2021


Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 310 kcal (16%)
Calories from Fat 243 kcal (0%)
Total Fat 27 g (42%)
Saturated Fat 9 g (45%)
Cholesterol 30 mg (10%)
Sodium 810 mg (34%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 2 g (8%)
Protein 10 g (17%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a