Fire up the grill for this Grilled Halloumi Blueberry Salad. You’ll love its savory bite in this wholesome salad with fresh blueberry dressing!
That was a few months ago, and her suggestion has been sitting in the back of my mind. What really stuck was the idea of grilling cheese, and the melty goodness that yields to the knife when you slice through it. But I was also thinking about the place we met for a quick lunch during that trip – it was one of those quick, assembly line restaurants that can process hundreds of hungry office workers in a lunch hour, ourselves included, and it was all about salads. I had opted for a falafel salad, and while I found myself wishing my salad dressing had more kick, I wasn’t really there for the salads anyway. We had half an hour to catch up a many year gap before she had to head back to work.
But I thought of grilled cheese again the other day when I was dreaming up this delicious blueberry salad dressing, and realized I didn’t need the bread (although that is always a bonus). I wanted a cheese that would stand up to heat, and halloumi cheese is just the thing.
If you’re not familiar with halloumi cheese, I hope you meet up soon. The beautiful thing about it is you can subject it to heat – the fry pan, the grill pan, the grill itself – and it will hold its shape like a little steak, but the inside will be soft and cheesy, and squeaky to the bite. It’s the same pleasure you get from eating cheese curds, if you know what I mean.
I tossed the grilled halloumi into a salad of baby kale, spinach and arugula, and since I’m all about blueberries right now, tossed in dried blueberries, fresh blueberries and made a quick fresh blueberry salad dressing. Fresh thyme and mint from my friend’s garden added brightness, and since I decided I couldn’t have cheese without the bread, I toasted up some tender pita bread to serve alongside. The only thing missing was my friend from home.
Grilled Halloumi Blueberry Salad
Fire up the grill for this delicious salad! Halloumi cheese holds up well to grilling, adding a savory cheesy bite to this wholesome salad that celebrates blueberries! You’ll just love the blueberry salad dressing!
For the Dressing
- 6 oz fresh blueberries
- 1/4 cup sherry vinegar (see notes below)
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/3 cup olive oil
For the Salad
- 4 cups baby greens (I used a combination of baby kale, baby spinach and baby arugula)
- 1/2 cup thinly sliced red onions
- 1/3 cup dried blueberries
- 6 oz fresh blueberries
- Blueberry Salad Dressing (above), divided
- 8 oz halloumi cheese
- 1 tablespoon olive oil
- kosher salt, to taste
- 1 1/2 tablespoons fresh thyme, chopped, divided
- 1/4 cup fresh mint, roughly chopped
- 1/3 cup crumbled feta cheese
- 1 lemon, cut in wedges
- warm pita bread, grilled or toasted
- remaining Blueberry Salad Dressing
Since you are grilling the cheese, this is the type of salad that you need to serve immediately as the cheese will harden again as it cools. The cheese can be reheated if you wish (I’ve been known to use the microwave), but ideally, enjoy immediately!
If you don’t have a grill or a grill pan, do not worry – just use a frying pan!
If you want even more zing to your dressing, you can also substitute balsamic vinegar for the sherry vinegar. Both are delicious.