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!
Grilled halloumi cheese served on top of a mixed green salad with a fresh blueberry dressing.
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Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 558kcal
Author Liren Baker


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 thinly sliced
  • 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

To Serve

  • 1 lemon cut in wedges
  • warm pita bread grilled or toasted
  • remaining Blueberry Salad Dressing


Make the Blueberry Salad Dressing:

  • In the jar of a blender, place 6 oz of the blueberries along with the sherry vinegar, honey and salt and blend. With the blender running on low speed, drizzle in the olive oil and blend until it just becomes emulsified, this will take under a minute. Pass the dressing through a sieve if you wish and set aside. You could make the dressing a day in advance, if you wish, keeping it in an airtight container in the refrigerator and shaking well before using. Makes about 1 1/4 cups dressing.

Make the Salad:

  • Toss the greens, red onions and dried blueberries with a few tablespoons of the Blueberry Salad Dressing and arrange on a platter. In a small bowl, mix the blueberries in 1/4 cup of the dressing and set aside.
  • Preheat the grill pan or grill. Brush the halloumi cheese with olive oil on both sides and lightly season with salt. Place the cheese on the grill and cook for about 3 minutes per side, or until it has grill marks and is beginning to melt. Sprinkle the cheese with 1/2 tablespoon of thyme, and transfer to the platter of greens.
  • Drizzle the dressed blueberries over the salad, garnish with remaining thyme, the chopped mint, and the feta cheese.


  • Serve immediately with wedges of lemon to squeeze over the halloumi, warm pita bread and additional dressing on the side.


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.


Calories: 558kcal | Carbohydrates: 39g | Protein: 17g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 11mg | Sodium: 1130mg | Potassium: 333mg | Fiber: 5g | Sugar: 26g | Vitamin A: 795IU | Vitamin C: 38.4mg | Calcium: 675mg | Iron: 1.7mg
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