A Salad of Grilled Vegetables over Crisp Lettuce with Halloumi Croutons

June 15, 2014
3 Ratings
Photo by James Ransom
  • Serves 2 to 4
Author Notes

We've been eating "lower" carb for the past couple of weeks, so salads are frequently on the menu. This salad reminds me of shish kebab over lettuce. Bonus: halloumi cheese! —inpatskitchen

What You'll Need
  • For the vinaigrette
  • 1 large clove garlic, finely minced (or put through a garlic press)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon Dijon mustard
  • Juice of one lemon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon granulated sugar
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • For the salad
  • 1 medium zucchini
  • 1 red bell pepper
  • 1 medium red onion
  • 8 ounces halloumi cheese
  • 1 large romaine lettuce heart
  • The vinaigrette (above)
  1. For the vinaigrette
  2. Combine all ingredients into a jar with a lid and shake, shake, shake. Set aside.
  1. For the salad
  2. Slice the zucchini lengthwise and then slice each half lengthwise again. Cut each spear in half crosswise.
  3. Core the red pepper and then cut into four pieces, keeping them as flat as possible.
  4. Peel the onion and then cut into about six wedges. Skewer the wedges onto a metal or wooden skewer.
  5. Slice the halloumi into 1/2-inch slices.
  6. Place the zucchini, red pepper pieces, skewered onion, and cheese slices in a container with a lid and pour half of the vinaigrette over. Cover and give the container a shake or two and let rest for at least an hour.
  7. Chop the lettuce into bite-size pieces and place on a platter. Keep refrigerated while you grill the vegetables and cheese.
  8. Set your grill to medium and lightly char the vegetables and cheese. You want them to retain some crispness so don't overdo it.
  9. Once everything is slightly charred, remove from the grill. Cut the zucchini and red pepper into bite-size pieces and separate the onion wedges a bit. Cut the halloumi into bite-size pieces also.
  10. Arrange the vegetables over the lettuce, top with the halloumi croutons and drizzle with some of the remaining vinaigrette.

See what other Food52ers are saying.

  • FrugalCat
  • sexyLAMBCHOPx
  • inpatskitchen
  • Lwitteman

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

9 Reviews

Lwitteman August 4, 2023
This recipe makes a lovely bowl of summer. A keeper!
Helen0408 August 16, 2018
So. Damn. Good. I doubled the marinade to douse over boneless skinless chicken thighs... the chopped up protein was a nice addition to make this a very satisfying summer dinner. My 19 yo son and husband went back for 2nds! Will definitely keep this in my rotation and will also serve it up for guests. It's that good. And so pretty. Thanks for the recipe!
inpatskitchen August 16, 2018
Thank you Helen! It really is a nice summer salad!
FrugalCat August 11, 2018
You had me at Halloumi croutons! I also recently learned of cutting grilled cheese sandwiches into little squares (use a pizza cutter or scissors) and tossing those into salads for croutons.
inpatskitchen August 11, 2018
Thanks FrugalCat! Those grilled cheese croutons sound awesome!
liliana August 11, 2018
Can this be made in the oven?
What should be different?
inpatskitchen August 11, 2018
I'm not could use a grill pan on top of the stove.
sexyLAMBCHOPx June 20, 2014
Perfect BBQ dish.
inpatskitchen June 20, 2014
Thanks chops! We really enjoy this!