Grilled Strawberry and Halloumi Salad with Balsamic Vinaigrette Recipe

Sweet grilled strawberries are paired with salty halloumi and a tangy balsamic vinaigrette for light and refreshing summer salad. Joshua Bousel

Making good use of the grill, this recipe combines both grilled strawberries and seared halloumi cheese with peppery arugula, spinach, mint, and a balsamic vinaigrette to create a salad with a lot of contrasts that work incredibly well together as a whole.

Why this recipe works:

  • Halloumi cheese has a high melt point, allowing it to be grilled without melting
  • Grilling strawberries boosts their sweetness and softens them slightly
  • A balsamic vinaigrette is a great tangy compliment to the sweet strawberries and salty halloumi

Recipe Facts

Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Serves: 4 servings

Rate & Comment


For the Vinaigrette:

  • 1/3 cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon finely minced shallot (about 1 small)

  • Kosher salt and freshly ground black pepper

For the Salad:

  • 1 pound strawberries

  • 8 ounces halloumi cheese, cut into 1/4-inch slices

  • 3 ounces arugula, washed and dried

  • 3 ounces spinach, washed and dried

  • 1/4 cup packed mint chiffonade


  1. To make the vinaigrette: Whisk together oil, vinegar, mustard, and shallot in a medium bowl. Season with salt and pepper to taste. Set aside.

  2. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Skewer strawberries and place on grill. Cook until grill marks develop, 1-2 minutes per side. Transfer strawberries to cutting board and discard skewers. Stem and quarter strawberries, cutting quarters in half if strawberries are very large.

  3. Place halloumi on grill and cook until browned on both sides, 2-4 minutes per side. Transfer to cutting board and cut into 1/4-inch dice.

  4. Place arugula and spinach in a large bowl, add in vinaigrette to taste, and toss to coat. Top with strawberries, halloumi, and mint. Serve immediately.

Special Equipment

Grill, 4 bamboo skewers (pre-soaked in water for 30 minutes)

Nutrition Facts (per serving)
405 Calories
31g Fat
18g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 405
% Daily Value*
Total Fat 31g 40%
Saturated Fat 10g 50%
Cholesterol 45mg 15%
Sodium 587mg 26%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 12%
Total Sugars 11g
Protein 15g
Vitamin C 72mg 361%
Calcium 373mg 29%
Iron 2mg 11%
Potassium 418mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)