Greek Salad with Grilled Halloumi and Tomatoes

The classic Greek salad with a slight twist - grilled halloumi cheese instead of feta, and the tomatoes are grilled too!

Course Salad
Cuisine Greek
Keyword grilled Greek salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull


  • 20 (or to taste) grape or cherry tomatoes
  • 1/2 small purple onion
  • 1 bell pepper (I used 1/2 red 1/2 green)
  • 1/2 cucumber peeled
  • Kalamata olives to taste
  • 1 brick of halloumi cheese (approx. 8 ounces)
  • Salt & pepper to taste


  • 2 tablespoons olive oil (or more to taste)
  • 1 tablespoon red wine vinegar
  • Generous sprinkle of dried oregano


  1. If using wood skewers, soak them for at least 10 minutes so they don't splinter. I used four wood skewers when I made this recipe.
  2. Cut the halloumi cheese into chunks that are at least 1" x 3". If you cut them smaller, they will likely crumble. I found that out the hard way.
  3. Chop the onion, cucumber, and pepper into bite-size pieces. Place in a medium to large salad bowl. Add olives to bowl.
  4. Prepare the skewers by threading the little tomatoes onto their own skewer(s) and the cheese onto its own skewer(s).
  5. Brush the skewers with olive oil. BBQ the skewers on medium heat. The time will vary depending on your grill, but aim for grilling the cheese 2-3 minutes per side and the tomatoes a little bit longer.
  6. Remove cheese and tomatoes from skewers and add to salad bowl. Add the olive oil, red wine vinegar, salt and pepper, and oregano. Toss until coated. Serve immediately.

Recipe Notes