Grilled halloumi and summer squash Caprese salad – a great alternative to the beloved classic, it’s got the same Caprese flavors but it’s made with sweet, grilled summer squash, and creamy, melty halloumi cheese, and it’s served hot.
Here’s my twist on a summer favorite – grilled halloumi and summer squash Caprese salad. The summer squash adds a nice sweetness and charred flavor, and the grilled Halloumi adds a whole lot of character to the salad. I kept some raw tomatoes for freshness, and the same Caprese flavors otherwise, but overall it’s got a different profile – it’s a grilled salad, served warm, while the cheese is still gooey.
Halloumi is the Greek grilling cheese, which I love in combination with veggies and even fruits. If you haven’t tried it, you must! It’s meant to be grilled! If you taste the raw cheese, you may be disappointed a bit – it has a firm, rubbery texture. But once you grill it, it becomes a precious bite of melty, salty, cheesy goodness, while it still retains its shape.
Try your local Middle Eastern store, or Whole Foods for halloumi cheese, and if you can’t find it, replace with Mexican queso panela, or other grilling cheese.
I used Lebanese squash here (the pale green, bulkier variety), which is meatier, and sweeter than zucchini, in my opinion. Grill the squash first, and keep it warm, then quickly grill the cheese for a few minutes, and serve while it’s still hot, and melty.
Other summer squash recipes you can try:
These yummy, finger-licking zucchini crisps with garlic yogurt dip
This grilled zucchini corn and quinoa salad
Also, this very green seeds and greens kaniwa salad
And to indulge a bit, you must try this chocolate hazelnut zucchini bread
Grilled halloumi and summer squash Caprese salad - a twist on the beloved classic, made with grilled summer squash, and halloumi cheese.
- 3-4 medium Lebanese squash (or other summer squash variety)
- 1 cup assorted cherry tomatoes
- 1 pack halloumi cheese
- a handful of fresh basil leaves
- 1 garlic clove, pressed
- 1 Tbs prepared pesto
- 2-3 Tbs balsamic vinegar
- 2-3 Tbs olive oil + more for grilling
Cut the cherry tomatoes in half.
Mix the pressed garlic, pesto, and olive oil for a quick dressing.
Cut the summer squash into thick rounds, brush liberally with olive oil, and sprinkle with salt.
Preheat your grill to medium-high, and grill the squash, until lightly charred, and soft.
Keep the squash in a warm place, while you grill the cheese.
Slice the halloumi cheese into thin slices, being careful to keep them in one piece. Preheat a dry skillet over medium heat, and quickly sear the cheese on each side, until it gets a nice color, and softens.
Arrange the halloumi and squash on a plate, and top with the cherry tomatoes. Drizzle the dressing all over, add salt and pepper, and balsamic vinegar to taste.