Grilled Greek-ish Salad with Halloumi & Olives

Halloumi—a firm, salty cheese that doesn’t melt on the grill—is the star of this fun take on classic Greek salad.
Publish date:
greek halloumi olives salad

Recipe by Colu Henry

Serves: 4

Start to Finish: 30 minutes


  • 1 large red bell pepper, halved and seeded

  • 1 pt. red and yellow grape tomatoes

  • 1 head radicchio, halved

  • 1 red onion, quartered with root intact

  • 1 package (about 8 oz.) halloumi cheese

  • 4 tbsp. olive oil

  • 1 can (about 15.5 oz.) cannellini beans, rinsed

  • 1 cup torn fresh basil leaves

  • 1/4 cup roughly chopped pitted kalamata olives

  • 2 tbsp. fresh lemon juice (from about 1/2 lemon)


1. Prepare the grill for medium-high heat. On a rimmed baking sheet, brush the bell pepper, tomatoes, radicchio, onion, and halloumi with 3 tbsp. oil; season with salt and pepper. Thread the tomatoes onto skewers. Grill the vegetables, turning occasionally, until tender and charred in spots, 3 to 4 minutes for the tomatoes, radicchio, and onion and 8 to 10 minutes for the bell pepper. Transfer the vegetables to a cutting board.

2. Grill the halloumi until grill marks form, 3 to 4 minutes per side. Transfer to the cutting board; let cool. Roughly chop the vegetables and halloumi. Transfer to a large bowl.

3. Add the beans, basil, olives, lemon juice, and the remaining 1 tbsp. oil. Toss until coated; season.