Grilled Eggplant Salad with Halloumi & Tomatoes Recipe
Eggplant Salad with Grilled Halloumi Cheese, Tomatoes & a flavorful Mint Dressing - a delicious summer salad!
How to Make the Best Grilled Eggplant Salad with Halloumi & Tomatoes
This grilled eggplant salad with halloumi and tomatoes is the quintessential summer dish that celebrates fresh, seasonal produce at its finest. The smoky char from the grill transforms humble eggplant into something truly special, while the halloumi cheese adds a satisfying salty, squeaky texture that pairs beautifully with ripe heirloom tomatoes.
The star of this Mediterranean-inspired salad is the fresh mint dressing. Bright, herbaceous, and zingy with lemon, it ties all the components together and elevates the dish from simple grilled vegetables to an impressive main course or side dish. The combination of mint and parsley adds layers of freshness that complement the rich, grilled flavors perfectly.
Serve this salad at room temperature for the best flavor—it’s ideal for summer entertaining since you can prepare everything ahead and assemble just before serving. Pair it with crusty bread to soak up the delicious dressing, or serve alongside grilled lamb or chicken for a complete Mediterranean feast.
Grilled Eggplant Salad with Halloumi & Tomatoes
Eggplant Salad with Grilled Halloumi Cheese, Tomatoes & a flavorful Mint Dressing - a delicious summer salad!
Ingredients
Salad
Mint Dressing
Instructions
Prepare the Grill and Ingredients
- Preheat grill to medium-high heat.
- Slice eggplant into 1/3 inch thick pieces and brush with olive oil. Slice halloumi into 1/2 inch thick pieces and brush with olive oil. Slice tomatoes into 1/2 inch slices and set aside.
Make the Mint Dressing
- Blend or process all dressing ingredients in a blender or food processor, adding a little more water only if necessary to get the blender going. Do not blend too smooth - you want to see pieces of the herbs.
Grill and Assemble
- Grill the eggplant slices, closing the lid and checking heat to make sure they don't burn. Rotate as necessary. Eggplant is done when the white becomes slightly translucent. Stack them on a heat-proof dish and cover tightly with foil so they continue cooking through.
- Grill the halloumi cheese just until grill marks appear.
- Arrange the eggplant, tomatoes, and cheese on a platter, layering them together. Drizzle liberally with the dressing and add a sprinkle of salt and pepper. Garnish with fresh mint leaves and serve at room temperature.
Notes
- Japanese eggplants work especially well for grilling as they have fewer seeds and a sweeter flavor.
- Halloumi cheese has a high melting point, making it perfect for grilling without losing its shape.
