Try this Rainbow Power Grilled Halloumi Salad recipe! Drizzled with fig balsamic reduction this gourmet salad is sophisticated enough to impress, yet simple, fresh and healthy enough for you to whip up and enjoy any day of the week!
When you want to throw together a salad that’s quick, easy, yet boosting with vibrancy and flavor—try this Rainbow Power Grilled Halloumi Salad recipe!
Why this recipe works:
Drizzled with fig balsamic reduction to accentuate the sweetness of the salad ingredients, this gourmet Grilled Halloumi Salad is sophisticated enough to impress, yet simple, fresh and healthy enough for you to whip up and enjoy any day of the week!
This gorgeous Rainbow Power Grilled Halloumi salad is a lovely addition to your next BBQ, potluck, wedding, engagement and just any colorful happy occasion you might be celebrating with family and friends.
I love to add many rainbow colors to this Grilled Halloumi Salad to make it as vibrant as possible. Feel free to use your favorite fruit, veggie and nuts. Scatter them on top of your Grilled Halloumi Salad as neatly or rusticly as your heart desires.
What is Halloumi Cheese and where do I get it?
If you’re unfamiliar with Haloumi cheese, it’s readily available in all grocery stores with specialty cheeses. It has an almost neutral taste but a nice firm texture which makes it ideal for grilling.
After grilling, it still retains a nice chew and tastes a little saltier because it loses a lot of moisture.
If you’re a goat cheese lover, you’ll want to buy the goat cheese Haloumi. Otherwise, stick to the good old cow Haloumi! On a side note, if you’re really a goat cheese lover—have you tried my goat cheese pistachio coated strawberries yet? It will blow your mind!
How to make this Rainbow Power Grilled Halloumi Salad:
On a big plate, layer the kale at the bottom and top with the figs, tomatoes and raspberries. Sprinkle scallions and nuts on top.
When it comes to dressing, I love to keep it as simple as possible! There’s quite a lot going on in this Grilled Halloumi Salad already. So I simply use a fig balsamic reduction to drizzle on top of my Grilled Halloumi Salad. If you’ve never made a balsamic reduction before—be prepared to be pleasantly surprised. It’s easy and delicious!
To make the Balsamic Reduction, you want to take abut 1/2 cup of balsamic vinegar and bring it to a boil, then let is bubble gently over low heat for about 8 minutes until it reduces to nearly 2 Tablespoons.
Those reduced 2 Tablespoons taste nothing like balsamic vinegar—or vinegar as such. They taste very sweet and rich, and they have a syrup-y consistency.
Make this beautiful Rainbow Power Grilled Halloumi Salad and enjoy a happy rainbow day:)
Tips for success:
- Feel free to use any type of balsamic vinegar for this salad dressing. I used fig balsamic because it has a nice sweetness and goes so well with the fresh figs, I added.
- You can use balsamic reduction as a sweet sauce on a toast with strawberries and ricotta cheese, or you can use it to sweeten up your salad dressings instead of honey.
Rainbow Power Grilled Halloumi Salad
Try this Rainbow Power Grilled Halloumi Salad recipe! Drizzled with fig balsamic reduction this gourmet salad is sophisticated enough to impress, yet simple, fresh and healthy enough for you to whip up and enjoy any day of the week!
Ingredients
Salad:
- 1 1/2 cups roughly chopped kale
- 6 large figs quartered
- 1/4 cup coloured baby heirloom tomatoes
- 1/4 cup fresh raspberries
- 1 scallion chopped
- 8 slices Halloumi cheese cut into 1/4 inch thick slices
- 3 Tablespoons shelled pistachios
- pinch of salt
Balsamic Reduction:
- 1/2 cup Fig Balsamic Vinegar (or plain Balsamic vinegar)
Instructions
- On a plate, layer the kale at the bottom and top with the figs, tomatoes, raspberries, and sprinkle scallions and nuts.
- To make the balsamic reduction, bring the balsamic vinegar to a boil over high heat and then power the heat to low and allow it to bubble for 5-8 minutes until it has reduced to almost 2 Tablespoons of balsamic syrup (the syrup will thicken as it cools). Let it cool for a few minutes before using.
- To grill the cheese, preheat a grill pan on the stove over medium-high heat and place the cheese slices one at a time on the pan. Let the cheese grill for 2 minutes before flipping to the other side and grill for 2 more minutes.
- Place the grilled cheese over the sides of the salad plate and sprinkle a pinch of salt on top of the salad. Then drizzle with the 2 Tablespoons of cooled balsamic reduction (more or less to taste). Serve with toasted baguette slices if desired.
Recipe Notes
- Feel free to use any type of balsamic vinegar for this salad dressing. I used fig balsamic because it has a nice sweetness and goes so well with the fresh figs, I added.
- You can use balsamic reduction as a sweet sauce on a toast with strawberries and ricotta cheese, or you can use it to sweeten up your salad dressings instead of honey.
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