If you’re looking for a fresh, satisfying meal packed with Mediterranean flavors, this Halloumi and Eggplant Salad is the perfect choice. Featuring smoky grilled eggplant, golden halloumi cheese, peppery arugula, hearty lentils, and a sweet-tangy Peppadew dressing, this salad is filling enough for lunch or dinner while remaining light and nutritious.
Why You’ll Love This Recipe
- Rich Mediterranean flavors in every bite.
- Quick enough for busy weeknights.
- High in protein and fiber thanks to lentils and halloumi.
- Perfect as a vegetarian main course or elegant side dish.
- Great for meal prep and entertaining.
- Naturally gluten-free.
Ingredients
For the Salad
- ¼ medium red onion, finely chopped
- ¼ cup Peppadew peppers, finely chopped
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- 3½ tablespoons olive oil, divided
- 1 medium eggplant (about 1 pound), sliced into ½-inch rounds
- 8 ounces halloumi cheese, sliced lengthwise into ½-inch slices
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bunch arugula (about 4 cups), thick stems removed
- ½ cup cooked lentils, drained if canned
- ¼ cup fresh mint leaves, torn
- ¼ cup smoked almonds, chopped
Instructions
- Preheat a grill or grill pan over medium heat.
- In a small bowl, whisk together the chopped red onion, Peppadew peppers, sherry vinegar, honey, and 2 tablespoons olive oil until well combined.
- Brush both sides of the eggplant and halloumi with the remaining olive oil.
- Season the eggplant with salt and pepper.
- Grill the eggplant for 5–6 minutes per side until tender with deep grill marks.
- Grill the halloumi for 1–3 minutes per side until golden and lightly charred.
- In a large serving bowl, toss the arugula, lentils, and mint with about three tablespoons of the dressing.
- Arrange the grilled eggplant and halloumi over the salad.
- Sprinkle with smoked almonds.
- Finish by drizzling the remaining dressing over the Halloumi and Eggplant Salad before serving.
Tips & Tricks
- Pat the halloumi dry before grilling for better browning.
- Don’t overcook the cheese or it may become rubbery.
- A grill pan works perfectly indoors.
- Add cherry tomatoes or cucumber for extra freshness.
- Substitute spinach or mixed greens for arugula if preferred.
- Toast the almonds for even more flavor.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Difficulty: Easy
- Dietary: Vegetarian, Gluten-Free
Notes
- Feta can replace halloumi if grilling isn’t required.
- Green lentils or French lentils work best.
- Serve with warm pita bread or grilled vegetables.
- Delicious with grilled chicken if serving non-vegetarians.
Nutrition (Approximate Per Serving)
- Calories: 410
- Protein: 19g
- Carbohydrates: 23g
- Fat: 28g
- Fiber: 8g
- Sugar: 6g
FAQ
Can I make Halloumi and Eggplant Salad ahead of time?
Yes. Prepare the dressing and vegetables in advance, then grill the halloumi just before serving for the best texture.
Can I roast the eggplant instead?
Absolutely. Roast at 425°F (220°C) for about 25 minutes until tender.
What can I substitute for halloumi?
Paneer is an excellent substitute because it also holds its shape when cooked.
Is this salad served warm or cold?
It is best served warm with freshly grilled halloumi and eggplant over cool greens.
Can I use canned lentils?
Yes. Simply rinse and drain them before adding to the salad.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freezing is not recommended since the greens and halloumi lose their texture.
Reheating: Warm the halloumi and eggplant separately before assembling with fresh greens.
Similar Recipes
Halloumi and Eggplant Salad Recipe | Easy Mediterranean Salad
Ingredients
For the Salad
- ¼ medium red onion finely chopped
- ¼ cup Peppadew peppers finely chopped
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- 3½ tablespoons olive oil divided
- 1 medium eggplant about 1 pound, sliced into ½-inch rounds
- 8 ounces halloumi cheese sliced lengthwise into ½-inch slices
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bunch arugula about 4 cups, thick stems removed
- ½ cup cooked lentils drained if canned
- ¼ cup fresh mint leaves torn
- ¼ cup smoked almonds chopped
Instructions
- Preheat a grill or grill pan over medium heat.
- In a small bowl, whisk together the chopped red onion, Peppadew peppers, sherry vinegar, honey, and 2 tablespoons olive oil until well combined.
- Brush both sides of the eggplant and halloumi with the remaining olive oil.
- Season the eggplant with salt and pepper.
- Grill the eggplant for 5–6 minutes per side until tender with deep grill marks.
- Grill the halloumi for 1–3 minutes per side until golden and lightly charred.
- In a large serving bowl, toss the arugula, lentils, and mint with about three tablespoons of the dressing.
- Arrange the grilled eggplant and halloumi over the salad.
- Sprinkle with smoked almonds.
- Finish by drizzling the remaining dressing over the Halloumi and Eggplant Salad before serving.
Notes
- Feta can replace halloumi if grilling isn’t required.
- Green lentils or French lentils work best.
- Serve with warm pita bread or grilled vegetables.
- Delicious with grilled chicken if serving non-vegetarians.
Conclusion
This Halloumi and Eggplant Salad is a beautiful combination of smoky vegetables, salty grilled cheese, fresh herbs, and wholesome lentils. It’s simple enough for a weeknight meal yet elegant enough for entertaining guests. Whether you’re following a Mediterranean diet or simply looking for a fresh vegetarian dinner, this recipe is sure to become a favorite.