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Cucumber Tomato Avocado Salad garnished with grilled Halloumi cheese

Cucumber Tomato Avocado Salad with Grilled Halloumi

A vibrant salad that combines crispy cucumbers, juicy tomatoes, creamy avocado, fresh basil, and delicious grilled halloumi.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 cups diced European cucumber (not peeled) Adds a refreshing crunch and is visually appealing.
  • 1 1/2 cups halved grape tomatoes Bursting with sweetness, they lend a juicy pop to each bite.
  • 1/2 pieces avocado (chopped) Creamy and rich, the avocado balances the crispness of the vegetables.
  • 3 large basil leaves (thinly sliced) Bright and aromatic, fresh basil elevates the salad’s flavor.
Dressing and Cheese
  • 2 tbsp Greek salad dressing A zesty dressing that brings everything together with its dreamy tang.
  • 5 1/2 ounces halloumi cheese (cut into eight 1/3-inch pieces) This cheese transforms into a delightful grilled treat with a crispy exterior and a tender inside.

Method
 

Preparation
  1. In a medium-sized bowl, stir together your diced cucumber, halved grape tomatoes, chopped avocado, and thinly sliced basil leaves. Mix well to combine the flavors.
Dressing
  1. Add the Greek salad dressing to the vegetable mixture and toss gently but thoroughly until every piece is coated.
Grilling
  1. Preheat a grill or grill pan to medium-high heat and lightly brush the grates with oil to prevent sticking.
  2. Arrange the halloumi pieces in a single layer on the hot grill and grill for about 2 minutes per side, until golden brown with grill marks.
Assembly
  1. Arrange the grilled halloumi slices on top of your salad. Garnish with an extra basil sprig or a light drizzle of olive oil if desired.

Notes

Best served cold. Consider pairing this salad with grilled chicken, seafood, or as part of a meze platter.