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Grilled Endive and Halloumi Salad
Grilling endive transforms its natural sharpness into a rich, savory flavor that pairs perfectly with sweet summer fruit. This bright salad combines peppery baby arugula, juicy fresh strawberries, and thick slices of warm, salty halloumi cheese. A quick homemade white balsamic vinaigrette ties everything together with a tangy finish. It makes an excellent light lunch or a beautiful starter for a weekend cookout. Serve it immediately while the grilled cheese is still soft and warm.
Ingredients
- 2 Tbsp. white balsamic vinegar
- 1 tsp. Dijon mustard
- 1 tsp. honey
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 5 Tbsp. extra-virgin olive oil, divided
- 5 oz. baby arugula
- 1½ cups sliced fresh strawberries
- ⅓ cup thinly sliced red onion (from 1 small onion)
- 4 Belgian endives, halved lengthwise
- 5 oz. Halloumi cheese, cut into (½-inch-thick) slices
Instructions
- 1Preheat your grill to medium-high, targeting a temperature between 400°F and 450°F.
- 2Combine the white balsamic vinegar, Dijon mustard, honey, kosher salt, black pepper, and 3 tablespoons of the olive oil in a small bowl or a jar with a tight lid. Whisk or shake vigorously until the dressing is smooth.
- 3Add the baby arugula, sliced strawberries, and thinly sliced red onion to a large mixing bowl and set it aside.
- 4Coat the halved endives and sliced halloumi cheese evenly with the remaining 2 tablespoons of olive oil. Arrange them on the hot grill grates and cook covered for about 2 minutes per side until distinct grill marks appear, then transfer them to a plate.
- 5Transfer the warm grilled endives to the bowl with the arugula mixture. Pour the dressing over the top and toss everything gently to combine. Tuck the grilled halloumi slices into the salad and serve it right away.