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Grilled Endive and Halloumi Salad
Sweet, smoky, and wonderfully salty, this fresh salad balances charred vegetables with summer fruit. Grilling the endive softens its natural bitter edge, making it an ideal match for juicy strawberries and thick slices of warm halloumi cheese. A quick white balsamic vinaigrette brings everything together in minutes. You'll love how the peppery arugula cuts through the richness of the cheese.
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 (400°F to 450°F).
- 2Whisk the white balsamic vinegar, Dijon mustard, honey, kosher salt, black pepper, and 3 tablespoons of the olive oil in a small bowl until smooth. You can also shake them together in a tightly sealed jar.
- 3Place the baby arugula, sliced strawberries, and thinly sliced red onion in a large serving bowl.
- 4Brush the halved endives and sliced halloumi cheese evenly with the remaining 2 tablespoons of olive oil. Place them on the hot grill grates and cook, covered, for about 2 minutes per side until distinct grill marks appear. The heat softens the endive's bitter bite and gives the cheese a savory crust. Transfer them to a plate.
- 5Add the warm grilled endives to the arugula mixture. Drizzle the dressing over the top and toss gently to coat. Tuck the grilled halloumi slices into the salad.
Notes
- Serving: Enjoy this salad right away while the grilled halloumi is still soft and warm.
- Prep ahead: You can whisk the vinaigrette and slice the strawberries and onions up to a day in advance, storing them in the fridge.
- Cheese tip: Cut the halloumi into thick, half-inch slices so it doesn't melt through the grill grates.