Serve a Halloumi Cheese and Grilled Corn Zucchini Salad recipe, topped with the halloumi, avocado, corn, zucchini, bacon, jicama, and tomato.

round serving dish of Halloumi Cheese and Grilled Corn Zucchini Salad

Friends, you’re in for a real treat today, this amazing Grilled Corn Zucchini Salad. Have you tried halloumi cheese? It’s a delicious addition to a BLT salad—its tangy, savory flavor goes well with any vegetable. For summer, I’m also in love with this Summer Crispy Gnocchi Salad (yes, homemade gnocchi).

Halloumi Cheese and Grilled Corn Zucchini Salad

And is a delicious dinner idea. Serve with hot, crunchy bread—so good! This food combo just screams summer, with the grilled zucchini and fresh corn.

Halloumi Cheese

What is halloumi cheese?

That’s a great question. Halloumi cheese is a cheese made from goat’s and sheep’s milk, or a mixture of the two. For today’s recipe, we fried it and served it with the Grilled Corn Zucchini Salad.

Where do you buy it?

This cheese can be found in most well-stocked markets or specialty stores (locally at Newport Avenue Market). Trader Joe’s sells it as many natural foods stores also stock Halloumi cheese. It’s reasonably priced, and you can also purchase it online [afflink].

Grilled Corn Zucchini Salad

Ingredients for Grilled Corn Zucchini Salad

Here’s what you need for this colorful salad!

  • Halloumi cheese (2 small blocks)
  • Avocado
  • Butter leaf lettuce
  • Corn (on the cob)
  • Zucchini
  • Cooked and crumbled bacon
  • Jicama cubes + cherry tomatoes
  • Dill cucumber dressing (or other favorite dressing like a lemon vinaigrette or creamy tahini)
  • Bread to serve

Grilled Corn Zucchini Salad Recipe

How do you cook halloumi cheese

It’s easy! You fry it!

  1. In a small skillet over medium-high heat, sear the halloumi on both sides until golden.
  2. Remove and set aside.

What does halloumi cheese taste like?

The flavor of halloumi is mellow, but with a little tang. It can be enjoyed almost any of the ways you’d eat other cheeses: added to salads or melted in or on casseroles. It’s delicious sliced for a simple snack! But melted is our favorite, because the flavor and texture just come alive.

Cheese and Grilled Zucchini Salad

How do you grill the vegetables?

  1. To grill the vegetables, preheat grill to high heat. Use a wire brush to thoroughly clean the grates, to ensure the vegetables and bread do not stick.
  2. Coat the corn with the mayonnaise and season with salt and pepper. Place on the grill, grilling until brown and slightly charred.
  3. Toss zucchini, green beans, and baby bell peppers in olive oil and season with salt and pepper. Place zucchini on the grates in a single layer. Flip the zucchini and cook on other side.

We’ve been eating salads like crazy this summer. We grill meat one night, then use the leftovers in steak and chicken (or even salmon) green salads.

We also love trying new salad combinations. You, too? :)

Here are a few salad combos that you may enjoy:

Avocado Strawberry Steak Salad

Burrata Melon Strawberry Salad

Avocado Pine Nut Salad

Grilled Corn Zucchini Salad
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Halloumi Cheese and Grilled Corn Zucchini Salad

Ingredients

  • 2 4 oz halloumi cheese blocks
  • 1 medium avocado, sliced
  • 1 head butter leaf lettuce, torn
  • 2 ears corn, grilled, kernels removed
  • 1 small zucchini slices, grilled
  • 4 strips cooked bacon, roughly chopped
  • c jicama cubes, 1/2-3/4’’ thick
  • ½ c cherry tomatoes, halved
  • c dill cucumber dressing, or other favorite dressing like a lemon vinaigrette or creamy tahini
  • Bread to serve

Instructions

  • In a small skillet over medium-high heat, sear the halloumi for 2-3 minutes on both sides until golden. Remove and set aside.
  • To grill the vegetables: Preheat grill to high heat. Use a wire brush to thoroughly clean the grates to ensure the vegetables and bread do not stick.
  • Coat the corn with the mayonnaise and season with salt and pepper. Place on the grill, turning every 3-4 minutes or until brown and slightly charred. Set aside and keep warm.
  • Toss zucchini, green beans, and baby bell peppers in olive oil and season with salt and pepper. Place zucchini on the grates in a single layer. Flip the zucchini after 3-4 minutes, or until charred, and cook for an additional 2-4 minutes. Once cooked to your liking, remove from heat and keep warm.
  • Spread the torn lettuce onto a large platter or into a large bowl. Top with the halloumi, avocado, corn, zucchini, bacon, jicama, and tomato. Drizzle with dressing and toss. Enjoy cold.
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Halloumi Cheese and Grilled Corn Zucchini Salad with bacon

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