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  • Writer's pictureNikki Glekas


There are so many great salad recipes in Greece because everyone grows so many vegetables in their garden. The recipe variations are endless because people typically pick what is fresh in their garden and use that as inspiration for what to make. This grilled vegetable salad with halloumi is one of my favorites to serve in the summer and fall because it is so hearty. The vegetables are filling and delicious and I often will serve a protein on the side like grilled shrimp ( or grilled chicken ( and call it a meal.

I recently learned that grilling vegetables can be intimidating to some people. Vegetables are somewhat delicate and if they are grilled for too long, they will fall apart and often drip into the grill and make a mess! It took me a little time to master grilling vegetables but now that I’ve worked it out I do it often. This is because grilling them brings out their natural flavor, cooks them to a great chewable consistency, and adds a touch of smokiness to each dish.

To make this into a cohesive salad I begin with a large platter of mixed greens. I like to use a serving dish that is low and wide since I arrange the grilled vegetables on top in a pretty design when I serve it. I dress the greens prior to adding the vegetables to make sure the lemony flavor permeates everything. Then I add the grilled vegetables and grilled halloumi on top.

This presentation of this salad is lovely. It is fantastic to serve at a dinner party because it makes a real statement on the table. I always let guests serve themselves so they can pick what vegetables they want. I also want to stress that you can swap the vegetables in this recipe for whatever ones you have in your house or would prefer, then grill them to your liking and add them. I often change out a few vegetables depending upon what’s available seasonally. Enjoy!


This salad was very popular at our Greek restaurant, and I still make it at home. I like to make it in the summer because I only need to use the grill and it’s hearty enough to be a complete meal. All the vegetables used in this salad are found in most home gardens in Greece!

Makes 4 servings

  • 6 ounces Mixed greens

  • 2 1/4-inch thick slices of eggplant

  • 4 ¼-inch thick slices zucchini

  • 1 portobello mushroom

  • 1 red pepper, halved and de-seeded

  • 5 slices of halloumi cheese


  • 3/4 cup extra virgin olive oil

  • 1/4 tablespoons balsamic vinegar

  • 1 teaspoon salt

  • 1 teaspoon ground pepper

  • 1 tablespoon dried oregano

  • Bring the grill to medium-high heat.

  • Brush the sliced vegetables and halloumi cheese with olive oil and grill them on both sides until they are cooked through and have char marks.

  • Make the dressing by mixing all the ingredients together in a mason jar. Secure it with a lid and shake it really well to mix the dressing completely.

  • Place the greens in a large salad bowl and dress the greens thoroughly, reserving about two tablespoons of the dressing for the end.

  • Arrange the cooled grilled vegetables on top of the dressed salad and drizzle with the remaining dressing. Serve!

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact or call 203.658.8659.

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