Name: Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchinis, sliced into thin strips lengthwise; 7 oz halloumi cheese, sliced; 2 tablespoons olive oil; 1 cup frozen peas, thawed; 1/4 cup fresh mint leaves, chopped; 1 tablespoon Dijon mustard; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon olive oil; Salt and pepper to taste

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If ever there was a dish that spells out bright, bold, and utterly fresh flavors, it’s this Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon. Think crisp-tender strips of golden zucchini, salty halloumi with its irresistible squeak, sweet little pops of green peas, and heaps of fragrant mint, all dressed in a zippy lemon-Dijon vinaigrette. This salad looks like sunshine on a platter and tastes just as vibrant—perfect for backyard lunches or a weekday dinner when you want a big punch of Mediterranean zest without much fuss.

Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon does heavy lifting, giving you a symphony of taste, texture, and garden-fresh color. Gather these staples and you’ll have a salad that’s both impressive and wonderfully simple to pull together.

Zucchini: Choose medium, firm zucchini for lovely grill marks and a tender bite; slicing them thinly helps them cook evenly and quickly.
Halloumi Cheese: This unique, grill-ready cheese brings a salty, rich chew; slice it thick enough so it holds up beautifully on the grill.
Frozen Peas: Thawed quickly in a colander under running water, their sweetness balances the saltiness of the halloumi and the char of the zucchini.
Fresh Mint Leaves: Chopped right before tossing, mint adds a verdant pop and captures the salad’s summery spirit perfectly.
Olive Oil: You’ll want good-quality olive oil both for grilling and the dressing—just enough to add gloss and keep everything luscious.
Dijon Mustard: The backbone of your dressing, Dijon lends the right touch of gentle heat and creaminess to pull everything together.
Fresh Lemon Juice: Squeeze it yourself for the brightest, tartest flavor, elevating every bite with citrusy zing.
Lemon Zest: Don’t skip the zest—it amplifies the aroma and taste, making the salad extra lively.
Salt and Pepper: Essential finishers that let every element shine; season to taste for perfect balance.

How to Make Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon

Step 1: Prep the Grill and Ingredients

Start by preheating your grill or grill pan over medium-high heat. Give your zucchini and halloumi slices a gentle brushing with a bit of olive oil—this not only prevents sticking but also ensures they achieve those dreamy, caramelized marks. Lay everything out so you’re ready to flow from the grill to the salad bowl without breaking a sweat!

Step 2: Grill the Zucchini

Place the zucchini strips on the grill in a single layer. Grill each side for about 2 to 3 minutes, until you see gorgeous char lines and they’re tender but not mushy. The goal? Zucchini that’s smoky-sweet and just the right side of al dente, ready to soak up the lemony dressing.

Step 3: Grill the Halloumi

Now, pop the halloumi on the grill. It’ll sizzle and turn golden in just 1 or 2 minutes per side. Watch closely—halloumi goes from picture-perfect to overdone pretty quickly! Once it’s kissed with color and lightly crispy on the edges, remove it and let it cool a bit before cutting into bite-sized pieces.

Step 4: Whisk the Dressing

In a small bowl, whisk together Dijon mustard, freshly squeezed lemon juice, lemon zest, olive oil, plus a pinch of salt and pepper. This dressing should taste bright, slightly sharp, but perfectly balanced—give it a taste and adjust with more lemon or salt if needed.

Step 5: Assemble the Salad

Bring everything together: In a large serving bowl, toss the grilled zucchini, bite-sized halloumi pieces, thawed peas, and chopped mint. Drizzle your homemade dressing over the top, then gently toss to coat every ingredient without crushing the peas or mint. The result? A Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon that bursts with color and layered Mediterranean flavors.

How to Serve Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon

Garnishes

Scatter an extra handful of fresh mint, maybe a few shavings of lemon zest, or some toasted pine nuts for delightful crunch. For even more depth, a dusting of cracked black pepper to finish makes the Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon feel restaurant-level.

Side Dishes

With its bold flavors, this salad is a star on its own, but it’s also a dream with crusty sourdough, herby couscous, or a tangle of peppery arugula. For a bigger spread, serve alongside a classic Greek or tomato salad, or pair with grilled chicken or lamb if you want to keep it omnivore-friendly.

Creative Ways to Present

Pile the salad on a large platter for family-style sharing, or serve individually atop crostini for a chic appetizer. For a showstopper, try arranging the salad in layers—zucchini ribbons, then halloumi, peas, and finally mint—for a rainbow effect that will make guests reach straight for their cameras before their forks.

Make Ahead and Storage

Storing Leftovers

If you have leftover Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon (though it’s so delicious, that’s a big if), pop it into an airtight container and refrigerate. It’s best enjoyed within 24 hours to keep the textures and flavors fresh, as the halloumi can firm up and the peas may lose their pop over time.

Freezing

This salad doesn’t take well to the freezer—zucchini gets watery, peas can become mushy, and the halloumi changes texture when thawed. For the best results, assemble and enjoy fresh. If you need to prep ahead, keep components chilled separately and toss together just before serving.

Reheating

No reheating needed! The beauty of this Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon is its cold or room-temperature appeal. If making ahead, let it sit out for 10 minutes before serving to take the chill off and revive the flavors.

FAQs

Can I substitute another cheese for halloumi?

While halloumi is special for its grill-friendly texture, you can use paneer or queso panela in a pinch. Just note that they behave differently on the grill and won’t have the same salty tang, but the salad will still be tasty and satisfying.

Do I have to grill the zucchini and halloumi?

Grilling brings out smoky-sweet notes and a great texture, but in a rush, you can use a hot skillet or even a broiler. The results will be just as delicious, with a slightly different character.

Is the Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon good for meal prep?

It’s best enjoyed right after making, but you can prepare the components in advance and combine just before serving. The salad’s vibrant flavor and texture are best when fresh, so if you plan to meal-prep, keep the dressing, grilled items, and peas separate until you’re ready to eat.

Can I add other vegetables to the salad?

Absolutely! Try grilled asparagus, snap peas, or even roasted cherry tomatoes for extra color and flavor. The Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon is flexible and can handle extra veggies beautifully.

Is it suitable for special diets?

Yes! This salad is vegetarian and gluten-free, making it a wonderful pick for most diets. As always, double-check your halloumi and Dijon for exact dietary needs, but the core recipe is already naturally wholesome and inclusive.

Final Thoughts

If you’re craving something sunshine-bright, satisfying, and ultra-refreshing, give Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon a whirl. It’s equal parts elegant and easy, and honestly, once you try it, it might just become your favorite way to celebrate summer’s flavors. Invite some friends over, pour something chilled, and enjoy every zingy-minty bite!

Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon, and Lemon is a refreshing and flavorful salad perfect for summer gatherings or a light lunch. The combination of grilled zucchini, crispy halloumi cheese, sweet peas, and zesty dressing creates a harmonious blend of textures and flavors.

Ingredients

Scale

Zucchini and Halloumi:

2 medium zucchinis, sliced into thin strips lengthwise
7 oz halloumi cheese, sliced
2 tablespoons olive oil

For the Salad:

1 cup frozen peas, thawed
1/4 cup fresh mint leaves, chopped

For the Dressing:

1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon olive oil
Salt and pepper to taste

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Instructions

Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
Grill Zucchini and Halloumi: Lightly brush zucchini and halloumi with olive oil. Grill zucchini for 2–3 minutes per side until tender and charred. Grill halloumi for 1–2 minutes per side until golden and crispy. Remove and let cool slightly.
Make the Dressing: In a small bowl, whisk together Dijon mustard, lemon juice, lemon zest, olive oil, salt, and pepper.
Assemble the Salad: In a serving bowl, combine grilled zucchini, halloumi, peas, and mint. Drizzle with the dressing and toss gently to combine.
Serve: Serve immediately or chilled.

Notes

For extra flavor, consider adding toasted pine nuts or a handful of arugula.
This salad is best enjoyed the same day, but leftovers can be refrigerated for up to 1 day.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Grilling
Cuisine: Mediterranean