Roasted Bell Pepper and Grilled Halloumi Salad Recipe

Give it up, my sweet friend! You cannot resist the sizzle and pop of this Roasted Bell Pepper and Grilled Halloumi Salad. I am telling you, this is not just a salad. This is a flavor explosion on a plate, and it’s about to become your new favorite thing. If you love the sweet, charred flavor of bell peppers, you have to try them in my Italian Sausage & Bell Pepper Lasagna Soup too.

We’re talking sweet, charred peppers. Salty, squeaky halloumi cheese. All tossed with peppery arugula and a zippy lemon dressing. It’s a warm salad that feels like a hug. It’s a vegetarian dinner that will make everyone at the table swoon. Come to Mama, you beautiful, delicious dish!

I make this at least once a week. It’s that good. And today, I’m sharing all my secrets with you. Get ready to fall in love.

Recipe Overview

• Cuisine: Mediterranean-inspired
• Category: Salad / Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2 as a main, 4 as a side

Do You Love This Recipe Too?

My obsession started on a trip to Cyprus. I had halloumi straight off the grill, and my life changed. I came home dreaming about it.

I wanted to recreate that magic in my kitchen. I played around, adding my favorite roasted veggies, and boom. This salad was born. It’s my go-to for impressing friends, treating myself, or just eating something that makes me genuinely happy. Every single bite is pure joy.

My Shopping List for This Recipe

Okay, team! Let’s talk ingredients. This is where the magic starts. You want fresh, vibrant stuff. Here’s what I always grab.

The stars are, of course, the bell peppers and the halloumi. Get a block of halloumi, not pre-sliced. Trust me on this. For the peppers, any color works, but I love a mix of red and yellow for that sweet, candy-like taste. That same sweet pepper magic is perfect in a cozy, spicy Italian sausage and pepper lasagna soup for a completely different meal.

Let’s Get Your Ingredients Ready

Gather everything now. It makes the cooking process so smooth and fun. No running to the pantry mid-recipe!

• 2 large bell peppers (red, yellow, or orange), sliced
• 1 red onion, sliced into wedges
• 1 block (8-9 oz) halloumi cheese, sliced into ½-inch slabs
• 5 oz (about 5 big handfuls) baby arugula or spinach
• 3 tbsp extra virgin olive oil, divided
• 1 tbsp fresh lemon juice
• 1 tsp honey or maple syrup
• 1 small clove garlic, minced
• ½ tsp dried oregano
• Salt and freshly cracked black pepper
• 2 tbsp toasted pine nuts or slivered almonds (optional, but amazing)
• Fresh basil or mint leaves, for garnish

Bringing This Recipe to Life (Step-by-Step)

Here we go! This is the fun part. Put on some music. Pour yourself a little drink. Let’s cook!

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss your sliced bell peppers and red onion with 1 tablespoon of the olive oil, a big pinch of salt, and some black pepper. Spread them out on the baking sheet. Roast for 20-25 minutes until they’re soft and have those beautiful charred edges.
3. While the veggies roast, make the dressing. In a small jar, shake together the remaining 2 tablespoons of olive oil, lemon juice, honey, minced garlic, oregano, and a pinch of salt and pepper. Taste it! Adjust to your liking.
4. Heat a grill pan or non-stick skillet over medium-high heat. No oil needed! Pat your halloumi slices dry and place them in the hot pan. Cook for 2-3 minutes per side until you get gorgeous, deep grill marks and the cheese is golden brown. This is the best part.
5. In a large serving bowl, toss the arugula with a tiny splash of the dressing. Pile the warm roasted veggies right on top.
6. Arrange your gorgeous grilled halloumi slices over the veggies. Drizzle everything with the rest of the dressing. Scatter with pine nuts and fresh herbs.
7. Serve immediately! You want that halloumi warm and squeaky. Dig in and watch the magic happen.

Fun Variations to Try Next Time

Got the basics down? Amazing! Now let’s play. This recipe is a perfect canvas for your cravings.

Add some creamy avocado slices right at the end. The cool creaminess with the warm cheese is insane.

Swap the lemon dressing for a balsamic glaze drizzle. Just reduce some balsamic vinegar in a pan until it’s syrupy. So good!

Throw in some cooked quinoa or farro to the bowl to make it even more filling. It soaks up the dressing like a dream.

How to Store, Freeze, and Reheat

This salad is best eaten fresh. But I get it, life happens! Here’s how to handle leftovers.

Store any leftover components separately in airtight containers in the fridge for 1-2 days. The halloumi will firm up when cold.

To reheat, warm the halloumi slices in a dry pan for a minute to get them soft again. I don’t recommend freezing this one, as the textures won’t be the same.

NUTRITION INFORMATION

• Calories: ~450 (per main serving)
• Protein: 22g
• Carbohydrates: 18g
• Fiber: 4g
• Fat: 32g (This is the good fat from olive oil and cheese!)

A Quick Q&A on This Recipe

Can I use a different cheese?

Halloumi is the star here because it grills without melting. If you’re in a pinch, thick slices of paneer or even extra-firm tofu (pressed well) can work. But try to find halloumi. It’s a game-changer!

My halloumi stuck to the pan! Help!

No worries! Make sure your pan is properly hot before adding the cheese. And don’t move it around! Let it sit for a full 2 minutes to form a crust. It will release naturally. Also, pat it super dry first.

Is this salad served warm or cold?

We’re going for warm and cozy! The heat from the roasted veggies and halloumi slightly wilts the arugula and makes the dressing sing. It’s the ultimate texture combo. Serve it right away for the full experience.

And there you have it! My absolute pride and joy. This salad has saved me on busy weeknights and made me look like a gourmet chef at dinner parties. It’s that versatile. For another unique recipe that plays with bold flavors, check out my turmeric and black pepper sourdough.

I’m so excited for you to try it. That moment you take the first bite of warm halloumi with a sweet pepper and peppery arugula? Pure heaven. You have to tell me all about it!

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!