Summer Berry + Grilled Halloumi Salad Recipe

Quick-pickle shallots

Place the thinly sliced shallot in a small bowl or jar. In a separate small bowl, whisk together apple cider vinegar, water, sugar and salt until sugar dissolves. Pour the pickling liquid over the shallots, press down so slices are submerged, and let sit at room temperature for at least 15 minutes (or up to 2 hours). Refrigerate if holding longer.

Blend dressing

Combine 3/4 cup chopped strawberries, Greek yogurt, mayonnaise, olive oil, apple cider vinegar, honey, Dijon mustard and lemon juice in a blender or food processor. Pulse until mostly smooth with small strawberry flecks. Transfer to a bowl, stir in poppy seeds, salt and pepper. Taste and adjust sweetness or acidity, adding more honey or vinegar as needed. Chill for 10–15 minutes to let flavors meld.

Prepare halloumi

Heat a grill pan or outdoor grill to medium-high. Pat halloumi slices dry with paper towels and brush both sides lightly with 1 teaspoon olive oil.

Grill cheese

Place halloumi on the hot grill or grill pan and cook 2–3 minutes per side until golden brown grill marks appear and cheese is warmed through. Avoid moving too often so nice char forms. Remove from heat and, if desired, zest a little lemon over the warm slices.

Combine greens and fruit

In a large bowl, add 6 cups mixed salad greens, halved strawberries, blueberries and raspberries. Add sliced peach or nectarine if using.

Add pickled shallots & herbs

Drain pickled shallots slightly and scatter over the salad along with torn mint and sliced basil. Reserve a little of the pickling liquid to thin dressing if needed.

Dress the salad

Drizzle about three-quarters of the strawberry-poppyseed dressing over the greens and gently toss to coat, adding more dressing to taste. If dressing is too thick, whisk in a teaspoon of the reserved pickling liquid or a splash of water to loosen.

Plate and finish

Divide dressed salad among 4 plates or one large platter. Top with grilled halloumi slices, sprinkle chopped pistachios, finish with flaky sea salt and freshly ground black pepper to taste. Serve any remaining dressing on the side.