Grilled Halloumi and Romaine Salad with Preserved Lemon Dressing

Posted by Donna-Marie Pye on

Halloumi is a firm cheese that originated in Cypress but is increasingly made domestically. Its claim to fame is that it holds its shape when grilled or fried. Preserved lemons add a more intense in flavour than fresh lemons, and can be found on our store shelves at Relish. You can always try and make your own, but they will take about a month to be ready.



  • 8 oz. halloumi cheese, cut into slices
  • 6 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1 1/2 tsp freshly ground pepper
  • 3 tbsp oregano leaves, chopped
  • 2 tbsp sherry vinegar
  • 1 preserved lemon, cut into slices
  • 2 romaine hearts, halved lengthwise


  1. Arrange the cheese slices in a shallow baking dish and drizzle with 1 1/2 tbsp of the olive oil, 1/4 tsp of the salt, 3/4 tsp of the pepper and 1 1/2 tbsp of the oregano. Let marinate for 1 hour.
  2. Meanwhile, in a large bowl, combine 3 1/2 tbsp of the olive oil, the vinegar, the remaining 1/4 tsp. salt, 3/4 tsp. pepper and 1 1/2 tbsp oregano. Whisk well to make a vinaigrette. Reserve a few of the preserved lemon slices and finely chop the remaining slices. Add the chopped lemons to the vinaigrette, stir well and set aside.
  3. Prepare a medium-hot fire in a grill.
  4. Remove the cheese slices from the marinade, place them on the grill rack, and cook until the edges soften, the interior is warm and grill marks appear underneath, about 2 minutes. Turn the slices over and grill until lightly golden on the other side, 1 to 2 minutes. Transfer to a plate.
  5. Brush the lettuce halves with the remaining 1 Tbs. olive oil and place, cut sides down, on the grill rack. Cook until grill marks appear underneath, about 2 minutes, then transfer the lettuce to a serving platter. Top with the warm cheese and drizzle the lettuce and cheese with the vinaigrette. Garnish with the reserved lemon slices and serve immediately. Serves 4 to 6.

How To Make Your Own Preserved Lemons

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