Grilled Halloumi Fig Salad with Honey and Peppery Arugula
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Grilled halloumi and fig salad with honey is a warm cheese salad built on contrast: salty, squeaky halloumi with dark grill marks, jammy figs, and peppery arugula under a honey-lemon dressing. It comes together in about 23 minutes in one grill pan.
I slice the halloumi 1 cm / 1/2 inch thick and grill it 2 minutes per side over medium-high heat. The figs go into the same pan, cut side down, for about 2 minutes, until they soften and the edges caramelize.
With a hunk of crusty bread, this eats like a full meal, and it keeps the plate vegetarian. Serve it within 10 minutes of grilling, while the halloumi is still tender inside.
Key takeaways: pat the cheese dry, use a hot pan, flip only when the slice releases, and dress the arugula at the last minute. The dressing can be made ahead, but the cheese is best grilled fresh.
Why You’ll Love This Recipe
- Ready in 23 minutes with one grill pan
- Warm salty cheese against soft, jammy figs
- Eats like a full meal and stays vegetarian
- Dressing and cheese slicing can be done ahead
Ingredient Notes
- Halloumi: Choose a block packed in brine, which grills best. Firm paneer works if you add a pinch more salt to the dressing, though it crumbles more easily. Check the label for rennet type if you need it strictly vegetarian.
- Fresh figs: Pick figs that give slightly under gentle pressure. Ripe peach or nectarine wedges are the best swap when figs are out of season, grilled 2 minutes per side.
- Baby arugula: Its pepper bite balances the honey. Watercress is the closest swap, and baby spinach works if you want a milder plate.
- Pistachios: Use unsalted roasted pistachios, since the halloumi already brings plenty of salt. Pumpkin seeds make it nut-free, and toasted walnuts add a bitter edge.
- Honey: A mild wildflower honey works best. Maple syrup swaps in one for one, and hot honey adds a slow chili finish.
- Dijon mustard: It helps the dressing hold together. Stone-ground mustard works in the same amount and adds a little texture.
Grilled Halloumi Fig Salad with Honey and Peppery Arugula
Ingredients
Method
- Whisk the 2 tbsp extra-virgin olive oil, lemon juice, 1 tbsp honey, Dijon, salt, and pepper in a small bowl until glossy and emulsified. Set aside.
- Pat the halloumi dry and cut it into 1 cm / 1/2-inch slices. Halve the figs lengthwise. Brush the halloumi and the cut sides of the figs with the 1 tbsp olive oil.
- Heat a 26 cm / 10-inch cast-iron grill pan over medium-high heat for 3 minutes. Grill the halloumi in two batches, in a single layer with space between the slices, for 2 minutes per side, until dark grill marks form and the edges turn golden. Wait until each slice lifts easily before flipping, because flipping early tears the cheese and leaves it stuck to the pan.
- After the second batch, place the figs cut side down in the pan and grill for 2 minutes, until they soften and the edges caramelize. Move the figs and halloumi to a plate.
- Toss the arugula and mint with half the dressing in a large bowl, then spread it on a platter. Top with the warm halloumi and figs, spoon over the remaining dressing, scatter the pistachios, and drizzle with the remaining 1 tbsp honey. Serve right away, within 10 minutes of grilling.
Notes
- Serve within 10 minutes of grilling, while the halloumi is still tender inside.
- Grill the halloumi in two batches so every slice sits in a single layer.
- Cut slices 1 cm / 1/2 inch thick, since thinner ones turn brittle.
- Check the halloumi label for rennet type if you need it strictly vegetarian.
Tips for Success
- Pat the halloumi slices dry with paper towels before oiling them, since surface moisture causes steaming and sticking instead of browning.
- Preheat the grill pan for 3 minutes over medium-high heat, until a drop of water evaporates on contact.
- Choose figs that give slightly under gentle pressure, since fully soft ones collapse on the grill and hard ones stay starchy.
- Toss the arugula with half the dressing just before plating, then add the warm halloumi and figs on top so the cheese stays tender.
- Shake the dressing in a jar right before using, since the honey and oil separate as it sits.
Variations
- Swap the figs for ripe peach wedges in midsummer and grill them 2 minutes per side for the same caramelized edge.
- Add 150 g of cooked, cooled farro to the arugula for a heavier lunch bowl that holds up well.
- Stir 1/2 tsp of chili flakes into the final honey drizzle for a sweet-hot finish over the warm cheese.
Storage and Reheating
Grilled halloumi and fig salad is best served within 10 minutes of grilling. Halloumi turns firm and rubbery as it cools, and heating it again only makes it tougher, so I don’t reheat leftovers.
Make it ahead in parts instead. Slice and pat dry the halloumi, wrap it in a paper towel, and keep it airtight in the fridge for 1 to 2 days. Wash and dry the arugula and store it in a container lined with paper towel for up to 2 days. The dressing keeps in a jar in the fridge for up to 5 days, so shake it before using. Halve the figs on the day you cook, since cut figs weep and soften.
If you have leftover grilled halloumi, refrigerate it airtight for 1 to 2 days and eat it cold, chopped into a grain bowl or tucked into a sandwich. Dressed arugula wilts as it sits, so dress it only when you’re ready to serve. Freezing isn’t worth it for this dish.
Serving Suggestions
Serve the salad on a wide platter so the warm halloumi and figs stay on top of the greens rather than sinking into them. Add a loaf of crusty bread, or 150 g of cooked farro on the side, and it works as a light dinner for four.
A bowl of lemony white bean soup suits cooler evenings, and a chilled dry rosé or unoaked white cuts through the salty cheese. Finish each plate with a few grinds of black pepper and a last thread of honey.
FAQ
Why does my grilled halloumi stick and tear when I flip it?
Halloumi sticks when the pan is too cool, the surface is wet, or you flip it before a crust forms. Preheat the grill pan for 3 minutes over medium-high heat, pat the slices dry, and brush them with oil. Leave each side alone for 2 minutes, and the slice will lift off with a thin spatula.
Can I use dried figs instead of fresh figs in this salad?
You can, but they won’t caramelize on the grill. Soak 8 to 10 dried figs in hot water for 10 minutes, drain, halve, and add them straight to the salad. Fresh peach or nectarine wedges grilled 2 minutes per side are a closer swap in texture and juiciness.
Can I grill the halloumi ahead and serve the salad later?
No, grill it fresh and serve within 10 minutes. Halloumi turns firm and rubbery as it cools, and reheating only makes it tougher. Do the work ahead instead: slice and dry the cheese up to 2 days early, and keep the dressing in a jar for up to 5 days.
What goes well with grilled halloumi and fig salad?
Crusty bread or 150 g of cooked farro turns the salad into a full dinner. A chilled dry rosé or an unoaked white cuts through the salty cheese and the honey. A bowl of lemony white bean soup also works if you want something warm alongside.
Is grilled halloumi and fig salad vegetarian and gluten free?
It’s gluten free as written if your Dijon is, and vegetarian if your halloumi uses microbial or vegetable rennet. Some brands use animal rennet, so check the label. The salad contains dairy and pistachios, so swap in pumpkin seeds for a nut-free version.
What’s the difference between halloumi and paneer for grilling?
Halloumi is brined and salty with a firm, squeaky bite, while paneer is unsalted and softer. Both hold their shape on a grill, but paneer crumbles more easily and needs extra salt in the dressing. Use halloumi here for the contrast with the honey.
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John
John Watson is the passionate food enthusiast behind MePlusFood.com. With a deep love for exploring culinary delights, he shares honest restaurant reviews, mouthwatering recipes, and culinary adventures. Join John on his flavorful journey to savor the world one bite at a time.