Roasted Bell Pepper and Grilled Halloumi Salad Recipe

Okay, my food-loving friends, get ready to have your minds absolutely BLOWN. I am about to introduce you to your new favorite thing on the entire planet. I’m talking about the Roasted Bell Pepper and Grilled Halloumi Salad. This isn’t just a salad. This is a flavor explosion on a plate. If you love the cozy, hearty flavors of bell peppers and Italian sausage, you absolutely must try our Italian Sausage & Bell Pepper Lasagna Soup next.

It’s got everything. Sweet, smoky peppers. Salty, squeaky cheese that gets all golden and gorgeous. A zingy dressing that ties it all together. We are making a warm, gourmet-level salad that feels like a hug from the inside. Are you excited? Because I am bouncing in my kitchen chair right now.

This is the vegetarian dinner that will make you forget all about meat. It’s that good. So tie on your apron, crank up some tunes, and let’s get cooking!

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?

I have a serious, can’t-live-without-it obsession with halloumi. The first time I had it grilled, I think I actually did a little happy dance. That salty, firm cheese that holds its shape on the grill? Magic.

But then I paired it with sweet roasted peppers and a lemony basil dressing? Game over. This salad is my go-to for impressing guests, treating myself on a Tuesday, or just using up all the colorful peppers from my farm box. It never, ever fails to make me smile.

My Shopping List for This Recipe

This dish is all about simple, beautiful ingredients that do the heavy lifting. You don’t need a ton of stuff, just the good stuff! Here’s what I always grab.

Let’s Get Your Ingredients Ready

Let’s line everything up. Trust me, having your “mise en place” makes this so fast and fun. No running around looking for the lemon juicer!

• 3 large bell peppers (I use red, yellow, and orange for maximum color!)
• 1 (8.8 oz) block of halloumi cheese
• 5 oz (about 5 big handfuls) of baby arugula or mixed greens
• 1/3 cup of fresh basil leaves, plus more for garnish
• 1/4 cup of good extra virgin olive oil, plus more for roasting
• 2 tbsp of fresh lemon juice (about 1 juicy lemon)
• 1 small clove of garlic, minced
• 1 tsp of honey or maple syrup
• 1/4 tsp of red pepper flakes (optional, for a kick!)
• Salt and freshly ground black pepper

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

Ready? This is the fun part. We’re going to roast, grill, and whisk our way to perfection. Follow these steps and you’ll be a pro.

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Slice your bell peppers into thick strips or chunks. Toss them on the baking sheet with a good drizzle of olive oil, salt, and pepper. Get them nicely coated.
3. Roast those peppers for 20-25 minutes. You want them soft with those beautiful charred edges. That’s where the deep, sweet flavor comes from! This technique is perfect for soups, too, like in our Cozy Italian Sausage & Bell Pepper Lasagna Soup Recipe.
4. While the peppers roast, make your dressing. In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, minced garlic, honey, and a big pinch of salt and pepper. Chop your basil and stir it in. Set this gorgeous green sauce aside.
5. Time for the halloumi! Slice the block into 1/2-inch thick slabs. Pat them dry with a paper towel—this helps them get a great sear.
6. Heat a non-stick or cast-iron skillet over medium-high heat. No oil needed! Place the halloumi slices in the hot pan. Cook for 2-3 minutes per side until you get those stunning, deep golden-brown grill marks. Flip carefully!
7. Now, assemble! Pile your fresh greens onto a big platter or individual plates. Scatter the warm roasted peppers over the top.
8. Place your gorgeous, squeaky-hot halloumi slices right on top. Drizzle EVERYTHING with that fresh basil dressing. Oh my goodness, look at it!
9. Finish with an extra crack of black pepper, a sprinkle of red pepper flakes if you like heat, and a few whole basil leaves. Come to Mama!

Fun Variations to Try Next Time

Once you master this base recipe, play around! It’s so flexible. Here are my favorite twists.

Recipe

Roasted Bell Pepper and Grilled Halloumi Salad Recipe

Make Roasted Bell Pepper and Grilled Halloumi Salad Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 15 min | Cook: 20 min | Total: 35 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 3 large bell peppers (I use red, yellow, and orange for maximum color!)
• 1 (8.8 oz) block of halloumi cheese
• 5 oz (about 5 big handfuls) of baby arugula or mixed greens
• 1/3 cup of fresh basil leaves, plus more for garnish
• 1/4 cup of good extra virgin olive oil, plus more for roasting
• 2 tbsp of fresh lemon juice (about 1 juicy lemon)
• 1 small clove of garlic, minced
• 1 tsp of honey or maple syrup
• 1/4 tsp of red pepper flakes (optional, for a kick!)
• Salt and freshly ground black pepper

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

1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2

Slice your bell peppers into thick strips or chunks. Toss them on the baking sheet with a good drizzle of olive oil, salt, and pepper. Get them nicely coated.

3

Roast those peppers for 20-25 minutes. You want them soft with those beautiful charred edges. That’s where the deep, sweet flavor comes from! This technique is perfect for soups, too, like in our Cozy Italian Sausage & Bell Pepper Lasagna Soup Recipe.

4

While the peppers roast, make your dressing. In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, minced garlic, honey, and a big pinch of salt and pepper. Chop your basil and stir it in. Set this gorgeous green sauce aside.

5

Time for the halloumi! Slice the block into 1/2-inch thick slabs. Pat them dry with a paper towel—this helps them get a great sear.

6

Heat a non-stick or cast-iron skillet over medium-high heat. No oil needed! Place the halloumi slices in the hot pan. Cook for 2-3 minutes per side until you get those stunning, deep golden-brown grill marks. Flip carefully!

7

Now, assemble! Pile your fresh greens onto a big platter or individual plates. Scatter the warm roasted peppers over the top.

8

Place your gorgeous, squeaky-hot halloumi slices right on top. Drizzle EVERYTHING with that fresh basil dressing. Oh my goodness, look at it!

9

Finish with an extra crack of black pepper, a sprinkle of red pepper flakes if you like heat, and a few whole basil leaves. Come to Mama!

Notes

Enjoy your homemade Roasted Bell Pepper and Grilled Halloumi Salad Recipe!

Nutrition Information

Calories: ~450 (as a main)

Protein: 22g

Carbohydrates: 18g

Fiber: 5g

Fat: 32g (mostly from the good olive oil and halloumi)

Did You Make This?

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Add some creamy avocado slices or a handful of toasted pine nuts for extra richness and crunch. So good!

Swap the basil in the dressing for fresh mint or dill. It gives a totally different, super refreshing vibe.

Throw in some warm, spiced chickpeas or a scoop of quinoa to make it even more filling for a powerhouse dinner.

How to Store, Freeze, and Reheat

This salad is best eaten right away, but here’s how to handle leftovers like a boss.

Store any leftover components separately in airtight containers in the fridge. The dressed greens will wilt, so keep the dressing, peppers, cheese, and greens apart. They’ll be good for 2 days.

I don’t recommend freezing this one. The textures of the peppers and cheese just won’t be the same after thawing.

To reheat, warm the peppers and halloumi gently in a skillet or microwave. Toss with fresh greens and a new drizzle of dressing. Easy fix!

NUTRITION INFORMATION

• Calories: ~450 (as a main)
• Protein: 22g
• Carbohydrates: 18g
• Fiber: 5g
• Fat: 32g (mostly from the good olive oil and halloumi)

A Quick Q&A on This Recipe

Can I use a different cheese?

You can, but halloumi is the star for its grill-ability! If you’re in a pinch, try pan-fried slices of firm tofu or even a thick feta. But for that iconic squeak, halloumi is the one.

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 too soon. Let it form a crust, then it will release easily. A good non-stick pan is your best friend here.

Is this salad served warm or cold?

We’re going for WARM! The contrast between the hot peppers and cheese and the cool, crisp greens is everything. It’s a cozy, comforting bowl of goodness.

And there you have it! My absolute pride and joy of a recipe. I make this at least twice a month, and every single time, I fall in love all over again.

It’s proof that simple ingredients, treated with a little love, can create something truly spectacular. This salad is a celebration on a plate. Now, I need you to go make it. Please! Your taste buds will thank you.

I am dying to know what you think! Did you add avocado? Did your halloumi get perfectly golden? Tell me everything! Please leave a comment and a rating below to let me know how your Roasted Bell Pepper and Grilled Halloumi Salad turned out! And if you’re craving more bell pepper magic, our full Italian Sausage & Bell Pepper Lasagna Soup Recipe is waiting for you.