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Grilled halloumi cheese on mixed salad
Grilled halloumi cheese on mixed salad

Grilled halloumi cheese on mixed salad

Preparation 10 minutes
Cooking time 4 minutes
Servings 4



  • 125 ml (1/2 cup) olive oil
  • 45 ml (3 tbsp) lemon juice, freshly squeezed
  • 15 ml (1 tbsp) garlic cloves, peeled, degermed and minced
  • 5 ml (1 tsp) dried oregano
  • 1 ml (1/4 tsp) Espelette pepper
  • 1 ml (1/4 tsp) sea salt
  • Freshly ground black pepper


  • 1/2 romaine lettuce, washed and torn into medium-large pieces
  • 1/2  iceberg lettuce, torn into medium-large pieces
  • 1/2 English cucumber, washed, seeded, cut into 2 cm (3/4 in.) dice
  • 2 ripe tomatoes, each cut into 8 pieces (4 quarters cut in 2)
  • 1 small red onion, peeled and thinly sliced
  • 180 ml (3/4 cup) black olives, pitted

Grilled cheese:

  • 500 g (1 lb) halloumi cheese
  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tbsp) fresh mint, chopped


  1. In a bowl, mix together the vinaigrette ingredients. Stir well. Set aside.
  2. Scrub the barbecue grill clean.
  3. Preheat the barbecue to 260°C (500°F) or maximum heat. Oil the grill lightly. 
  4. In a large salad bowl, mix together the salad ingredients.
  5. Toss, cover and refrigerate. 
  6. Drain and pat the cheese dry.
  7. Cut it into 2 cm (3/4 in.) slices. Brush lightly with olive oil.
  8. On the barbecue grill, cook the slices of halloumi cheese, uncovered, about 2 minutes on each side.  
  9. Meanwhile top the salad with the vinaigrette. Toss well.
  10. Place the salad on the plates.
  11. Top with slices of cheese.
  12. Sprinkle with a dash of olive oil.
  13. Garnish with mint and a bit of freshly ground black pepper.
  14. Serve immediately.
Availability in stores