No-Cook Grilled Halloumi and Charred Eggplant Salad with Harissa Glaze
A vibrant, no-cook salad featuring smoky charred eggplant and grilled halloumi cheese, all brought together with a spicy-sweet harissa glaze. This dish is perfect for warm weather, offering a satisfying mix of textures and bold Mediterranean flavors.
Ingredients
Ingredients
- 1 large eggplant cut into 1-inch thick rounds
- 8 oz halloumi cheese cut into 1/2-inch thick slices
- 2 tbsp olive oil divided
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/4 cup fresh mint leaves roughly chopped
- 1/4 cup fresh parsley roughly chopped
- 2 tbsp harissa paste plus more for drizzling
- 1 tbsp lemon juice freshly squeezed
- 1 tsp honey or maple syrup
Notes
Storage: Best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The halloumi may firm up; gently reheat in a pan or enjoy cold.
Make-Ahead: Grill the eggplant and halloumi up to a day ahead and store separately. Chop the vegetables and herbs. Assemble and dress just before serving.
Substitutions: For a dairy-free version, use grilled firm tofu or a vegan halloumi alternative. The harissa can be adjusted for spice level; use less for mild or more for extra heat.
Serving Suggestions: Serve on its own as a light lunch or as a side dish to grilled chicken or fish (if not keeping vegetarian).
Make-Ahead: Grill the eggplant and halloumi up to a day ahead and store separately. Chop the vegetables and herbs. Assemble and dress just before serving.
Substitutions: For a dairy-free version, use grilled firm tofu or a vegan halloumi alternative. The harissa can be adjusted for spice level; use less for mild or more for extra heat.
Serving Suggestions: Serve on its own as a light lunch or as a side dish to grilled chicken or fish (if not keeping vegetarian).