Grilled Asparagus, Tomato, and Halloumi Salad with Arugula and Spinach
I loved everything about this grilled asparagus, tomato, and halloumi salad with arugula and spinach recipe. The tender and juicy grilled asparagus and tomatoes, crisp halloumi, and a mix of arugula and spinach tossed with a tangy vinaigrette. I served this haloumi salad with some crusty roasted garlic bread to sop up the extra vinaigrette. This tasty salad was hearty, healthy, and delicious, and I look forward to eating another one tomorrow!
Grilled Asparagus, Tomato, and Halloumi Salad with Arugula and Spinach
Vinaigrette:
- 2 tbsp olive or vegetable oil
- 2 tbsp seasoned rice vinegar
- 1 tsp red wine vinegar
- 1 small clove of garlic, finely minced
- Sea salt and freshly cracked pepper, to taste
Salad:
- 2 tsp olive oil
- 5-6 asparagus spears, woody ends removed
- A handful of grape tomatoes
- 5 slices of halloumi cheese
- 1½ cups of arugula and spinach
How to Make a Grilled Asparagus, Tomato, and Halloumi Salad with Arugula and Spinach
Combine the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sea salt, and freshly cracked pepper to taste. Whisk until well combined, set aside to allow flavors to mingle. Side Note: I prefer my vinaigrette with a strong, tangy flavor, so I use equal amounts of oil and vinegar. Use less if you prefer.
Preheat your grill pan coat with an olive oil cooking spray over medium-high heat. Add the asparagus, tomatoes, and halloumi. Drizzle with a bit of olive oil, then season with sea salt and freshly cracked pepper, to taste.
Cook for 3-4 minutes, then flip and continue cooking for a couple more minutes, or until the asparagus is fork-tender, the tomatoes are ready to burst, and the halloumi is golden and crisp.
Drizzle some whisked vinaigrette over the arugula and spinach mix, to taste. Toss to coat evenly.
Place the asparagus spears, tomatoes, and halloumi on the salad and drizzle with a bit more vinaigrette, to taste. Serve immediately. Enjoy.
Equipment
Ingredients
Vinaigrette:
- 2 tbsp olive or vegetable oil
- 2 tbsp seasoned rice vinegar
- 1 tsp red wine vinegar
- 1 small clove of garlic finely minced
- Sea salt and freshly cracked pepper to taste
Salad:
- 2 tsp olive oil
- 5-6 asparagus spears woody ends removed
- A handful of grape tomatoes
- 5 slices of halloumi cheese
- 1½ cups of arugula and spinach mixed
Instructions
- Combine the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sea salt, and freshly cracked pepper to taste. Whisk until well combined and set aside to allow flavors to mingle.
- Side Note: I prefer my vinaigrette with a strong, tangy flavor, so I use equal amounts of oil and vinegar. Use less if you prefer.
- Preheat your grill pan and coat it with olive oil cooking spray over medium-high heat.
- Add the asparagus, tomatoes, and halloumi.
- Drizzle with a bit of olive oil, then season with sea salt and freshly cracked pepper, to taste.
- Cook for 3-4 minutes, then flip and continue cooking for a couple more minutes, or until the asparagus is fork-tender, the tomatoes are ready to burst, and the halloumi is golden and crisp.
- Drizzle some whisked vinaigrette over the arugula and spinach mix, to taste. Toss to coat evenly.
- Place the asparagus spears, tomatoes, and halloumi on the salad and drizzle with a bit more vinaigrette, to taste.
- Serve immediately. Enjoy.
GIVEAWAY WINNER:Â
The winner of the Lagostina Martellata Hammered Copper Pastaiola Set is comment No. 12:
JUDI SAYS
Looks very good. My son also loves Alfredo, nor have I ever tried making it. I think I will tonight, even without the pot.
Thanks for sharing.
Congratulations Judi! Please e-mail me your mailing address, and Lagostina will send out your new pastaiola set right away. Enjoy your new pot!!
How come you can still find asparagus in this time of year? I am jealous. This is a fantastic meal.
This looks so healthy and delicious ♥
Looks like a wonderful lunch. I am sure you’ll make it again soon since it was so good!
Very refreshing salad. So many good things on the plate.
i’ve only had halloumi once but i loved it! this is a delicious dish. 🙂