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Grilled Asparagus, Tomato, and Halloumi Salad with Arugula and Spinach

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sides
Servings: 1
Author: Pam - For the Love of Cooking


  • Vinaigrette:
  • 2 tbsp canola 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 wooden ends removed
  • Handful of grape tomatoes
  • 5 slices of halloumi cheese
  • cups of arugula and spinach mixed


  • 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/vinegar. Use less if you prefer.
  • Preheat your grill pan that has been coated in 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 a 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/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.