Dinner

Grilled Courgette and Halloumi Salad with Caper & Lemon Dressing Recipe

ByLuna Ryder November 1, 2025November 1, 2025

Introduction

This grilled courgette and halloumi salad is a fresh and flavorful dish perfect for warm evenings or as a light meal. The smoky charred courgettes paired with golden halloumi and a zesty caper and lemon dressing create a delightful balance of textures and tastes.

A white oval plate holds a colorful dish with two main layers: the bottom layer is grilled halloumi cheese, pale with browned grill marks, and the top layer is grilled zucchini strips, bright green with dark grill lines. Scattered on top are small pieces of red chili, chopped white onion, and green capers, all mixed with a shiny layer of olive oil. A silver spoon rests on the right side of the plate. The plate sits on a soft brown cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10-12 baby courgettes, halved lengthways
1 tbsp olive oil
225g block halloumi, thinly sliced (about 16 slices)
1 long shallot, finely chopped
1 red chilli, finely chopped
1 garlic clove, crushed
1 lemon, zested and juiced
2 tbsp capers
3 tbsp olive oil
1 tbsp cold water
Salt, to taste

Instructions

Step 1: In a bowl, combine the shallot, red chilli, garlic, lemon zest and juice, capers, 3 tablespoons olive oil, 1 tablespoon cold water, and a pinch of salt. Mix well to create the dressing, then set aside.
Step 2: Place the halved courgettes in a large bowl, drizzle with 1 tablespoon olive oil, add a pinch of salt, and toss to coat evenly.
Step 3: Heat a griddle pan over high heat. Add the courgettes cut-side down in batches, cooking for 4-5 minutes until char marks appear and the flesh softens. Flip and cook for another 3 minutes. Transfer to a shallow bowl and cover with foil to keep warm.
Step 4: Meanwhile, heat a separate large non-stick frying pan over medium heat. Add the halloumi slices and cook for a few minutes on each side until golden and crisp.
Step 5: Arrange the grilled courgettes and halloumi on a large plate or platter. Spoon the caper and lemon dressing over the top and serve immediately.

Tips & Variations

For extra freshness, add chopped fresh herbs like mint or parsley to the dressing before serving.
Swap halloumi for firm tofu for a vegan-friendly version.
Use other types of squash if courgettes aren’t available; zucchini works well as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat halloumi gently in a pan before serving to restore its texture. Grilled courgettes are best enjoyed fresh but can be eaten cold or at room temperature as part of the salad.

How to Serve

A white oval plate holds a dish made of grilled zucchini slices and creamy white grilled cheese pieces arranged in layers, with the green zucchini strips and white cheese overlapping each other. The zucchini and cheese both have dark brown grill marks and are sprinkled with small pieces of red chili, pale pink onion bits, and green capers. A silver spoon rests on the right side of the plate, partly on top of the dish. The plate is placed on a wrinkled yellow-brown cloth, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can grill the courgettes and cook the halloumi in advance, but it’s best to assemble and add the dressing just before serving to keep everything fresh and flavorful.