Dinner

Grilled Courgette & Halloumi Salad with Caper & Lemon Dressing Recipe

Name: Grilled Courgette & Halloumi Salad with Caper & Lemon Dressing Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
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; Pinch of salt

ByNoah Steele November 2, 2025November 2, 2025

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Introduction

This grilled courgette and halloumi salad is a fresh, flavorful dish perfect for warm days or as a vibrant side. With smoky charred courgettes and golden halloumi, all brought together by a zingy caper and lemon dressing, it’s both simple and impressive.

The dish shows several layers of grilled zucchini slices with dark char marks, mostly green with some golden brown edges, placed on a white oval plate. Underneath and mixed in with the zucchini are slices of grilled cheese, light creamy yellow with grill lines. On top, there is a bright mix of small red chili pieces, finely chopped white onions, and small dark green capers, scattered across the dish. A silver spoon rests on the right side of the plate, which is set on a white marbled surface covered partly by a brown cloth. The overall look is colorful with green, white, red, and brown tones, showing a fresh grilled vegetable and cheese salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10-12 baby courgettes, halved lengthways
1 tbsp olive oil (for the courgettes)

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 (for the dressing)

1 tbsp cold water
Salt, to season

Instructions

Step 1: In a bowl, combine the finely chopped shallot, red chilli, crushed garlic, lemon zest, lemon juice, capers, 3 tablespoons olive oil, and 1 tablespoon cold water. Add a pinch of salt, mix well, and set the dressing aside.

Step 2: Place the halved courgettes in a large bowl. Drizzle with 1 tablespoon olive oil, add a pinch of salt, then toss to coat evenly.
Step 3: Heat a griddle pan over high heat. Add the courgettes cut-side down in batches to avoid overcrowding. Grill for 4-5 minutes until char marks appear and the flesh softens. Flip them and cook for another 3 minutes. Transfer the cooked courgettes to a shallow bowl and cover with foil to keep warm.
Step 4: While the courgettes cook, heat a large non-stick frying pan over medium heat. Add the halloumi slices and cook for a few minutes on each side until golden and crispy.

Step 5: Arrange the grilled courgettes and halloumi slices 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 mint or parsley to the dressing before serving.
Use a mix of yellow and green courgettes for a colorful presentation.

If you don’t have a griddle pan, a regular frying pan or grill will work fine; just watch for even charring.
To make it vegan, substitute halloumi with thick slices of grilled tofu or a plant-based cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can gently reheat the halloumi slices in a pan before serving if needed. Avoid reheating the courgettes as they may become soggy.