📖 Instructions

1. First, lets prepare the marinade. In a medium bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 clove of minced garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasonings as needed. A little extra lemon zest can also brighten the flavors.
2. Now, it's time to prepare the vegetables. Wash and chop your favorite vegetables into bite-sized pieces. Good options include bell peppers (red, yellow, and orange), red onion, zucchini, cherry tomatoes, and mushrooms. Aim for pieces that are roughly the same size so they cook evenly. I like to add a variety of colors to make the skewers visually appealing.
3. Next we need to marinate the vegetables and halloumi. Place the chopped vegetables in a large bowl and pour half of the marinade over them. Toss gently to coat evenly. Cut the halloumi into 1-inch cubes and place them in a separate bowl. Pour the remaining marinade over the halloumi and toss gently. Let both the vegetables and halloumi marinate for at least 15 minutes, or up to 30 minutes, in the refrigerator. Don't marinate the halloumi for too long, as it can become too salty.
4. Time to assemble the skewers. Thread the marinated vegetables and halloumi onto skewers, alternating between vegetables and halloumi. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
5. Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred, and the halloumi is golden brown and slightly softened. Watch carefully to prevent burning.
6. While the skewers are grilling, prepare the salad base. In a large bowl, combine your favorite salad greens, such as mixed greens, romaine lettuce, or spinach. Add any other desired salad toppings, such as sliced cucumbers, avocado, or Kalamata olives.
7. Once the skewers are cooked, remove them from the grill and let them cool slightly. Arrange the grilled halloumi and vegetable skewers over the prepared salad greens. Drizzle with a bit of extra virgin olive oil or a light vinaigrette dressing, if desired. Garnish with fresh herbs, such as mint or parsley, and serve immediately. I like to add a squeeze of fresh lemon juice right before serving for extra brightness.
8. Enjoy your delicious and healthy Grilled Halloumi and Vegetable Skewer Salad! This dish is perfect as a light lunch, a flavorful side, or a satisfying vegetarian main course.