Name: Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce Recipe
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ½ lb shiitake mushrooms; ¾ lb small eggplant; ¾ lb zucchini; 4 slice peasant bread; ½ lb haloumi cheese; olive oil; ½ cup Provencal Anchovy Sauce; salt and freshly ground pepper

This vibrant grilled vegetable salad is a perfect blend of smoky flavors and rich textures. The combination of shiitake mushrooms, eggplant, zucchini, and haloumi cheese brings out an earthy, savory taste, while the anchovy sauce adds a touch of umami.

Photos of Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce Recipe

You might not always have shiitake mushrooms, haloumi cheese, or provencal anchovy sauce in your pantry. Look for these items in the specialty section of your supermarket or a store with a good selection of international foods.

Ingredients For Grilled Vegetable Salad With Croutons, Haloumi, And Anchovy Sauce

shiitake mushrooms: Adds a meaty texture and rich, earthy flavor to the salad.

eggplant: Provides a creamy texture and absorbs the smoky flavor from the grill.

zucchini: Offers a slight crunch and mild flavor, balancing the other ingredients.

peasant bread: Forms the croutons, adding a satisfying crunch.

haloumi cheese: A firm, salty cheese that grills beautifully, adding rich, savory notes.

olive oil: Used for brushing the ingredients to prevent sticking and enhance flavor.

provencal anchovy sauce: Brings a powerful umami kick and depth of flavor to the salad.

salt: Enhances the natural flavors of the ingredients.

freshly ground pepper: Adds a bit of heat and complexity to the final dish.

One reader, Hedi Painter says:

This grilled vegetable salad with croutons, haloumi, and anchovy sauce is a delightful mix of flavors and textures. The charred veggies and creamy haloumi pair perfectly with the tangy anchovy sauce. A must-try for any salad lover!

Hedi Painter

Techniques Required for Making Grilled Vegetable Salad

How to light a grill: Ensure the grill is clean and free of debris. Arrange charcoal in a pyramid shape for a charcoal grill or turn on the gas for a gas grill. Use a lighter or match to ignite the charcoal or gas, and let it heat up until it reaches the desired temperature.

How to brush with olive oil: Use a pastry brush or a similar tool to apply a thin, even layer of olive oil to the surface of the vegetables, bread, and cheese. This helps prevent sticking and adds flavor.

How to grill vegetables: Place the vegetables on the grill over moderately high heat. Turn them occasionally to ensure even cooking and charring. Remove them from the grill once they are tender and have charred spots.

How to grill bread: Place the bread slices on the grill and cook for 3 to 4 minutes, turning once to ensure both sides are toasted. Remove from the grill once they are golden brown and crispy.

How to grill haloumi cheese: Place the haloumi cheese on the grill and cook for about 2 minutes, turning once or twice to ensure it is softened and has charred spots. Remove from the grill once it reaches the desired texture.

How to cut vegetables and cheese: Use a sharp knife to cut the grilled vegetables and cheese into 1-inch pieces. This ensures uniformity in the salad and makes it easier to eat.

How to cut bread into croutons: Use a sharp knife to cut the grilled bread into 1-inch pieces, creating croutons. This adds texture and crunch to the salad.

How to toss salad: Combine the cut vegetables, cheese, and croutons in a large bowl. Add the anchovy sauce and gently toss to ensure all ingredients are evenly coated. Season with salt and pepper to taste before serving.

How To Make Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce

Tender and beautifully charred, this grilled vegetable salad oozes with smoky flavors paired with the saltiness and umami of halloumi and anchovy sauce.

Preparation: 14 minutes

Cooking: 16 minutes

Total: 30 minutes

Serves:

Ingredients

½lbshiitake mushrooms
¾lbsmall eggplant
¾lbzucchini
4slicepeasant bread
½: 5px”>olive oil
½cupProvencal Anchovy Sauce
salt and freshly ground pepper

Instructions

Light a grill.
Brush the shiitakes, eggplant, zucchini, bread, and cheese with olive oil.
Grill the shiitakes, eggplant, and zucchini for 8 to 10 minutes over moderately high fire, turning occasionally until tender and charred in spots. Transfer to a platter
Grill the bread for 3 to 4 minutes until toasted. Transfer to the platter.
Grill the cheese for about 2 minutes, turning once or twice until softened and charred in spots.
Cut the vegetables and cheese into 1-inch pieces and transfer to a bowl. Add the anchovy sauce and toss.
Cut the bread into 1-inch pieces, add them to the bowl, and toss.
Season the salad lightly with salt and pepper and serve.

Nutrition

Calories: 250.33kcal
Fat: 13.77g
Saturated Fat: 6.65g
Trans Fat: 0.01g
Monounsaturated Fat: 4.71g
Polyunsaturated Fat: 1.35g
Carbohydrates: 19.05g
Fiber: 4.16g
Sugar: 7.01g
Protein: 14.22g
Cholesterol: 47.24mg
Sodium: 1040.98mg
Calcium: 267.13mg
Potassium: 546.41mg
Iron: 2.24mg
Vitamin A: 55.59µg
Vitamin C: 11.44mg

Technique Tips for Perfecting Your Grilled Vegetable Salad

When grilling haloumi cheese, make sure to use a clean, well-oiled grill grate to prevent sticking. Haloumi has a high melting point, which makes it perfect for grilling, but it can still adhere to the grill if not properly prepared.

Time-Saving Tips for Preparing This Grilled Vegetable Salad Recipe

Prep ingredients in advance: Wash and slice the shiitake mushrooms, eggplant, and zucchini the night before to save time on the day of cooking.

Use a grill basket: A grill basket can help you cook smaller pieces of vegetables more efficiently without losing them through the grates.

Preheat the grill: Ensure your grill is preheated to the right temperature before you start cooking to reduce waiting time.

Make the anchovy sauce ahead: Prepare the anchovy sauce in advance and store it in the refrigerator to streamline the process.

Cut bread uniformly: Slice the bread into even pieces before grilling to ensure they toast evenly and quickly.

Substitute Ingredients For Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce Recipe

shiitake mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar texture and umami flavor, making them a good alternative.
small eggplant - Substitute with baby zucchini: Baby zucchini has a similar texture and mild flavor, which works well in grilled vegetable salads.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a suitable replacement.
peasant bread - Substitute with sourdough bread: Sourdough bread has a similar texture and can be toasted to make croutons with a tangy flavor.
haloumi cheese - Substitute with paneer: Paneer has a similar firm texture and can be grilled without melting, making it a good alternative.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling vegetables.
provencal anchovy sauce - Substitute with caesar dressing: Caesar dressing contains anchovies and has a similar savory and tangy flavor profile.
salt - Substitute with sea salt: Sea salt has a similar flavor and can be used in the same quantities.
freshly ground pepper - Substitute with white pepper: White pepper has a similar heat and can be used to maintain the flavor profile.

Presenting Grilled Vegetable Salad With Croutons, Haloumi, and Anchovy Sauce

Use a large, white plate: The simplicity of a white plate will make the vibrant colors of the grilled vegetables and haloumi cheese pop, creating a visually appealing contrast.
Arrange vegetables artistically: Place the shiitake mushrooms, eggplant, and zucchini in a circular pattern, layering them slightly to create depth and texture. Ensure each type of vegetable is evenly distributed for a balanced look.
Highlight the haloumi cheese: Position the grilled haloumi pieces prominently on top of the vegetables. Their golden, charred edges should be visible to showcase the grilling technique.
Add croutons strategically: Scatter the grilled bread pieces around the plate, ensuring they are evenly spaced. This adds crunch and visual interest without overwhelming the dish.
Drizzle anchovy sauce artistically: Use a squeeze bottle to drizzle the provencal anchovy sauce in a zigzag or circular pattern over the salad. This not only adds flavor but also enhances the visual appeal.
Garnish with fresh herbs: Sprinkle finely chopped fresh herbs like parsley or basil over the top. This adds a touch of green and a fresh aroma, elevating the dish's presentation.
Season with flair: Lightly dust the salad with salt and freshly ground pepper just before serving. Use a pepper mill for a dramatic effect and to show attention to detail.
Serve immediately: Ensure the salad is served promptly while the haloumi is still warm and the croutons are crispy. This maintains the integrity of the textures and flavors.

Storing and Freezing Grilled Vegetable Salad for Later

This grilled vegetable salad is best served immediately after preparing, as the croutons will lose their crunch and become soggy if left to sit for too long.
If you have leftovers, store the grilled vegetables, haloumi, and croutons separately from the anchovy sauce. Place the vegetables and cheese in an airtight container and refrigerate for up to 3 days. Store the croutons in a separate airtight container at room temperature for up to 2 days.
When ready to serve, reheat the grilled vegetables and haloumi in a skillet over medium heat until warmed through. Toss with the anchovy sauce and freshly grilled croutons.
Freezing this salad is not recommended, as the texture of the grilled vegetables and croutons will deteriorate upon thawing. The haloumi cheese may also become crumbly and lose its pleasant texture.
If you want to prepare this salad in advance, you can grill the vegetables and haloumi up to 1 day ahead. Store them in an airtight container in the refrigerator. Grill the bread and assemble the salad just before serving for the best results.

How To Reheat Leftover Grilled Vegetable Salad

To reheat leftover grilled vegetable salad with croutons, haloumi, and anchovy sauce, start by preheating your oven to 350°F (175°C). This gentle heat will help to warm the ingredients without overcooking them or causing the vegetables to become mushy.
Spread the leftover salad evenly on a baking sheet lined with parchment paper. If the croutons have become soggy, you can remove them and set them aside to add back in later.
Place the baking sheet in the preheated oven and allow the salad to warm through for about 10-15 minutes. Keep an eye on the salad to ensure that the vegetables and haloumi don't burn or become too crispy.
If you removed the croutons earlier, you can now add them back to the salad during the last 5 minutes of reheating. This will help to crisp them up without burning them.
Alternatively, you can reheat the salad in a large skillet over medium heat. Add a small amount of olive oil to the pan to prevent sticking and to help revive the flavors of the grilled vegetables.
Stir the salad gently as it reheats in the skillet, making sure to distribute the heat evenly. This method should only take about 5-7 minutes, as the direct heat from the stovetop will warm the ingredients more quickly than the oven.
If the anchovy sauce has thickened or become too dry during storage, you can whisk in a small amount of warm water or olive oil to help loosen it up and restore its original consistency.
Once the salad is heated through, transfer it to a serving dish and enjoy your revived grilled vegetable salad with croutons, haloumi, and anchovy sauce. The flavors should be just as delicious as when you first made it!

Interesting Facts About Grilled Vegetable Salad

A unique aspect of this grilled vegetable salad is the inclusion of haloumi cheese, which is known for its high melting point. This allows it to be grilled without losing its shape, adding a delightful texture and flavor to the salad.

Is Making Grilled Vegetable Salad at Home Cost-Effective?

This grilled vegetable salad with croutons, haloumi, and anchovy sauce is moderately cost-effective. The use of shiitake mushrooms, eggplant, zucchini, and haloumi cheese can be slightly pricey, but the overall cost is balanced by the simplicity of the ingredients. The approximate cost for a household of 4 people is around $20-$25 USD. Overall Verdict: 7/10.

Is This Grilled Vegetable Salad Healthy or Unhealthy?

This grilled vegetable salad recipe is relatively healthy, as it features a variety of nutritious ingredients:

Shiitake mushrooms are low in calories and rich in B vitamins and minerals like copper and selenium
Eggplant and zucchini are good sources of fiber, vitamins, and antioxidants
Haloumi cheese provides protein and calcium, though it is high in sodium and saturated fat
Anchovies are a source of omega-3 fatty acids, but they are also high in sodium

However, there are a few aspects of the recipe that could be improved to make it even healthier:

The bread adds carbohydrates and calories to the dish. Consider using whole grain bread or reducing the amount of bread to balance the meal.

Grilling the vegetables with olive oil adds healthy fats, but it's important to use oil sparingly to keep the calorie count in check.
The anchovy sauce may be high in sodium, which could be a concern for those watching their salt intake.

To make this recipe even healthier, you could:

Increase the proportion of vegetables to bread and cheese, ensuring a greater intake of fiber, vitamins, and minerals
Use a light hand when brushing the ingredients with olive oil, or opt for a lower-calorie cooking spray
Replace the anchovy sauce with a homemade dressing using fresh herbs, lemon juice, and a small amount of olive oil to reduce sodium content
Add other colorful vegetables like bell peppers or tomatoes to increase the variety of nutrients in the dish
Serve the salad alongside a lean protein source, such as grilled chicken or tofu, to create a well-rounded meal

Editor's Opinion on This Grilled Vegetable Salad Recipe

This grilled vegetable salad with croutons, haloumi, and anchovy sauce is a delightful medley of flavors and textures. The smoky char from the grill enhances the natural sweetness of the vegetables, while the haloumi adds a savory, creamy contrast. The anchovy sauce provides a robust umami kick, tying all the elements together beautifully. The toasted peasant bread croutons add a satisfying crunch, making each bite a harmonious blend of taste and texture. This dish is not only visually appealing but also a testament to the beauty of simple, fresh ingredients elevated by expert grilling.

Enhance Your Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce Recipe with These Unique Side Dishes:

Roasted Red Pepper Soup: Imagine a velvety soup that complements the smoky flavors of your grilled vegetable salad. The roasted red peppers bring a sweet and slightly charred taste that pairs beautifully with the haloumi and anchovy sauce.

Quinoa and Pomegranate Salad: Add a burst of color and texture with a quinoa and pomegranate salad. The crunchy seeds and nutty grains provide a delightful contrast to the tender grilled vegetables and croutons.

Garlic and Herb Roasted Potatoes: Crispy on the outside and fluffy on the inside, these roasted potatoes are infused with garlic and herbs. They offer a hearty side that balances the lightness of your vegetable salad.

Citrus and Avocado Salad: Brighten up your meal with a refreshing citrus and avocado salad. The citrus segments add a zesty punch, while the creamy avocado provides a rich, buttery texture that complements the grilled haloumi.

Berry and Mint Sorbet: End on a sweet note with a berry and mint sorbet. The tart berries and cooling mint cleanse the palate, making it a perfect finish to your grilled vegetable salad.

Similar Recipes to Try If You Love Grilled Vegetable Salad

Mediterranean Grilled Vegetable Platter: Experience a burst of flavors with this vibrant platter featuring grilled vegetables, feta cheese, and a zesty lemon herb dressing. Perfect for a summer gathering or a light dinner.

Roasted Vegetable and Quinoa Salad: Combine the earthy goodness of roasted vegetables with the nutty texture of quinoa. Tossed in a tangy balsamic vinaigrette, this salad is a wholesome and satisfying meal.

Grilled Halloumi and Watermelon Salad: A refreshing twist on a classic, this salad pairs the salty halloumi cheese with juicy watermelon. Drizzled with a mint and lime dressing, it's a delightful mix of sweet and savory.

Warm Farro and Vegetable Salad: Hearty farro meets a medley of roasted vegetables in this comforting salad. Finished with a garlic and thyme dressing, it's a perfect dish for cooler days.

Grilled Chicken and Vegetable Skewers: Marinate chicken and vegetables in a savory blend of herbs and spices, then grill to perfection. Serve with a side of tzatziki sauce for a complete meal.

Appetizer and Dessert Ideas to Complement Your Grilled Vegetable Salad

Appetizers:

Stuffed Mini Bell Peppers: Delight your guests with stuffed mini bell peppers. These vibrant, bite-sized treats are filled with a creamy mixture of goat cheese, herbs, and a hint of lemon zest. The peppers are then roasted until tender, bringing out their natural sweetness. A sprinkle of toasted pine nuts adds a delightful crunch, while a drizzle of balsamic glaze provides a tangy finish. Serve these colorful morsels on a rustic wooden board for a visually appealing presentation.

Smoked Salmon Crostini: Impress your guests with smoked salmon crostini. Start with slices of toasted baguette, brushed with olive oil and lightly rubbed with garlic. Top each slice with a generous layer of creamy dill spread, made from cream cheese, fresh dill, and a squeeze of lemon juice. Add a delicate slice of smoked salmon and garnish with capers and a sprig of fresh dill. These elegant bites are perfect for any gathering, offering a burst of flavor in every bite.

Desserts:

Chocolate Lava Cake: Indulge in a molten chocolate delight. Imagine a warm, gooey center of rich chocolate that flows out as you cut into it. Pair this with a scoop of vanilla bean ice cream and a drizzle of raspberry coulis for a perfect balance of flavors. The contrast between the warm cake and the cold ice cream will leave your taste buds dancing.

Tiramisu: Experience the elegance of Italian cuisine with this classic dessert. Layers of espresso-soaked ladyfingers are nestled between rich, creamy mascarpone cheese. A dusting of cocoa powder on top adds a touch of bitterness that complements the sweetness perfectly. Serve it chilled, allowing the flavors to meld together beautifully, making each bite a heavenly experience.

Why trust this Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce Recipe:

This recipe combines the smoky flavors of grilled vegetables with the rich taste of haloumi cheese and the savory punch of anchovy sauce. The use of shiitake mushrooms, eggplant, and zucchini ensures a variety of textures and flavors. The peasant bread adds a delightful crunch, making this salad both hearty and satisfying. Each ingredient is carefully selected to create a balanced and delicious dish. Trust this recipe for a unique and flavorful experience.

Share your thoughts on this Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce recipe in the Recipe Sharing forum section. I'd love to hear your feedback and any tweaks you'd make to the dish!

FAQ:

Can I use a different type of cheese instead of haloumi?

Absolutely! If you can't find haloumi, you can use feta or even paneer as a substitute. Just make sure it’s a cheese that can hold up to grilling.

What is provencal anchovy sauce and where can I find it?

Provencal anchovy sauce is a flavorful blend of anchovies, garlic, olive oil, and sometimes herbs. You can find it in specialty food stores or make your own at home with a quick recipe search online.

Can I make this salad ahead of time?

You can prepare the components ahead of time, but I recommend tossing everything together just before serving to keep the bread from getting too soggy.

What if I don't have a grill?

No worries! You can use a grill pan on your stovetop or even roast the vegetables and bread in the oven. Just keep an eye on them to avoid burning.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge. The salad is best eaten within a day or two, but the flavors will still be delicious. Just note that the bread might get a bit soggy over time.