Strawberry salad with grilled halloumi, salmon and pesto croutons

Ingredients

• 1baguette, sliced
• 45 ml (3 tbsp)homemade or shop-bought pesto
• 1 block, 200 g (7 oz), cut into 6 thick sliceshalloumi
• A generous amountQuébec strawberries, sliced
• 3 largeheirloom tomatoes, sliced
• A fewcherry tomatoes, sliced
• 250 g (½ lb)thinly sliced smoked salmon or hot-smoked salmon
• 30 g (¼ cup)unsalted walnuts, roughly chopped
• To tasteextra-virgin olive oil
• 1lemon, zest and juice

Instructions

1. 1

   Heat the barbecue

   Preheat the barbecue to high heat, aiming for 290°C (550°F).

2. 2

   Grill the baguette

   Brush the baguette slices with pesto. Place them on the barbecue and cook for 5 to 7 minutes, turning halfway through. Set aside.

3. 3

   Grill the halloumi

   At the same time, place a barbecue-safe cooking sheet on the grill and arrange the halloumi on it. Leave the lid open and cook for 5 to 7 minutes, turning halfway through, until well grilled.

4. 4

   Assemble the salad

   Arrange the strawberries, tomatoes, grilled halloumi and salmon on a large serving plate. Scatter over the walnuts, add a generous drizzle of olive oil, then finish with the lemon zest and juice. Season generously with pepper.

What is strawberry salad with grilled halloumi?

This is a generous composed salad built around ripe strawberries and tomatoes, with grilled halloumi, smoked salmon and pesto-topped baguette alongside. It draws on the relaxed, shareable style of an outdoor meal rather than a single fixed traditional formula.

The combination works because the fruit's sweetness and the tomatoes' juiciness balance the salty cheese and smoky fish. Lemon and olive oil bring the ingredients together, while the grilled bread adds crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 29g protein, 59g carbs, 27g fat.

The baguette and fruit provide most of the carbohydrates, while the halloumi, salmon and walnuts contribute protein. Much of the fat comes from the cheese, pesto, walnuts and olive oil; serve a generous share of tomatoes and strawberries alongside, and adjust the cheese or oil to suit your plate.

Choosing the toppings

Strawberries and tomatoes: Use ripe fruit with good flavour, and slice it just before assembling so the salad stays fresh rather than watery.

Halloumi and salmon: Both add savoury richness, but the recipe is flexible; use either one, both, or leave them out and include the walnuts for a plant-based variation.

Grilling the halloumi

Cooking sheet: A barbecue-safe sheet keeps the cheese from slipping through the grill. Check that the sheet is suitable for the barbecue and follow its instructions.

Turning: Keep the lid open and turn the slices halfway through the 5 to 7 minutes. Look for well-browned surfaces and a warmed centre, then transfer them while still hot.

Getting crisp pesto toasts

Pesto layer: Brush the slices evenly so each gets flavour without becoming heavily coated. The baguette can be sliced ahead, but add the pesto shortly before grilling.

Grill timing: Turn the bread halfway through its 5 to 7 minutes on the barbecue. Keep an eye on it, as thinner slices can brown faster.

Balancing the flavours

Lemon and oil: Add the zest and juice with a generous drizzle of extra-virgin olive oil, then taste before adding more. The smoked salmon, halloumi and pesto are already savoury, so extra salt may not be needed.

Pepper: Finish with plenty of freshly ground pepper, as directed. Its gentle heat suits both the sweet berries and the rich toppings.

Serving it for a group

Plating: Arrange everything on one large serving plate and bring it to the middle of the table. Keep the pesto toasts nearby so they stay crisp until serving.

Pairings: Serve it as a main meal or as part of a convivial aperitif. If you want a fuller meal, offer extra bread alongside.

Recipe notes & tips

• Bring the strawberries and tomatoes to room temperature for fuller flavour.
• Use a barbecue-safe cooking sheet for the halloumi.
• Grill the bread and cheese at the same time if your barbecue has enough space.
• Cut the tomatoes and strawberries into similar-sized pieces for easier serving.
• Add the lemon and olive oil just before serving to keep the salad bright.
• Serve the pesto baguette separately if you want it to stay crisp.

Variations

• Plant-based: Leave out the halloumi and salmon, and use walnuts as the protein topping.
• Hot-smoked salmon: Use hot-smoked salmon in place of thinly sliced smoked salmon.
• Walnut-free: Omit the walnuts or replace them with another suitable crunchy topping.
• Extra herbs: Scatter over fresh basil just before serving for an aromatic finish.
• More tomatoes: Use a larger proportion of tomatoes when strawberries are not in season.

Common mistakes to avoid

• Crowded grill: The bread and cheese will be harder to turn; cook in batches if needed.
• Overcooked toast: Baguette can brown quickly; watch it closely and turn halfway through.
• Cheese falling through: Grill halloumi on a barbecue-safe cooking sheet.
• Watery salad: Slice the fruit and tomatoes shortly before assembling and avoid letting the dressed salad stand.
• Too much salt: Taste before seasoning, as the halloumi, pesto and smoked salmon are already savoury.

How to store

Store leftover salad components separately in covered containers in the fridge and use within 1 to 2 days. The bread is best eaten freshly grilled; reheat it briefly on a grill or in a toaster, and warm the halloumi separately if desired.

Frequently asked questions