Grilled Halloumi Cheese with Fresh Cherry Salsa

Bust out the charcoal, the tongs, and your sweet outdoor apron, because today we’re gettin’ our grill on, Wisconsin style. It’s Fourth of July week, and as a nation of free-thinkers, adventure-seekers, and big-idea believers, it’s only appropriate that we celebrate our independence by pushing the boundaries of BBQ. One bite of Grilled Halloumi Cheese with Fresh Cherry Salsa, and you’ll be singing the  “The Star Spangled Banner.”


I’m teaming up with California Olive Ranch for a summer grilling extravaganza. We’re bringing you regional grilling recipes from across the USA, and I’m honored to be representing Wisconsin and the greater Midwest. Here in Dairyland, cheese reigns supreme, and I can imagine no tastier way to enjoy than hot off the grill, in its oozy, toasty glory.

Yes friends, we are literally grilling cheese. This is the guilty pleasure of eating the skillet-charred grilled cheese sandwich overflow directly off the griddle, without the fuss of bread interfering. You know you do it too.


Grilled Halloumi with Fresh Cherry Salsa // Well-Plated

Grilled Halloumi Cheese is pure picked-from-the-griddle cheese overflow, with fireworks. Halloumi, which originated in Cyprus, is the ideal cheese for grilling, because its firm texture and high melting point allows it to be cooked directly on the hot grill plates. If you haven’t tasted Halloumi previously, its flavor is similar to a mild feta and heaven.

Serve a plate of hot, toasty Grilled Halloumi Cheese at your Fourth of July BBQ, and you’ll be a grilling guru; serve it with Mediterranean-inspired Fresh Cherry Salsa, and you’ll be a legend. Wisconsin Door County cherries—which receive a cult following up north and are greeted with the fervor of preteens at a Justin Bieber concert—inspired my regional recipe (and are wonderful), but any sweet, juicy cherry you can find will be simply fabulous.


As a nod to Halloumi’s Cyprian origin, Fresh Cherry Salsa packs bright Mediterranean flair with basil, balsamic, and red onion. Sweet and savory, the Fresh Cherry Salsa also creates a delightful warm-cool temperature sensation when served atop the Grilled Halloumi Cheese. Smother generously. Any leftover fresh cherry salsa can be used in salads throughout week, though the chef personally recommends that you devour it immediately with a spoon.


The final key component of this recipe is California Olive Ranch Extra-Virgin Olive Oil. One of the best aspects of grilling is that you need few ingredients to create a flavor-rich dish. Take our Grilled Halloumi: With just cheese and olive oil, we’ve created paradise on a plate. Because California Olive Ranch’s extra-virgin olive oil is high quality, its flavor improves and complements the Grilled Halloumi.


  • If you haven’t grilled with olive oil previously: A whole new door to delicious just opened. Olive oil pairs well with a wide range of grilled dishes, offers health benefits, and (particularly in the case of California Olive Ranch Extra Virgin Olive Oil) tastes lovely. Triple Bonus.
  • If you are new to the grill: Fear not. All you need is a little attitude. Remind yourself that everything tastes better on the grill, and you will be far more successful than you have ever imagined.
  • If you don’t have a grill: Get your fix indoors! A preheated skillet (preferably cast iron) will toast the Halloumi cheese nicely.
  • If it’s raining the day of your grill-out: I once held an umbrella over my father in a torrential downpour while he finished flipping our burgers. Now that’s American perseverance.

To celebrate summer grilling, California Olive Ranch is hosting a loaded grilling giveaway on their Facebook page, as well as a smaller giveaway right here on The Law Student’s Wife. Friends, this is bonkers. Check it out!

For the grand grilling giveaway, visit the California Olive Ranch Facebook page to enter to win one of these incredible prizes:

  • Grand Prize (1 winner)
    • Weber Genesis S-310 Stainless-Steel 637-Square-Inch Grill
    • 12 bottles of California Olive Ranch Extra Virgin Olive Oil: 3 x Every Day Fresh and 1 Kitchen Essentials (includes 3 x 500ml bottles)
    • 3 Grilling Cookbooks
    • 6, 14-ounce Traditional Cut Ribeye Steaks from Double R Ranch
    • VISA Gift Card
  • Runners Up (3 Winners)
    • 1 Set Kitchen Essentials California Olive Ranch Extra Virgin Olive Oil (includes 3 x 500ml bottles)
    • 1 Grilling Cookbook
    • 2, 14-ounce Traditional Cut Ribeye Steaks from Double R Ranch

You can also win a bottle of California Olive Ranch Extra Virgin Olive Oil right here on The Law Student’s Wife! One lucky reader will receive a 500 ml bottle of Arbequina, the extra virgin olive oil I used in my Grilled Halloumi Cheese with Fresh Cherry Salsa recipe. Its fresh, fruity flavor is ideal for this bright dish, and you will love how it tastes in dressings, marinades, and even on top of ice cream.

**Giveaway ended. Congrats to the winner and thank you to all who entered!**

HAPPY 4th of JULY!

Grilled Halloumi Cheese with Fresh Cherry Salsa {California Olive Ranch Grilling Giveaway!}

Yield: 12 slices of cherry-salsa topped cheese, Serves 4-6
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Gooey grilled Halloumi cheese gets an extra flavor punch from bright and fresh cherry salsa. This easy appetizer takes less than 15 minutes to prepare and will wow a crowd!


  • 3/4 pound fresh sweet cherries — such as Bing, pitted and chopped
  • 1/4 cup finely diced red onion
  • 1 tablespoon freshly squeezed lemon juice — plus 1 teaspoon, about 1/2 lemon
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1 tablespoon finely chopped fresh basil
  • 16 ounces Halloumi cheese
  • 1/4 cup California Olive Ranch Extra Virgin Olive Oil
  • Baguette — sliced into 1/2-inch pieces (optional for serving)


  1. Preheat grill to medium.

  2. Place cherries and red onion in a small mixing bowl. Drizzle with lemon juice, balsamic vinegar, and honey, then sprinkle with salt. Toss gently, turning carefully coat. Sprinkle with basil and toss again. Place in the refrigerator while you grill the cheese.
  3. Slice Halloumi into 3 inch x 1 and 1/2 inches pieces that are 1/4 inch thick (12 pieces total.) Spread Halloumi and baguette pieces on a plate and brush liberally with olive oil. Turn and brush the remaining sides.
  4. Place Halloumi on grill and cook 2-3 minutes per side, until the pieces have nice grill marks and are warmed through. Place bread on grill and cook until lightly toasted on each side. Transfer Halloumi to a plate and top with cherry salsa. Serve immediately with baguette slices.

Recipe Notes

Halloumi is a firm, mild cheese that can be found in many grocery stores or natural food stores.
Course: Appetizer
Cuisine: American
Keyword: Easy Appetizer Recipe, Grilled Halloumi Cheese with Fresh Cherry Salsa

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Disclaimer: This recipe is developed by me, on behalf of California Olive Ranch. California Olive Ranch compensated me for my time to develop the recipe and write this post. As always, all thoughts are my own.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I love grilling zucchini. Then, I top it with fresh parmesan and olive oil.

  2. I follow you on twitter

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  4. I tweeted about the giveaway!

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  6. This looks amazing Erin! Trust me I already follow all of your social media! Duh, who would not!

  7. This looks amazing, Erin! Yum!

  8. I love grilling fruit–peaches and pineapple work well. I also grill corn, but the fruit is my fav.

  9. I love grilling vegetables, especially portobello mushrooms, zucchini, and bell peppers.

  10. I like you on Facebook

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  12. A good old fashioned hamburger is my favorite thing off the grill! However, I had grilled crab cakes last night and those are a close second!

  13. Oh and I follow you on Twitter (@GFperspective)

  14. Grilled Cheese – not the sandwich, just the cheese – is one of my favorite foods of all times. But grilled fruits (like peaches and pineapple) and veggies are a close second!

    (BTW I already follow you on twitter – I am @norabakes)

  15. Peaches, I’m crazy about peaches lately, especially grilled!

    This is a great summertime dinner idea. Love the cherry salsa. So unique.

  16. I have discovered the joys of grilling pound cake lately and I have a feeling I will enjoy it just as much as this cheese. That cherry salsa looks like heaven!

  17. I love to grill anything chicken! Vegetable kebabs are another favorite. :)

  18. I love to grill a mixed of bell peppers and red onion with olive oil

  19. Let like California Oilve Ranch on facebook

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  23. Favorite ingredient to grill is probably corn on the cob. I love grilled meat, don’t get me wrong, but corn is so smoky and delicious when grilled!

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  29. Sadly, I do not have a grill, but I do love to eat grilled vegetables!

  30. Erin, I LOVE this! What a creative idea to pair haloumi and a homemade cherry salsa. Beyond brilliant, and I bet incredibly delicious yet simple to make. Great recipe!

  31. I’m totally drooling over this. The cheese looks outstanding!

  32. This looks so fabulous! That fresh cherry salsa just screams summer!!

  33. Favorites vary, but lately I’ve been all about grilling fruit – pineapples, peaches -marvelous!

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  40. I love grilling fish. Love it.

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  43. I’ve had this grilled cheese before and its amazing! Also I use this olive oil. I love its flavor. I first tasted it at a food show and was hooked.

  44. I like grilling steak.

  45. Salmon and shrimp.

  46. karen kuenster Reply

    Went to Marianos yesterday to see if they had Halloumi cheese, as I was planning our 4th of july weekend menu. They did ! Went back today with my grocery list and couldn’t find – panicked – thinking (rightly) everyone is reading Erin;s blog and they are sold out ! They had moved the cheese – but soon whatever you suggest will be sold out. Looking forward to making this. And You and Jess should have stoppped by for one of Jim’s cocktails before the Millenium concert, and your spread did look amazing !!!

  47. I love grilling corn in the summer.

  48. i love grilled halloumi with grilled peaches on a bed of arugala. SO YUM!

  49. Love the sound of the fresh cherry salsa!
    We love grilling different fruits!

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  52. I love this post! Your wit is uncanny; your photos, stunning; and your recipes, delicious. I can’t wait to grill some halloumi and make this salsa.

    You look incredibly familiar to me, and I can’t figure out why. Did you work at the ND WC in 2007-2008? Anyway, glad that I found your bog! Have a good day.

    • Hey Christine! By ND do you mean Notre Dame?? If yes, that’s where I did my undergrad, so you could certainly recognize me from there!
      Thanks so much for you kind words about my blog. So happy to have you here!

  53. I cant enter because I am Canadian but DAMN grilled cheese? this is next level deliciousness. I want to try this now :P

  54. I love to grill shrimp on a charcoal grill!

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  61. I don’t have a grill and have been dying to get one, and this might be the recipe that puts me over the edge. Zucchini is my absolute favorite on the grill!

  62. Just liked your page on Facebook.

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  66. My favorite thing to grill – other than steak – is corn on the cob.

  67. My favorite thing to grill is New York Steak

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  74. Wow this looks totally delicious. I’m going to forget the cheese platter this weekend and go for this. Yum.

  75. Pingback: Grilling in South Florida – Grilled Mahi Mahi with Mango Salsa | The Hungry Goddess

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