Skip to main content
Epicurious

Grilled Greens and Cheese on Toast

By Anna Stockwell

5.0

(8)

Dinner plate with grilled bread grilled Halloumi cheese burst cherry tomatoes and grilled greens.
Photo by Chelsea Kyle, Food Styling by Kate Buckens

Have everyone pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the bread and treat the same ingredients as a side salad to go alongside grilled meat.

Recipe information

  • Total Time

    25 minutes

  • Yield

    2 servings

Ingredients

2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
1 large or 2 small bunches Tuscan kale, stems removed
1/2 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper
6 oz. cherry tomatoes
1/2 lb. Halloumi cheese, sliced into 1/2" planks
1 lemon, halved crosswise
4 thick slices country-style bread
1 large garlic clove, peeled, halved

Special Equipment

2 (8"–12"-long) metal skewers

Preparation

  1. Step 1

    Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside.

    Step 2

    Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt.

    Step 3

    Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6–8 minutes. Transfer to a platter.

    Step 4

    Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove.

    Step 5

    Grill kale, placing it crosswise across grate so it doesn’t fall through the gaps and turning occasionally, until charred in places and softened throughout, 2–3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread.

    Step 6

    Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.

TagsToastSandwichSaladHalloumiCheeseDairyKaleLeafy GreensVegetableCherry TomatoTomatoMainSideStarterDinnerLunchBrunchNut FreeVegetarian30 Minutes or LessQuickEasyWeeknight MealsGrillingSummerEpicurious

See Related Recipes and Cooking Tips

Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.