Grilled Cheese Like No Other

If you love grilled cheese sandwiches you are going to love this—cheese grilled on the BBQ! All the melty, gooeyness of the sandwich can be achieved by simply grilling a slab of cheese on your BBQ. Crispy on the outside and soft on the inside, it’s a delicious and versatile ingredient for summer salads, snacks and appetizers. If you’re worried about making a mess of your BBQ, don’t be—just be sure to use a cheese suitable for grilling.

Grilling Cheese

The best grilling cheeses are the ones that will hold their shape but melt nicely on the inside. They melt, but slowly, because they have a higher melting point than most cheeses. Here are five cheeses that make perfect grilling cheeses:

  1. Halloumi (or Halloom)
  2. Queso Fresco
  3. Paneer
  4. Feta
  5. Provolone

How to Grill Cheese on the BBQ

  1. Cut cheese into slabs about ¼ – ½ inch thick, or cut cheese into large cubes and put on a skewer.
  2. Oil the grill and preheat BBQ to medium.
  3. Brush slabs of cheese with oil (or use an oil-based marinade). Herbs and spices can be added to suit your personal taste.
  4. Grill for 1½ – 3½ minutes per side until golden brown on the outside and soft on the inside.
  5. Remove from the grill and serve immediately.

Grilled Halloumi Salad

When your kitchen is as hot as a sauna the last thing you want to do is turn on the oven. That’s when you can look to the BBQ. I love to grill fruit, vegetables and cheese (but leave the steaks to my husband). This recipe, Grilled Halloumi, Heirloom Cherry Tomatoes and Peach Salad, was very appealing to me and put my grilling skills to the test. I grilled the cheese, tomatoes and peaches for this recipe as well as some French bread that we enjoyed with the salad. It was delicious, different and easy.** The flavour of the Halloumi paired nicely with the sweetness of the peaches. It was a filling meal and there was enough left for lunch the next day. You could easily modify this recipe—change the cheese, the fruit or the dressing—to have a brand new salad to enjoy.

Give it a try!

Grilling cheese on the BBQ is easy to do and you can use it for summer salads, snacks or appetizers. What is your favourite grilling cheese? **The sodium level in the original recipe was high, therefore I reduce the sodium by rinsing the Halloumi before marinating it, excluding the olives and eliminating the added salt.

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Written by a Registered Dietitian. 

Grilled Halloumi Salad
Prep Time
15 minutes
Cook Time
5 minutes
4 servings


8 1/2 oz (250 g) Canadian Halloumi (Halloom), sliced into 4 pieces, about 1/4-in (0.5 cm) thick
3 tbsp (45 ml) lemon juice, divided
1/4 cup (60 ml) olive oil, divided
2 cloves garlic, minced
1 1/2 tsp (7 ml) dried oregano, divided
1/4 tsp (1 ml) pepper
6 cups (1.5 L) baby arugula, or mixed baby greens
2 unpeeled peaches, cut into wedges
1 cup (250 ml) cherry tomatoes


  1. Oil grill well and preheat the barbecue to medium.
  2. Place sliced cheese in a shallow dish just large enough to hold it. In a small bowl, whisk together 2 tbsp (30 mL) lemon juice, 1 tbsp (15 mL) oil, garlic and 1 tsp (5 mL) oregano. Spoon over Halloumi; turn to coat.


  1. Whisk remaining lemon juice with remaining oregano and oil; add pepper and set aside.


  1. In a large bowl, toss greens with peaches and olives.
  2. Skewer tomatoes for easier grilling.
  3. Place Halloumi and tomatoes on grill. Barbecue Halloumi about 2 min per side and tomatoes 2 to 4 min in total, or just until grill marks appear. Grill peach halves for 3-4 minutes per side.
  4. Toss salad with dressing. Divide among plates.
  5. Top each salad with grilled Halloumi and tomatoes.


Read more by: Colinda
Colinda is a registered dietitian and nutrition educator with Dairy Farmers of Canada. She likes cooking best when it’s quick and easy, which fits with her philosophy that nutritious food doesn’t have to be complicated. Colinda enjoys preparing food for her family but also appreciates it when her husband does the cooking!

Alberta Milk, as a member of Dairy Farmers of Canada (DFC), supports, collaborates and relies on the four Alberta-based DFC registered dietitians to deliver and develop nutrition resources, programs and communications to promote health and wellness. As registered dietitians we are credible, balanced and science-based. We belong to the College of Dietitians of Alberta and follow their Standards of Practice and Code of Ethics. Our job is to translate the complex science of nutrition into practical advice for the general population. It is our view that milk and milk products are an important part of a healthy, balanced diet based on the four food groups, which is supported by health organizations such as Health Canada and Dietitians of Canada.

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