Grilled Asparagus & Halloumi with Tomato Basil Vinaigrette

May is cooperating rather well, and we are eating our way into spring with Asparagus. We threw a crisp bunch on a hot grill this week, along with cherry tomatoes and local halloumi cheese, and drizzled the chunky spears with a fresh and summer inspired tomato and basil vinaigrette. To a lovely weekend of eating!

Yield: Serves 4 as a side


  • 1 pound asparagus, tough, woody stems removed
  • 1/2 pint cherry tomatoes
  • 1/2 pound halloumi cheese, cut into thin slices
  • 1 teaspoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup Tomato Basil Vinaigrette


  1. Preheat grill on high for 10 minutes. Clean the grill well to minimize sticking.
  2. Toss the trimmed asparagus, cherry tomatoes and halloumi in a large bowl with oil, garlic, salt & pepper.  Make sure to coat evenly.
  3. Cook the asparagus, cherry tomatoes and halloumi on the medium-high heat grill, perpendicular to the grill grates. Cook, covered, for 3-5 minutes, turning once, but largely leaving the vegetables and cheese undisturbed in order to achieve maximum color.
  4. Remove from grill and serve hot with tomato basil vinaigrette on top or on the side.