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Vegetarian, Gluten-Free, Salad, Summer, Squash, Halloumi, Zucchini, Side
Summer squash is a great vegetable for boosting your hydration and providing anti-inflammatory properties to your diet. Try making your own pesto with fresh greens like spinach to add a nutritional punch to this traditional flavorful sauce.
Course Salads, Side Dish
Servings 4
Cuisine Mediterranean Diet


  • 2 large yellow squash cut into 1⁄4-inch slices
  • 2 large zucchini squash cut into 1/4-inch slices
  • 8 ounces Halloumi cheese sliced into 1⁄4-inch-thick slices
  • 1 tablespoon olive oil
  • kosher salt & black pepper
  • 2 tablespoons basil pesto
  • 2 tablespoons fresh basil leaves chiffonade
  • 1/4 cup chopped pistachios
  • balsamic vinegar for garnish


  • Preheat a grill pan over medium heat.
  • Brush squash and halloumi with oil and sprinkle with salt and pepper. Grill, uncovered, until squash is tender and halloumi has grill marks (2-3 minutes per side).
  • Plate cooked squash and halloumi on a serving dish and top with pesto, fresh basil, pistachios, and a splash of balsamic vinegar.
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