Halloumi Salad
This bright halloumi salad pairs warm, golden cheese with crisp cucumbers, juicy tomatoes, herbs, olives, and a lemony dressing. It feels special, but it comes together with simple prep and a quick pan-sear.
- Total time
- 26 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 6mMediterraneanSalads
Halloumi is a firm, salty cheese that holds its shape when heated. Instead of melting into a puddle, it browns in a skillet and turns crisp at the edges with a pleasantly chewy center.
This salad leans on that contrast: warm halloumi, cool vegetables, briny olives, and fresh herbs. A quick lemon dressing keeps it lively without adding extra salt, since the cheese and olives bring plenty.
Serve it as a light main dish with pita or as a side for grilled vegetables, fish, or chicken. It is best right after the halloumi is cooked, while the cheese is still warm and tender.
01What you'll need
Ingredients
14 items · 4 servings
- 8 ounces halloumi cheese, cut into 1/3-inch slices
- 3 tablespoons extra-virgin olive oil, divided
- 6 cups mixed salad greens, about 5 ounces
- 1 English cucumber, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, halved if large
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh parsley leaves, roughly chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon freshly ground black pepper
02How to make it
Step-by-step
1. Soften the onion
Place the sliced red onion in a small bowl of cold water for 10 minutes, then drain well. This quick soak takes away some of the sharp bite while keeping the onion crisp.
2. Make the dressing
In a large salad bowl, whisk together 2 tablespoons of the olive oil, lemon juice, honey, Dijon mustard, garlic, and black pepper. Whisk means to beat quickly with a fork or whisk until the dressing looks blended.
3. Prep the salad base
Add the salad greens, cucumber, tomatoes, drained onion, olives, mint, and parsley to the bowl with the dressing. Do not toss yet if the halloumi is not cooked; dressed greens can wilt if they sit too long.
4. Dry the halloumi
Pat the halloumi slices dry with paper towels. Removing surface moisture helps the cheese brown instead of steam in the pan.
5. Sear the halloumi
Heat the remaining 1 tablespoon olive oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add the halloumi in a single layer and cook for 2 to 3 minutes per side, until golden brown. Work in batches if needed so the slices are not crowded.
6. Toss the salad
Gently toss the vegetables and herbs with the dressing until everything is lightly coated. Taste a cucumber or tomato piece before adding salt; the halloumi and olives are usually salty enough.
7. Finish and serve
Arrange the warm halloumi over the salad and serve right away. If you like, squeeze a little extra lemon over the cheese just before eating.
03From our kitchen
Cook's tips
- Make-ahead: You can slice the vegetables, wash the greens, and make the dressing up to 1 day ahead. Store them separately in the refrigerator. Cook the halloumi just before serving.
- Storage: Leftover dressed salad will keep for about 1 day in an airtight container, but the greens will soften. Store leftover halloumi separately if possible and rewarm it in a dry skillet over medium heat.
- Cheese swap: If you cannot find halloumi, look for grilling cheese or bread cheese. Feta tastes good with these ingredients, but it will not sear the same way.
- Vegetable swaps: Add bell pepper, radishes, avocado, roasted zucchini, or cooked chickpeas. If adding chickpeas, rinse and drain them well first.
- Keep it less salty: Use fewer olives, choose a lower-sodium halloumi if available, and avoid adding extra salt to the dressing.
- Pan tip: Halloumi browns best in a hot pan with a little oil. If it sticks, wait a few more seconds before turning; browned cheese usually releases more easily.
Cook's note
Nutrition is estimated per serving using standard USDA-style ingredient values. Halloumi and olives vary widely in sodium by brand, so the sodium number may change depending on what you buy.
04Frequently asked
Questions & answers
Can I grill the halloumi instead of pan-searing it?
Yes. Brush the halloumi lightly with oil and grill it over medium-high heat for 1 to 2 minutes per side, until grill marks appear. Use a clean, well-oiled grate so the cheese releases easily.
Can halloumi salad be served cold?
It can, but the texture is better warm. Cold halloumi becomes firmer and squeakier. If you have leftovers, rewarm the cheese in a skillet and add it back to the salad.
Do I need to add salt to the dressing?
Usually no. Halloumi and Kalamata olives are both salty, so this recipe skips added salt. Taste at the end and add only a tiny pinch if your ingredients are mild.
What can I serve with halloumi salad?
Warm pita, flatbread, lentil soup, grilled vegetables, or a grain like farro or quinoa all work well. For a bigger meal, add chickpeas or serve the salad alongside grilled fish or chicken.
Why did my halloumi release liquid in the pan?
It may not have been dried well, or the pan may not have been hot enough. Pat the slices very dry and let the skillet heat before adding the cheese.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat29 g
- 37%
- Saturated Fat11 g
- 55%
- Cholesterol40 mg
- 13%
- Sodium1010 mg
- 44%
- Total Carbohydrate14 g
- 5%
- Dietary Fiber3 g
- 11%
- Total Sugars6 g
- Protein15 g
- 30%
- Vitamin D0.2 mcg
- 1%
- Calcium477 mg
- 37%
- Iron2.2 mg
- 12%
- Potassium543 mg
- 12%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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