Halloumi salad is an easy and satisfying recipe that combines the rich, lightly salty goodness of halloumi cheese with fresh, crisp vegetables topped off with a tangy, lemon-olive oil light dressing—perfect for a refreshing and flavorful meal.
Halloumi, a semi-hard cheese known for its high melting point, develops a golden, crispy crust when grilled or pan-fried, adding a delightful contrast of textures to the salad.
Halloumi salad is refreshing and indulgent, paired with peppery greens, juicy cherry tomatoes, crunchy cucumbers, and a hint of lemon olive oil dressing. Whether served as a light main course or a hearty side, it’s a perfect balance of flavors—salty, tangy, and slightly sweet.
This Mediterranean-inspired dish is not only delicious but also easy to customize with nuts, or grains for added depth and nutrition.
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For more salad options try my arugula avocado salad, radish green salad, arabic salad, or tahini salad. For more filling salads try vegan freekeh salad, or maftoul salad. For traditional salads try fattoush and tabbouleh.
What is Halloumi Cheese?
Halloumi is a semi-hard, brine cheese traditionally made from sheep’s and goat’s milk, though some versions also include cow’s milk. Originating from Cyprus, it has a firm texture and a high melting point, making it ideal for grilling or frying without melting into a gooey mess.
Halloumi has a salty, slightly tangy flavor with a rich, chewy texture. When cooked, it develops a golden, crispy crust on the outside while remaining soft inside, enhancing its taste and appeal. It's commonly used in Mediterranean and Middle Eastern dishes, often paired with fresh salads, grilled vegetables, or even served on its own.
Equipment
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- Grill Pan - For grilling halloumi cheese (you can use regular pan)
- Cutting Board - This is for chopping fresh vegetables.
- Knife - For cutting all the vegetables.
- Large Bowl - For mixing and serving all salad ingredients.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Halloumi - Halloumi, a semi-hard cheese known for its high melting point, develops a golden, crispy crust when grilled or pan-fried, adding a delightful contrast of textures to the salad.
- Arugula - Arugula adds a peppery, slightly nutty flavor to this salad, and combines well with the cherry tomato and cucumbers.
- Persian Cucumbers - Persian cucumbers are used with this salad, they're seedless, extra crisp, and have a mild sweet flavor.
- Cherry Tomatoes - They're sweet and juicy, and they pair well with this salad, but you can use any other type of tomato.
- Red Onions - I like to use red onions in this recipe.
- Fresh Lemon Juice - Fresh lemon juice is highly recommended to use for dressing.
- Extra Virgin Olive oil - Good quality extra virgin olive oil makes a big difference in the taste.
- Sea Salt - I like to use sea salt.
Instructions
Step 1 | Heat a grill pan over medium-high heat and brush with a teaspoon of olive oil. Place sliced halloumi cheese on the pan.
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Step 2 | Let halloumi cheese cook on each side for 2 to 3 minutes or until grill lines turns golden brown and the cheese is soft and melting.
Step 3 | Slice cucumbers and onions, halve tomatoes.
Step 4 | Place sliced cucumbers, halved tomatoes, onions and greens in a large bowl.
Step 5 | In a small bowl, whisk together olive oil, lemon juice, and salt, until emulsified.
Step 6 | Drizzle dressing across the salad and toss well. Then add grilled halloumi cheese to the salad.
Why You'll Love This Recipe
- Light Yet Satisfying – Packed with protein from the halloumi cheese and healthy fats from olive oil, this salad keeps you full without feeling heavy.
- Fresh & Flavorful – The peppery arugula, juicy cherry tomatoes, and zesty lemon-olive oil dressing create a bright, refreshing taste in every bite.
- Quick & Easy – Ready in under 15 minutes, making it perfect for busy days when you need a healthy meal fast.
- Customizable – Easily swap ingredients to fit your taste—add nuts for extra crunch, or quinoa for extra heartiness.
- Perfect for Any Occasion – Whether it’s a light lunch, a wholesome dinner, or a side dish for entertaining, this salad is always a hit!
Variations and Substitutions
- Swap leafy greens – Instead of arugula or mixed greens, try baby spinach, kale, romaine, or butter lettuce for a different texture and flavor.
- Add grains – Incorporate quinoa, farro, bulgur, or couscous for a more filling salad.
- Try pickled elements – Pickled onions or radishes bring tanginess that balances the saltiness of halloumi.
- Crunch factor – Toasted almonds, walnuts, pine nuts, or sunflower seeds add texture and depth.
- Make it a sandwich - You can use grilled haloumi cheese in a toast or serve with pita bread.
Storage and Pro Tips
- While the crispy edges and gooey center of freshly grilled halloumi can't be fully restored after refrigeration, you can still store leftover cooked halloumi in an airtight container in the fridge for up to three days. For the best texture, reheat it by lightly pan-frying rather than microwaving, which can make the cheese rubbery.
- If arugula and spinach are not pre-washed, cut the stems and wash well before using.
- You can chop the vegetables the day before and place them in an airtight container. Pour the dressing before serving.
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Another way to prepare the salad dressing is by placing all the dressing ingredients in a mason jar mixing well and then pouring over the salad.
Frequently Asked Questions?
No, halloumi cheese is delicious eaten raw. However, to elevate its taste, it’s best when grilled or pan-fried, as this enhances its texture and brings out its salty, savory flavor.
Halloumi can become rubbery if overcooked. To keep it tender, cook it on medium-high heat for just a few minutes per side until golden brown.
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More Delicious Salads
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Halloumi Salad
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Lunch/Light Dinner
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Halloumi salad is a vibrant and satisfying dish that combines the rich, lightly salty goodness of halloumi cheese with fresh, crisp vegetables and a tangy, light dressing—perfect for a refreshing and flavorful meal.
Ingredients
- 8 ounces halloumi cheese, sliced into ¼ inch slabs
- 2 tablespoons olive oil, divided
- 3 small Persian cucumbers, sliced into coins
- 1 pint cherry tomatoes, halved
- 2 cups baby spinach (pre-washed)
- 2 cups arugula (pre-washed)
- 2 ounces of sliced onions
- A juice of freshly squeezed lemon
- ½ teaspoon sea salt (adjust to taste)
Instructions
-
Heat a grill pan over medium-high heat and brush with a teaspoon of olive oil.
- Place the halloumi on the grill pan and cook on each side for 2 to 3 minutes or until grill lines turns golden brown and the cheese is soft and melting.
- Place sliced cucumbers, halved tomatoes, onions and greens together in large bowl.
- Mix the remaining olive oil, lemon juice, and sea salt together.
- Drizzle dressing across the salad and toss well.
- Add grilled halloumi to the salad and serve immediately.
Notes
- While the crispy edges and gooey center of freshly grilled halloumi can't be fully restored after refrigeration, you can still store leftover cooked halloumi in an airtight container in the fridge for up to three days. For the best texture, reheat it by lightly pan-frying rather than microwaving, which can make the cheese rubbery.
- If arugula and spinach are not pre-washed, cut the stems and wash well before using.
- You can chop the vegetables the day before and place them in an airtight container. Pour the dressing before serving.
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Another way to prepare the salad dressing is by placing all the dressing ingredients in a mason jar mixing well and then pouring over the salad.
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