1. Does halloumi need to be cooked?

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.

2. How do I keep halloumi from becoming too rubbery?

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.

Halloumi Salad

Name: Halloumi Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
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)

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 1/4 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
1/2 teaspoon sea salt (adjust to taste)

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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.