Let’s talk about salad. Not the limp, sad kind you push around on the plate while waiting for the “real” food. No — this one’s built differently. A proper halloumi salad doesn’t whisper “healthy,” it announces flavor first. Texture second. Heat. Crunch. Brightness. Something you actually crave.
Halloumi brings all the attitude. Salty and squeaky straight from the package, then transformed in a pan into golden slabs of hot satisfaction. You don’t need croutons. The cheese is crunchy.
It’s fast. Not fussy. And most of all, it makes you want to eat salad more often.
Active Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
- 200g halloumi; cut into thick, confident slices
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved — no need to overthink it
- 1/2 cucumber, thinly sliced
- A messy handful of mixed greens — go with your gut
- 1/4 red onion, sliced like you mean it
- Juice of half a lemon
- Salt and black pepper
- Optional but lovely: a scattering of pomegranate seeds or toasted pine nuts
Instructions
Preparation
First things first — prep your veg. Rinse the greens. Slice everything with no fear. Tomatoes, cucumber, onion — get them all into a big bowl. Keep it casual.
Now, grab that halloumi. Pat it dry. Really dry. The drier, the better. If it’s wet, it steams. You want that crisp edge.
Cooking
Heat up a pan — nonstick makes life easier — and drizzle in the olive oil. Medium heat, not blasting. Slide in the halloumi and let it sit. No poking. No fussing.
After a couple of minutes, check the underside. If it’s golden, flip it once. Cook the other side until it looks just as good. Then pull it off the heat.
Serving
Time to build.
Toss the greens and veggies with lemon juice. Season with salt and pepper. Keep it fresh, not soggy. Lay the warm, crispy halloumi slices over the top like the crown jewels they are.
Then maybe:
- Add a drizzle of really good olive oil
- Scatter something sweet or crunchy — seeds, nuts, fruit
- Sprinkle fresh herbs if you’ve got ‘em — mint or basil works magic
This is one of those halloumi salad recipes that doesn't need a backup act. It’s the whole show.
Nutritional Value Per One Serving
Nutrition Facts
- Calories: 350
- Total Fat: 26g
- Saturated Fat: 12g
- Cholesterol: 45mg
- Sodium: 780mg
- Total Carbohydrates: 9g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 18g
Tips and Variations
This salad’s flexible. A few small swaps can change the vibe completely:
- Greens: Try spinach, butter lettuce, or grilled romaine
- Sweet elements: Roasted grapes, grilled peaches, or a dash of honey
- Bulk it up: Add quinoa, couscous, or canned chickpeas
That’s the thing about halloumi recipes — once you know the cheese game, you can take it anywhere.
Conclusion
You might think you’ve had a good salad before. But when warm cheese hits cold veg, something clicks. It’s not a trend. It’s not trying too hard. It just works.
This isn’t about pretending to like salad. It’s about making one that tastes better than what you thought you wanted. And yes — it’s still called haloumi salad, even if you eat it standing over the stove with your fork straight out of the pan.
For more delightful recipes, check out our collection of salads.