Halloumi Salad
This is the plate I make when I want a salad that feels like a meal and I do not want to cook for long. Mixed greens, cucumber, tomato, and olives get a lemon-olive oil dressing. Halloumi sears in a dry pan until the faces spot brown, then goes on the salad while it is still hot. That contrast is the whole point. Cold cheese on a cold salad is a different dish.
Halloumi needs a hot pan and almost no oil. It has its own salt, so the dressing stays light. Pat it dry or it steams instead of browning. Do not move it for the first minute. The crust sticks, then releases. Lemon on the side, the way it sits in the photo, so each person can squeeze their own. A dressed lemon wedge that has been tossed in the bowl goes dull.
It feeds two as a meal and four as a side. Sear the cheese last, after the salad is on the plates. It firms up as it cools, and the soft warm bite is what people notice.
Why you'll love it
- Ready in 15 minutes.
- Hot halloumi on a cold salad.
- Looks like the photo: seared slabs, tomato, cucumber, olives, lemon.
- No heavy dressing.
Anti-Inflammatory & Mediterranean Recipes
Halloumi Salad
- Prep10 min
- Cook5 min
- Total15 min
- Servings2 servings
- Calories460 kcal
Ingredients
- Salad
- Dressing
- Cheese
Instructions
- Stir the dressing: olive oil, lemon juice, oregano, and pepper.
- Toss the greens, tomatoes, cucumber, and olives with the dressing. Divide between two plates. Set a lemon wedge on the side.
- Pat the halloumi dry. Heat a nonstick skillet over medium-high and add 1 tsp oil.
- Sear the slices 1 to 2 minutes a side, until deep gold. Do not move them early.
- Lay the hot halloumi on the salads and serve right away.
Notes & Tips
- Dry cheese browns. Wet slices steam and stay pale.
- Hot pan, short sear. Halloumi toughens if it sits too long.
- Dress the greens, not the lemon wedge.
- Cheese last. A warm slab on a cold salad is the plate.
- Nutrition: Per serving (half the salad and half the cheese). Estimate.
- Nutrition: Net carbohydrates: 8g
- Nutrition: WW estimate: 12 points on the current plan (halloumi, olives, and oil carry the points)
- Fridge: the salad keeps 1 day, undressed. Sear the halloumi fresh. Reheated halloumi will not get the same crust.
- Do not freeze it.
- Nutrition is an estimate from halloumi, greens, tomato, cucumber, olives, and olive oil. Halloumi is salty, so taste before you add any salt.
Variations & serving ideas
- No halloumi: pan-sear a thick slice of feta in a little oil. It will be softer and saltier.
- No olives: capers, 1 tsp, give a similar salty note.
- Higher protein: add a handful of chickpeas under the cheese.
- Dairy-free is not this plate. Grilled tofu with the same sear is the stand-in.
- No oregano: use a pinch of dried mint in the dressing.
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 460 kcal |
| Total fat | 36 g |
| Sodium | 1100 mg |
| Total carbohydrate | 10 g |
| Fibre | 2 g |
| Protein | 24 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Halloumi Salad?
About 15 minutes in total: 10 minutes of prep and 5 minutes of cooking.
What ingredients do I need for Halloumi Salad?
The key ingredients include halloumi, cherry tomatoes, cucumber, lemon, oregano and lemon juice. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: the salad keeps 1 day, undressed.
How many servings does this recipe make?
It makes 2 servings.
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