Mediterranean Halloumi Salad Recipe (With Dressing)
Tired of boring salads? This Mediterranean Halloumi salad is anything but boring! It’s unique, so delicious, and easy to make!
What does Halloumi cheese taste like? It’s a mild cheese that’s a bit salty with a slightly nutty flavor.
Halloumi cheese is yummy when it’s warm and melty; it’s not so great cold. That, and its high melting point make it perfect for grilling! Or grill-panning (vs. outdoor grilling), which is what we do in this grilled Halloumi salad recipe.
Mediterranean Halloumi Salad Ingredients
Everything you need for this Halloumi cheese salad is easily obtained. Below are some tips for selecting the best ingredients and making substitutions if needed.
Halloumi Cheese
Halloumi is a semi-hard cheese made from a mixture of goat and sheep’s milk (sometimes cow’s milk is added too). Contrary to popular belief because of its prevalence in Greek cuisine, Halloumi is not a Greek cheese, it hails from Cyprus.
Luckily, because of Halloumi’s popularity in Mediterranean cuisine, you don’t have to travel all the way to Cyprus to make this salad. I’ve found Halloumi cheese at the grocery store, my local Mediterranean market, and you can also purchase it online.
Halloumi Salad Dressing
The simple homemade Mediterranean dressing in this recipe is perfect for this salad. But if you’re really in a rush, feel free to ditch it and use a pre-made bottled salad dressing.
If you are making the dressing from scratch, I always prefer fresh-squeezed lemon juice and a high-quality extra virgin olive oil.
Arugula
I love the taste of peppery arugula, and it pairs well with the salty cheese. If you’re not a fan, any lettuce or fresh greens will work.
Tomatoes
I use a mix of different color cherry tomatoes because the spectrum of hues really makes the salad beautiful. But grape tomatoes, pear tomatoes, or really any larger chopped tomato can be substituted. Although I prefer fresh veggies on this salad, you could even try sun-dried tomatoes!
Cucumbers
Fresh crunchy cucumbers are a must. Persian cucumbers (a type of mini cucumber) are my favorite for this salad. If you use larger cucumbers, just slice them into half-moons instead of full rounds.
Olives
I’m addicted to the tangy flavor of briny olives like Kalamatas. So, for me, regular black olives don’t cut it. But I get it, Kalamatas are not for everyone, so choose what you like.
Mediterranean Halloumi Salad Recipe
Serves 4
Ingredients
2½ tablespoons fresh lemon juice
1 teaspoon minced garlic
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
¼ cup extra virgin olive oil
3 cups arugula
½ cup cucumbers, sliced
1½ cups cherry tomatoes cut in half
¼ cup red onion, sliced thin
12 Kalamata olives sliced in half
8.8 ounces Halloumi cheese
(a standard package size)
Olive oil cooking spray as needed
Instructions
1. In a small bowl, whisk lemon juice, garlic, salt, pepper, and dried oregano. Slowly whisk in olive oil into an emulsion. Don’t worry if you have any floating bits of garlic. Set salad dressing aside.
2. Cover the bottom of your serving platter, a large plate, or a large bowl with the arugula.
3. Cover the arugula with a single layer of cucumber. Add a layer of tomatoes, then onions, then olives.
4. Pour the dressing evenly over the salad.
5. To sear Halloumi, heat a grill pan or frying pan on medium-high heat. Pat the Halloumi dry with a paper towel. Cut it in half so that you have four pieces. Spray one side of each piece of cheese, and place it on the pan sprayed side down.
6. Cook cheese approximately 2 minutes until you have a nice golden-brown color on the bottom and the cheese releases easily from the pan.
7. Spray the top of the cheese and flip each piece to the other side.
8. When the second side of the cheese is browned and melty, place the cheese on a plate. When all pieces are ready, place them on top of the salad and serve immediately.
Serving Mediterranean Halloumi Salad
The most important part of serving this salad is to serve it while the cheese is hot. That’s why I get the salad and dressing prepared fist. If the cheese cools, pop it in the microwave for about 15 seconds before placing it atop your salad.
The Halloumi
Because it helps the cheese retain its meltiness, I usually leave the Halloumi in four large pieces. But if you are serving more than four people, you can cut slices of Halloumi, or make small chunks.
Serve With . . .
This fresh salad can be served as an appetizer, main course, or side dish. Sometimes I go rogue and serve it with a few Italian, Mediterranean, and/or Greek appetizers for a meal.
Some of the best recipes to serve with Halloumi salad are:
Squash Blossom Pizza
Greek Meat Pie
Watermelon-Feta Bites
Frittata di Pasta
Frittata di Zucchine
Zucchini Flower Fritters
Greek Meatloaf
Additions and Garnishes
I think this Halloumi Mediterranean salad is so pretty and terrific as it is. If you want to change it up a bit, stick with Mediterranean flavors. Fresh herbs like chopped fresh mint, lemon zest, lemon slices, green onions, pomegranate seeds, or pine nuts can all be sprinkled on top.
For extra crunch, try raw bell peppers or golden crunchy croutons. For more protein, add chickpeas, lamb, or chicken.
More Salad Recipes I Think You’ll Love
Burrata Panzanella Salad
Cilantro-Lime Corn Salad
Bulgur Wheat Salad
