11 Delicious Simple Salad With Halloumi Recipes

Now, who doesn’t love the irresistible squeak of perfectly grilled halloumi? Whether you’re after a quick lunch, a light dinner, or a standout side, these 11 simple salad recipes featuring halloumi are about to become your go-to. Packed with fresh flavors and easy to whip up, they’re perfect for busy weeknights or leisurely weekends. Let’s dive into these delicious dishes that promise to delight your taste buds!

Grilled Halloumi and Watermelon Salad

Just when the summer heat beckons for something refreshing yet satisfying, this Grilled Halloumi and Watermelon Salad emerges as a perfect harmony of flavors and textures. Juicy, sweet watermelon meets the salty, creamy halloumi, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 lb halloumi cheese, sliced into 1/2-inch thick pieces
• 4 cups seedless watermelon, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lime juice
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh basil leaves, roughly chopped
• 1/2 tsp finely ground black pepper
• 1/4 tsp flaky sea salt

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the halloumi slices lightly with olive oil to ensure a golden, crispy exterior.
3. Place the halloumi on the grill and cook for 2-3 minutes per side, or until distinct grill marks appear and the cheese is slightly softened but still holds its shape.
4. While the halloumi grills, gently toss the watermelon cubes with the remaining olive oil, lime juice, mint, basil, black pepper, and sea salt in a large mixing bowl.
5. Once the halloumi is grilled, let it rest for a minute before cutting into bite-sized pieces to add to the watermelon mixture.
6. Fold the halloumi into the salad gently to maintain the integrity of both the cheese and watermelon pieces.

Lusciously contrasting the cool, crisp watermelon with the warm, salty halloumi, this salad is a testament to summer’s bounty. Serve it immediately to enjoy the full spectrum of textures, or pair it with a chilled rosé for an elevated alfresco dining experience.

Halloumi and Avocado Salad with Lime Dressing

This summer, transform your dining table into a vibrant feast with a dish that marries the creamy richness of avocado with the salty crispness of halloumi, all brought together by a zesty lime dressing. Perfect for those warm evenings when only something fresh and satisfying will do.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 2 ripe avocados, peeled and diced into 1-inch cubes
• 1/4 cup fresh lime juice (about 2 limes)
• 1/3 cup rich extra virgin olive oil
• 1 tsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 cups mixed baby greens
• 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

1. Heat a non-stick skillet over medium-high heat. Once hot, add the halloumi slices and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.
2. In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, honey, finely ground black pepper, and sea salt until well combined.
3. In a large serving bowl, gently toss the mixed baby greens and diced avocados with half of the lime dressing.
4. Arrange the cooked halloumi slices on top of the salad. Drizzle the remaining dressing over the halloumi.
5. Garnish with roughly chopped fresh cilantro leaves before serving.

Velvety avocado chunks and crispy halloumi create a delightful contrast, while the lime dressing adds a bright, tangy note that ties everything together. Serve this salad as a standalone lunch or pair it with grilled seafood for a more substantial meal.

Warm Halloumi Salad with Roasted Vegetables

Yearning for a dish that marries the simplicity of fresh produce with the indulgent texture of cheese? This Warm Halloumi Salad with Roasted Vegetables is a symphony of flavors and textures, perfect for those who appreciate the finer details in their meals.

Ingredients

• 1 block of halloumi cheese, sliced into 1/2-inch thick pieces
• 2 cups of mixed bell peppers, diced into 1-inch pieces
• 1 large zucchini, sliced into 1/2-inch rounds
• 1 cup of cherry tomatoes, halved
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of balsamic glaze
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. Toss the diced bell peppers and zucchini rounds with 1 tbsp of olive oil, sea salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet and roast for 20 minutes, or until they’re tender and slightly caramelized.
4. While the vegetables roast, heat the remaining olive oil in a non-stick pan over medium heat. Add the halloumi slices and cook for 2 minutes on each side, or until golden brown.
5. Combine the roasted vegetables, cherry tomatoes, and halloumi in a large serving bowl. Drizzle with balsamic glaze and gently toss to combine.
6. Tip: For an extra flavor boost, let the salad sit for 5 minutes before serving to allow the flavors to meld.
7. Tip: Ensure your pan is hot before adding the halloumi to achieve that perfect sear without sticking.
8. Tip: Cutting the vegetables uniformly ensures even roasting and a more visually appealing dish.

A harmonious blend of crispy, golden halloumi and sweet, roasted vegetables makes this salad a standout. Serve it atop a bed of arugula for an added peppery note or alongside crusty bread to soak up the balsamic glaze.

Halloumi, Beetroot and Quinoa Salad

This vibrant Halloumi, Beetroot, and Quinoa Salad is a symphony of textures and flavors, perfect for a light yet satisfying meal. The combination of crispy halloumi, earthy beetroot, and fluffy quinoa creates a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 medium beetroots, peeled and diced into 1/2-inch cubes
• 8 oz halloumi cheese, sliced into 1/4-inch thick pieces
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 cups fresh baby spinach leaves
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pine nuts

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced beetroots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the beetroots roast, cook the quinoa according to package instructions. Fluff with a fork and let it cool slightly.
3. Heat the remaining 1 tbsp olive oil in a non-stick pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, until golden brown and crispy. Remove from heat and set aside.
4. In a large bowl, combine the cooked quinoa, roasted beetroots, baby spinach, and balsamic vinegar. Toss gently to mix.
5. Top the salad with the crispy halloumi, crumbled feta, and toasted pine nuts. Serve immediately.

Salad offers a delightful contrast between the creamy feta, crunchy pine nuts, and the hearty quinoa. For an extra touch of elegance, drizzle with a bit more balsamic vinegar just before serving.

Simple Halloumi and Spinach Salad

This season calls for dishes that are both refreshing and satisfying, and our Simple Halloumi and Spinach Salad is just that. Tender baby spinach leaves paired with golden, pan-seared halloumi create a delightful contrast in textures, while a light lemon dressing brings everything together with a bright, zesty finish.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 4 cups baby spinach leaves, washed and thoroughly dried
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp honey
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the halloumi slices to the skillet, ensuring they are not overlapping. Cook for 2-3 minutes on each side, or until golden brown and slightly crispy.
3. While the halloumi cooks, whisk together the remaining olive oil, lemon juice, honey, black pepper, and sea salt in a small bowl to create the dressing.
4. Place the baby spinach in a large salad bowl. Drizzle the dressing over the spinach and toss gently to coat.
5. Once the halloumi is cooked, remove it from the skillet and let it rest for 1 minute to cool slightly.
6. Arrange the warm halloumi slices on top of the dressed spinach. Serve immediately.

Combining the warm, salty halloumi with the cool, crisp spinach and tangy dressing creates a symphony of flavors and textures. Consider adding a sprinkle of toasted pine nuts or a handful of cherry tomatoes for an extra layer of flavor and color.

Halloumi and Chickpea Salad with Tahini Dressing

Just when you thought salads couldn’t get any more satisfying, this Halloumi and Chickpea Salad with Tahini Dressing comes along to prove otherwise. Juxtaposing the crisp freshness of vegetables with the rich, salty depth of halloumi, it’s a dish that sings with contrast and harmony.

Ingredients

• 1 cup cooked chickpeas, plump and tender
• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 2 cups mixed greens, vibrant and crisp
• 1/4 cup tahini, smooth and nutty
• 2 tbsp lemon juice, freshly squeezed and bright
• 1 tbsp honey, golden and sweet
• 1 garlic clove, minced to a fine paste
• 3 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat a non-stick skillet over medium heat until a drop of water sizzles upon contact.
2. Add the halloumi slices to the skillet, cooking for 2-3 minutes on each side until golden brown and slightly crispy. Tip: Avoid moving the cheese too soon to ensure a perfect sear.
3. In a small bowl, whisk together tahini, lemon juice, honey, minced garlic, olive oil, sea salt, and black pepper until smooth and emulsified. Tip: If the dressing is too thick, gradually add warm water, one tablespoon at a time, until desired consistency is achieved.
4. In a large mixing bowl, toss the mixed greens and chickpeas with half of the tahini dressing until evenly coated.
5. Arrange the dressed greens and chickpeas on a serving platter, topping with the seared halloumi slices. Drizzle the remaining dressing over the top. Tip: For an extra touch of elegance, garnish with a sprinkle of za’atar or sumac before serving.

Yielded is a salad where each bite offers a delightful crunch from the greens, a creamy richness from the chickpeas, and a salty, squeaky joy from the halloumi. The tahini dressing ties it all together with its velvety texture and a balance of tangy, sweet, and savory notes. Perfect for a light yet fulfilling meal, consider serving it alongside grilled flatbreads for scooping up every last morsel.

Halloumi and Pear Salad with Walnuts

This Halloumi and Pear Salad with Walnuts is a symphony of textures and flavors, perfect for those who appreciate the finer things in life. The salty, squeaky halloumi pairs beautifully with the sweet, juicy pears, while the walnuts add a delightful crunch.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 2 ripe but firm pears, cored and thinly sliced
• 1/2 cup walnuts, lightly toasted
• 2 tbsp rich extra virgin olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1/2 tsp finely ground black pepper
• 4 cups mixed baby greens, washed and dried

Instructions

1. Heat a non-stick skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, or until golden brown and slightly crispy. Remove from heat and set aside.
2. In a small bowl, whisk together the olive oil, honey, balsamic vinegar, and black pepper until well combined.
3. In a large salad bowl, toss the mixed baby greens with half of the dressing until lightly coated.
4. Arrange the dressed greens on a serving platter. Top with the cooked halloumi, sliced pears, and toasted walnuts.
5. Drizzle the remaining dressing over the salad just before serving.

Velvety pears and crispy halloumi create a contrast that’s as pleasing to the palate as it is to the eye. Serve this salad as a starter or a light main, perhaps with a glass of chilled white wine to complement its flavors.

Halloumi and Cucumber Salad with Mint Yogurt Dressing

Unveiling a dish that marries the crisp freshness of cucumber with the savory depth of halloumi, this salad is a testament to the beauty of simple, quality ingredients. Drizzled with a mint yogurt dressing, it’s a refreshing escape from the ordinary, perfect for those warm summer evenings.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 1 large English cucumber, thinly sliced
• 1/2 cup plain Greek yogurt, creamy and tangy
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp honey, pure and golden
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat a non-stick skillet over medium heat. Once hot, add the halloumi slices and cook for 2-3 minutes on each side, or until golden brown and slightly crispy. Tip: Avoid moving the cheese too soon to ensure a perfect sear.
2. While the halloumi cooks, in a small bowl, whisk together the Greek yogurt, chopped mint, lemon juice, olive oil, honey, sea salt, and black pepper until smooth. Tip: For a smoother dressing, let it sit for 10 minutes to allow the flavors to meld.
3. Arrange the thinly sliced cucumber on a serving platter. Once the halloumi is cooked, place it atop the cucumber slices.
4. Drizzle the mint yogurt dressing over the halloumi and cucumber. Tip: For an extra touch of elegance, garnish with whole mint leaves before serving.

Every bite of this salad offers a delightful contrast between the warm, salty halloumi and the cool, crisp cucumber, all brought together by the creamy, herbaceous dressing. Serve it as a light lunch or as a standout side at your next barbecue.

Halloumi and Tomato Salad with Basil

Heirloom tomatoes and golden halloumi come together in this vibrant salad, offering a symphony of textures and flavors that celebrate the simplicity of summer ingredients. A drizzle of rich extra virgin olive oil and a sprinkle of fresh basil elevate this dish to a refreshing yet satisfying meal.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 2 large heirloom tomatoes, cut into 1-inch wedges
• 1/4 cup rich extra virgin olive oil
• 1/4 cup fresh basil leaves, torn
• 1 tbsp balsamic glaze
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat a non-stick skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add the halloumi slices to the skillet, cooking for 2-3 minutes on each side or until golden brown grill marks appear. Tip: Avoid moving the cheese too soon to ensure a perfect sear.
3. Remove the halloumi from the skillet and let it rest on a paper towel-lined plate to absorb any excess oil.
4. In a large mixing bowl, gently toss the heirloom tomato wedges with the extra virgin olive oil, sea salt, and black pepper until evenly coated.
5. Arrange the tomatoes on a serving platter, topping them with the grilled halloumi slices. Tip: Layer the ingredients to create visual appeal.
6. Drizzle the balsamic glaze over the salad and sprinkle with torn basil leaves. Tip: Add the basil just before serving to maintain its vibrant color and aroma.

At first bite, the creamy, slightly salty halloumi contrasts beautifully with the juicy sweetness of the tomatoes, while the basil adds a fresh, aromatic finish. Serve this salad alongside crusty bread to soak up the flavorful olive oil and balsamic glaze for an unforgettable summer dining experience.

Halloumi and Lentil Salad with Lemon Vinaigrette

This vibrant Halloumi and Lentil Salad with Lemon Vinaigrette is a testament to the beauty of simple ingredients coming together to create a dish that’s both nourishing and indulgent. The crisp, salty halloumi pairs perfectly with the earthy lentils, all brought to life with a bright, zesty lemon vinaigrette.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 2 tbsp rich extra virgin olive oil, divided
• 1/4 cup freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups baby arugula, lightly packed
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and let cool slightly.
2. While the lentils cook, heat 1 tbsp of olive oil in a large non-stick skillet over medium-high heat. Add the halloumi slices and cook for 2-3 minutes per side, until golden brown and crispy. Remove from heat and set aside.
3. In a small bowl, whisk together the remaining 1 tbsp of olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until well combined.
4. In a large mixing bowl, combine the cooked lentils, arugula, red onion, and parsley. Drizzle with the lemon vinaigrette and toss gently to coat.
5. Divide the salad among plates and top with the crispy halloumi slices. Serve immediately.

Perfect for a light lunch or a side dish, this salad offers a delightful contrast of textures—from the creamy lentils to the crispy halloumi—and a burst of fresh, tangy flavors. For an extra touch of elegance, garnish with a sprinkle of sumac or a few edible flowers.

Halloumi and Roasted Pepper Salad with Olives

Kaleidoscopic in color and bursting with Mediterranean flavors, this Halloumi and Roasted Pepper Salad with Olives is a vibrant dish that marries the salty tang of halloumi with the sweetness of roasted peppers and the briny depth of olives.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 2 large red bell peppers, halved and seeded
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cups mixed baby greens, washed and dried

Instructions

1. Preheat your oven to 400°F. Place the red bell pepper halves on a baking sheet, skin side up, and roast for 25 minutes until the skins are blistered and charred.
2. While the peppers roast, heat 1 tbsp of olive oil in a non-stick skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side until golden brown. Tip: Avoid moving the cheese too much to ensure a perfect crust forms.
3. Remove the peppers from the oven and let them cool slightly before peeling off the skins and slicing into thin strips.
4. In a large bowl, whisk together the remaining olive oil, lemon juice, black pepper, and sea salt to create the dressing.
5. Add the roasted pepper strips, halloumi slices, Kalamata olives, and mixed baby greens to the bowl. Gently toss to coat everything evenly with the dressing. Tip: Tossing the salad with your hands can help distribute the dressing more evenly without bruising the greens.
6. Serve immediately to enjoy the contrast of warm halloumi with the cool, crisp greens. Tip: For an extra touch of elegance, garnish with a sprinkle of za’atar or sumac before serving.

Juxtaposing the creamy, salty halloumi with the sweet, smoky peppers and the sharp bite of the olives, this salad offers a delightful play of textures and flavors. Perfect as a standalone lunch or as a sophisticated side, it’s a dish that’s as pleasing to the palate as it is to the eye.

Conclusion

Whether you’re a halloumi enthusiast or just looking for fresh salad ideas, these 11 recipes offer something for everyone. Easy to make and packed with flavor, they’re perfect for any meal. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!