Give your lunchtime a protein-rich refresh with this easy, mouthwatering salad.
Just when I start to get bored with salad over the summer, this pleasant little plate pops up. Decked out with fresh greens, juicy tomatoes and cucumbers, plus golden brown slabs of cheese, halloumi salad is one-of-a-kind. It’s the ideal dish for summertime picnics because it only takes a few minutes to toss together—yet it tastes like something you’d get at a restaurant. Chewy, crunchy, savory, and slightly tangy, this salad can satisfy multiple cravings in one.
Although at first glance it seems like a regular salad, one bite of that chewy halloumi cheese proves otherwise. Creating a beautiful balance between zest and savoriness, this lemon-dressed halloumi salad has the potential to bring a bit more excitement to lunchtime. It certainly did that for me when I was tired of bland green blends. Yet, halloumi salad also takes little effort to make, so you’re not exhausted by the end of crafting it. As someone who likes dishes that can easily be made last-minute, I’m confident that halloumi salad will continue to be something I make at picnics, potlucks, and parties of all kinds.
What makes halloumi so special?
Known and favored for its high melting point, halloumi cheese is slightly firmer than most other cheeses, making it easy to grill and pan-fry without melting all over the place. With a golden brown outside, plus a chewy and smooth inside, grilled halloumi tops off this colorful salad beautifully. It offers a lightly crisped and super savory complement to the bright blend of fresh veggies. So, not only is halloumi easy to work with, but it’s also very easy to enjoy.
How do I store leftovers?
Although halloumi salad is best enjoyed fresh, you can store the salad mix without dressing in an airtight container for up to 3 days in the fridge. This is why I like to keep my dressing and salad mix separate until serving so that it lasts for as long as possible without getting soggy. Serve leftovers cold or at room temperature.
Serving suggestions
Bursting with fresh flavors and a bit of protein, halloumi salad is the perfect vegetarian side dish to hearty mains like Vegetarian Stuffed Peppers or Italian Vegetable Soup. But if you want to keep it light, I suggest complementing your halloumi salad with Tomato Sandwiches, Avocado Grilled Cheese, or The Best Quinoa Salad You Will Ever Try. Talk about a picture-perfect picnic! That’s the vibe that this salad evokes. Complete your whole meal with a cold glass of Lemonade, and your summertime picnic is set.
Halloumi Salad
Ingredients
- 8 ounces halloumi cheese sliced into 1/4-inch slabs
- 2 tablespoons olive oil divided
- 3 small cucumbers sliced
- 1 pint cherry tomatoes halved
- 4 ounces mixed greens such as baby spinach or mesclun
- 1 small red onion thinly sliced
- 4 tablespoons fresh mint roughly chopped
- 2 tablespoons freshly squeezed lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 cup toasted pine nuts for garnish
Instructions
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Heat a grill pan over medium-high heat.
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Brush halloumi slices with 1 tablespoon olive oil and place them on the grill. Grill each side for 2 to 3 minutes until grill marks form and the cheese softens slightly.
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In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, mixed greens, red onion, and chopped mint. Whisk the remaining olive oil with lemon juice, salt, and pepper.
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Drizzle the dressing over the salad and gently toss. Top with the grilled halloumi slices and pine nuts; serve immediately.
Nutrition
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