This Halloumi Cheese Salad is the perfect balance of crispy, golden cheese and fresh, peppery greens. Seared halloumi adds a rich, savory bite, while a light dressing ties everything together. It’s quick to make, packed with flavor, and pairs effortlessly with any meal!
Pair this flavorful simple salad with Pan Seared Lamb Loin Chops or a bowl of this Greek Lemon Chicken Orzo Soup.
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Halloumi, a firm, salty cheese from Cyprus, is known for its ability to hold its shape when grilled or seared, making it perfect for warm salads. This halloumi salad recipe combines crispy, golden halloumi with fresh greens and a bright vinaigrette.
If you liked this Mediterranean inspired salad, you may also love our Horiatiki (Greek Village Salad or our Chopped Greek Salad.
Why We Love This Recipe
- Crispy, golden halloumi: The perfect contrast to the fresh greens.
- Quick and easy: Ready in just 15 minutes with minimal prep.
- Versatile flavors: Works as a side dish or a light meal on its own.
- Bright and fresh: The tangy vinaigrette balances the richness of the cheese.
Halloumi Cheese Salad Ingredients
This halloumi salad comes together with just a handful of fresh, flavorful ingredients.
- Arugula: Peppery and fresh, arugula adds a bold contrast to the rich halloumi. Serve leftover arugula on this Easy Prosciutto Flatbread Recipe.
- Halloumi cheese: Salty and firm, halloumi crisps up beautifully when seared.
- Roma tomatoes: Juicy and slightly sweet, they add freshness and balance.
- Black pepper: A simple seasoning that enhances all the flavors.
- Lemon vinaigrette or Greek vinaigrette: Both options add a bright, tangy finish to complement the savory halloumi.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Halloumi Cheese: Feta offers a creamy, tangy alternative, while grilled paneer provides a similar firm texture without the saltiness.
- Arugula Lettuce: If you prefer a milder green, baby spinach works well and still pairs beautifully with the seared cheese and vinaigrette.
- Additional Toppings: Add your favorite protein and a handful of Kalamata or Castelvetrano olives for a Mediterranean flavor that complements the salty halloumi.
- Method: Halloumi is often grilled for a slight smokiness.
How to Make a Halloumi Cheese Salad
STEP 1: Prep the Ingredients
Start by rinsing and draining the arugula, then set it aside.
Slice the Roma tomatoes into wedges or bite-sized pieces for easy eating.
STEP 2: Sear the Halloumi
Cut the halloumi cheese into cubes or slices, depending on your preference.
Heat a cast iron skillet over medium heat and add olive oil. Once hot, place the halloumi in the pan and sear for 1-2 minutes per side until golden brown and crisp. Remove from the heat and let it cool slightly.
STEP 3: Assemble the Salad
In a large bowl, combine the arugula, tomatoes, and warm seared halloumi.
Drizzle with your choice of lemon vinaigrette or Greek vinaigrette, ensuring everything is evenly coated.
STEP 4: Season and Serve
Sprinkle with freshly cracked black pepper to taste. Toss gently to combine, then serve immediately.
If desired, add an extra squeeze of lemon or a drizzle of olive oil for even more flavor.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Sear halloumi in a dry or lightly oiled pan for a golden crust.
✔️ DO Serve immediately after tossing to keep the arugula fresh and crisp.
✔️ DO Use freshly squeezed lemon juice for the best vinaigrette flavor.
❌ DON’T Overcook halloumi—it should be golden and firm, not rubbery.
Storage
For best texture, store the halloumi, arugula, and dressing separately. Keep seared halloumi in an airtight container for up to 3 days and reheat in a skillet. The dressing stays fresh in the fridge for up to a week. Toss just before serving to prevent wilting.
Recipe FAQs
Halloumi can become rubbery if overcooked or left to cool too long. To keep it crispy on the outside and soft inside, sear it over medium heat for 1-2 minutes per side and serve it warm.
A lemon vinaigrette or Greek vinaigrette works best, as the bright acidity balances the salty richness of halloumi. Honey mustard or balsamic glaze can also add a touch of sweetness to complement the cheese.
You can prep the ingredients ahead, but halloumi is best seared fresh. If making in advance, store the cheese separately and quickly reheat it in a pan before assembling the salad.
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📖 Recipe
Halloumi Cheese Salad
Equipment
- Knife
- Cast iron skillet
Ingredients
- 5 ounces Arugula lettuce
- 2-3 medium Roma tomatoes
- 6 ounces Halloumi cheese
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon pepper (or to taste) or to taste
Dressing
- 3 tablespoons Lemon vinaigrette or Greek vinaigrette dressing
Instructions
- Rinse and drain the arugula, then set aside. Slice the Roma tomatoes into wedges or bite-sized sections. Cut the halloumi cheese into cubes or slices.
- Heat a cast iron skillet over medium heat. Add olive oil, then sear the halloumi for 1-2 minutes per side, until golden. Remove from heat.
- In a large bowl, combine the arugula, tomatoes, and seared halloumi. Drizzle with lemon vinaigrette or Greek vinaigrette, then toss gently to coat.
- Season with black pepper to taste. Serve immediately.
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Notes
- Halloumi Cheese: Feta offers a creamy, tangy alternative, while grilled paneer provides a similar firm texture without the saltiness.
- Arugula Lettuce: If you prefer a milder green, baby spinach works well and still pairs beautifully with the seared cheese and vinaigrette.
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