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You are here: Home / Recipes / Salad

Halloumi Cheese Salad

📋 Modified: Mar 4, 2025 Published: Jul 8, 2021 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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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.

Halloumi cheese salad in a bowl with bright fresh colors.

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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.

Jump to:
  • Why We Love This Recipe
  • Halloumi Cheese Salad Ingredients
  • Substitutions & Variations
  • How to Make a Halloumi Cheese Salad
  • Expert Tips for Success
  • Storage
  • Recipe FAQs
  • More Greek Recipes You'll Love ♥️
  • 📖 Recipe
  • 💬 Share Your Thoughts

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.

A labeled photo of all ingredients needed to make a halloumi cheese salad.
  • 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

Arugula lettuce in colander being wiped dry.

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.

Halloumi seared in a skillet until golden brown.

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.

Halloumi salad assembled and ready to toss.

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.

Tossed Halloumi salad in a bowl with salad tongs.

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

How do you keep halloumi from becoming too rubbery in a salad?

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.

What dressing goes best with a halloumi salad?

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.

Can I make halloumi salad ahead of time?

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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Did You Like This Halloumi Cheese Salad Recipe?

  • Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think this simple halloumi salad recipe is amazing!

📖 Recipe

Halloumi cheese salad in a bowl with bright fresh colors.

Halloumi Cheese Salad

Jami Powell
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!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Lunch, Side Dish
Cuisine Mediterranean
Servings 4
Calories 211 kcal

Equipment

  • Salad bowl
  • Salad tongs
  • Colander
  • Oil and vinegar dispensers
  • 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

Storage For best texture, store the halloumi, arugula, and dressing separately for up to 3 days. Toss just before serving to prevent wilting.
Freeze This dish is not freezer-friendly.
Reheat Reheat halloumi in a skillet with a little oil.
Substitutions
  • 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.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.
Nutrition information is only an estimate

Nutrition

Calories: 211kcalCarbohydrates: 3gProtein: 11gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 667mgPotassium: 205mgFiber: 1gSugar: 2gVitamin A: 1099IUVitamin C: 10mgCalcium: 485mgIron: 1mg
Did you make this recipe?Tag @powell.family.cooking on Instagram

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