Halloumi Cheese Salad

5 from 2 votes

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!

Prep Time15

Total Time15

Course: Lunch, Side Dish

Cuisine: Mediterranean

Servings:

Calories: 211kcal

Author: Jami Powell

Equipment

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.

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