Seared halloumi cheese over Mediterranean greens
Grilled Halloumi Salad
Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Servings
2
2 large salads
Difficulty
Easy
Cost
Moderate
$$
Grilled Halloumi Salad
Seared halloumi cheese over Mediterranean greens
★4.6(20)
Golden-seared halloumi cheese served over a bed of peppery arugula with roasted tomatoes, olives, and a honey-lemon dressing. A satisfying vegetarian main-course salad.
10m
Prep Time
6m
Cook Time
16m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Halloumi is the cheese that loves high heat—it sears to a golden crust without melting, making it the star of this Mediterranean salad. The salty, squeaky cheese pairs perfectly with sweet-tart dressing.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Mediterranean cooking celebrates the connection between good food and good living. Grilled Halloumi Salad embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
- 8 oz halloumi cheese, sliced 1/2-inch thick
- 4 cups arugula
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives
- 2 tbsp honey and 2 tbsp lemon juice (dressing)
- 2 tbsp olive oil
Instructions
- 1
Pat halloumi dry with paper towels. Heat a dry skillet or grill pan over high heat.
- 2
Sear halloumi 2-3 minutes per side until deep golden brown. Remove immediately.
- 3
Toss arugula, tomatoes, and olives with olive oil, lemon juice, and honey dressing.
- 4
Arrange salad on plates and top with warm halloumi slices.
- 5
Drizzle with extra honey, a squeeze of lemon, and fresh mint leaves.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Substitutions
HalloumiPaneer
Similar high-melting-point cheese that sears well
ArugulaMixed greens or spinach
Less peppery but equally good base
Tips & Storage
Pro Tips
Pat the halloumi very dry for the best golden sear.
Serve immediately—halloumi gets rubbery as it cools.
Dry your greens thoroughly — water on the leaves dilutes the dressing and makes everything soggy.
Dress your salad just before serving. Pre-dressed salads wilt quickly, especially delicate greens.
Storage
Best eaten immediately. Dress salad without halloumi for next-day leftovers.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We love adding a handful of toasted seeds on top right before serving. It adds a nutty crunch that ties everything together.
Nutrition Facts
Per serving (45mg) · 2 servings
Calories350
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates26g
Fat14g
Fiber680mg
Sugar2g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is halloumi?
- A semi-hard Cypriot cheese made from goat and sheep milk with a very high melting point.
- Can I grill it outdoors?
- Yes, grill directly on grates over high heat. It won't melt through.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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