Dinner

Fried Halloumi Salad Recipe

ByMariam Harutyunyan July 8, 2026July 8, 2026

Introduction

This Fried Halloumi Salad is a vibrant, fresh dish combining crispy, salty cheese with juicy citrus and crunchy pita. It’s perfect for a light lunch or a refreshing dinner packed with bright flavors and satisfying textures.

A white bowl is filled with a colorful salad, starting with a base layer of fresh green arugula leaves. On top, there are thin slices of pale fennel, soft green avocado slices, bright orange segments, and small beige chickpeas scattered around. Crispy, golden-brown grilled halloumi cheese pieces are placed evenly over the salad, adding a golden, slightly charred texture. Pieces of broken pita bread are mixed throughout, with some topped with green slices of jalapeño. Two wooden salad spoons with golden handles rest inside the bowl on the right side. The bowl sits on a white marbled surface and is accompanied by a small white bowl of red chili flakes on the upper left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. chopped fresh dill
2 tbsp. chopped fresh mint

2 tbsp. fresh lemon juice
1/4 cup plus 2 tbsp. extra-virgin olive oil, divided

Kosher salt
Freshly ground black pepper

1 small bulb fennel, fronds removed, cored, thinly sliced
1 cup canned chickpeas, drained and rinsed
1 oz. green olives (such as Castelvetrano), pitted and coarsely chopped (about 1/4 cup)

8 oz. Halloumi, cut into 1/4″ slices
1 whole-grain pita, torn into bite-size pieces
2 cups loosely packed arugula

1 medium navel orange, peeled and cut into segments
1/2 avocado, sliced
Pinch of crushed red pepper flakes

Instructions

Step 1: In a large bowl, whisk together the dill, mint, lemon juice, and 1/4 cup of olive oil. Season with kosher salt and freshly ground black pepper. Add the sliced fennel, chickpeas, and chopped olives, then toss everything to combine.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Halloumi slices and cook, turning occasionally, until charred and golden on both sides, about 4 to 6 minutes. Transfer the cheese to a paper towel-lined plate to drain.
Step 3: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the torn pita pieces and toast, turning halfway through, until golden and crisp, about 4 minutes. Transfer to the plate with the Halloumi.

Step 4: Add the arugula, orange segments, avocado slices, fried Halloumi, and toasted pita to the bowl with the fennel mixture. Toss gently to combine. Season with additional salt, pepper, and a pinch of crushed red pepper flakes to taste.

Tips & Variations

For extra crunch, add toasted pine nuts or almonds to the salad.
If you prefer, substitute halloumi with firm feta for a different texture.

Use fresh herbs like parsley or basil if dill or mint aren’t available.
Serve with a drizzle of honey for a hint of sweetness that complements the salty cheese.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. To reheat halloumi, warm briefly in a skillet over medium heat. Keep pita chips crisp by storing them in a sealed bag at room temperature; avoid refrigeration to prevent sogginess. Assemble the salad just before serving for the best texture.

How to Serve

A white shallow bowl holds a fresh salad with a base layer of green arugula and fennel slices, topped with multiple pieces of browned grilled halloumi cheese that have a golden crust. Bright orange segments and pale green avocado slices are scattered throughout, alongside chickpeas and broken pieces of pita bread. Small green jalapeño slices add a pop of color, while wooden salad spoons rest on the right side of the bowl. The whole dish sits on a white marbled surface with a small white bowl of red chili flakes and a couple of empty clear glasses nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of halloumi?

Yes, firm cheeses like grilled feta or paneer can be good substitutes, but halloumi’s distinctive texture and salty flavor make it ideal for frying and this salad.

Is it necessary to toast the pita separately?

Toasting the pita separately ensures it stays crisp and adds a pleasant crunch to the salad. You can skip this step but the texture will be softer if added directly without toasting.