Dinner

Halloumi Salad Recipe

ByMariam Harutyunyan October 4, 2026October 4, 2026

Introduction

This fresh and flavorful Halloumi Salad is perfect for a light lunch or a side dish. Featuring grilled halloumi cheese, crisp vegetables, and a zesty lemon dressing, it offers a delightful combination of textures and tastes.

A white bowl holds a fresh salad with three large, golden-brown grilled cheese pieces on top. Underneath, there is a mix of dark green spinach leaves, bright red halved cherry tomatoes, thin slices of purple onion, and round pale green cucumber slices. Light tan pine nuts are sprinkled across the salad and cheese, while a few spinach leaves rest on top of the cheese. The bowl is set on a white marbled surface, with a small white bowl of pine nuts and some fresh mint leaves placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces halloumi cheese (sliced into 1/4-inch slabs)
2 tablespoons olive oil (divided)

3 small cucumbers (sliced)
1 pint cherry tomatoes (halved)

4 ounces mixed greens (such as baby spinach or mesclun)
1 small red onion (thinly sliced)

4 tablespoons fresh mint (roughly chopped)
2 tablespoons freshly squeezed lemon juice
Salt (to taste)

Freshly ground black pepper (to taste)
1/3 cup toasted pine nuts (for garnish)

Instructions

Step 1: Heat a grill pan over medium-high heat.

Step 2: Brush the halloumi slices with 1 tablespoon of olive oil. Place them on the grill and cook for 2 to 3 minutes per side until grill marks appear and the cheese softens slightly.
Step 3: In a large bowl, combine sliced cucumbers, halved cherry tomatoes, mixed greens, thinly sliced red onion, and chopped fresh mint.
Step 4: Whisk together the remaining 1 tablespoon olive oil, lemon juice, salt, and freshly ground black pepper to make the dressing.

Step 5: Drizzle the dressing over the salad and toss gently to combine.
Step 6: Arrange the grilled halloumi slices on top of the salad, sprinkle with toasted pine nuts, and serve immediately.

Tips & Variations

For extra flavor, you can add a drizzle of honey or balsamic glaze to the salad before serving.

Try substituting pine nuts with toasted walnuts or almonds for a different crunch.
If you prefer, grill the halloumi using a regular skillet or broiler instead of a grill pan.
Use fresh lemon zest in the dressing for an added citrus kick.

Storage

Store any leftover salad and grilled halloumi separately in airtight containers in the refrigerator for up to 2 days. Reheat the halloumi briefly in a pan or microwave before adding to the salad to retain its texture. The salad greens are best served fresh and may wilt if stored too long.

How to Serve

A white bowl is filled with a fresh salad that has multiple layers, starting with dark green spinach and mixed leafy greens at the base. On top are slices of red tomatoes, cucumber rounds with a pale green center, and thin rings of purple onion. The top layer features three large, golden-brown grilled cheese pieces with a slightly crispy texture and a few scattered light beige pine nuts and spinach leaves. To the side, there is a smaller white bowl filled with more pine nuts, and a clear glass jar containing a golden-yellow dressing with a spoon. The whole setup is on a white marbled surface, with a few mint leaves scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of halloumi?

Halloumi is ideal because it grills well and holds its shape, but you can try grilling other firm cheeses like paneer or queso blanco as alternatives.

How do I prevent the halloumi from sticking to the grill pan?

Make sure the grill pan is well-heated before adding the cheese and brush the halloumi slices with olive oil. This helps prevent sticking and gives nice grill marks.