If you’ve never had pan-fried halloumi, get ready to be hooked on this Fried Halloumi Salad. This crispy, salty cheese takes salad to the next level, especially when paired with fresh herbs and a tangy vinaigrette!
Ingredients
Make sure to use fresh, quality ingredients for the best flavors — it makes all the difference!
Vinaigrette:
- Extra Virgin Olive Oil – This is the heart of the vinaigrette and gives the halloumi that golden crust.
- Fresh Mint – This herb adds a burst of cool, herbal freshness that lightens up the entire dish.
- Fresh Dill – Dill brings a bright, tangy punch and pairs perfectly with the citrus in the dressing.
- Flat Parsley – Earthy and slightly peppery, parsley helps round out the flavors in the vinaigrette.
- Red Wine Vinegar – This vinegar adds just the right amount of tanginess to tie the vinaigrette together.
- Lemon Zest – Concentrated citrus flavor from the zest adds a pop of brightness that wakes up all the other flavors. For even more lemon flavor, add a splash of lemon juice to the salad dressing, too.
For the salad:
- Baby Spinach or Arugula – Tender, peppery greens are the perfect base for the toppings to shine. Or, use spinach for the same color but a milder flavor.
- Canned Chickpeas – Creamy and versatile, chickpeas add a super-satisfying texture and extra protein to the salad. Rinse them well and pat dry.
- Crispy Fried Chickpeas – Crunchy and nutty, these are a game-changer in this salad.
- Black Olives – Thin slices of briny olives add a little salty flavor.
- Roasted Red Peppers – Sweet and smoky, these add depth and a pop of color to the dish.
- Pomegranate Seeds – These juicy little gems bring bursts of tart sweetness to the salad.
- Olives – For more briny flavor add kalamata olives or capers.
- Halloumi Cheese – This salty, firm cheese can be made from sheep’s milk, cow’s milk, or goat’s milk. It develops a crispy golden crust when seared, while also staying irresistibly creamy inside.
Mix It Up!
This salad is incredibly adaptable, so you can mix it up based on your taste buds or what’s in your fridge. It’s also a great way to use up extra veggies or other ingredients, so feel free to get creative!
- Feta Cheese – If you can’t find halloumi, crumbled feta makes a great alternative with a tangier kick. Just sprinkle it on at room temperature.
- Crunchiness – Impart a little nutty flavor and crunchy texture with sesame seeds or pine nuts.
- Grilled Vegetables – Add smoky grilled zucchini, eggplant, or bell peppers to bulk up the salad.
- Aromatics – Sprinkle in some diced red onion or minced garlic cloves for even more flavor.
- Oranges – Swap the pomegranate seeds for orange segments.
- Walnuts – Toss in toasted walnuts or almonds for extra crunch and nuttiness.
- Fresh Basil – Replace or mix with the mint for a slightly different herbal flavor.
- Saltiness – For more salty flavor, sprinkle a little bit of sea salt into the salad dressing.
- Greens – Swap out the spinach or arugula for your favorite mixed greens or baby kale.
- Farro – Add cooked farro to the salad for a hearty, grain-based version.
- Heat – Bring a little warmth to the salad with fresh ground black pepper or a sprinkle of crushed red pepper flakes.
- Tomatoes – Fresh, juicy cherry tomatoes or grape tomatoes bring more color and a touch of sweetness to the salad.
How to Make Fried Halloumi Salad
This fried halloumi salad is as easy to make as it is impressive.
1. Whisk the vinaigrette. Combine the ingredients for the vinaigrette in a small bowl and whisk together.
2. Assemble the salad base. Place your salad ingredients, except for the halloumi, on plates or assemble in one large bowl.
3. Fry the halloumi. Drizzle olive oil into a preheated skillet or grill pan and add the rectangular pieces of halloumi in a single layer. Cook until golden brown and crisp on both sides. Flip to evenly cook the slices and avoid burning. Remove to a plate lined with paper towels.
4. Bring it all together. Top the salad with the warm cheese, drizzle generously with the vinaigrette, and serve immediately.
Make It a Meal!
This salad is a superstar on its own as a main course, but it can be part of a meal, too. Pair it with warm pita bread or a simple hummus dip for more Mediterranean flair. You can also serve this delicious salad as a side dish alongside chicken dishes, lamb, or a light white fish like tilapia or cod for a complete dinner.
If you’re entertaining, think mezze platters — this salad fits right in with tabbouleh, stuffed grape leaves, and baba ghanoush. Or keep it casual with roasted sweet potato fries or a cozy bowl of lentil soup for an easy weeknight dinner.
Storage and Freezing
While this salad is best enjoyed fresh, you can save leftovers with a few tweaks to keep all the flavors and textures intact.
Make Ahead
Prep the vinaigrette and chop the greens and toppings ahead of time. Store separately in an airtight container to keep them fresh, and fry the halloumi just before serving.
How to Store
Store any leftover salad and halloumi in separate airtight containers. The salad will stay fresh for up to two days but reheat the halloumi briefly in a pan to crisp it up again.
Can I Freeze Halloumi Salad?
Freezing isn’t recommended since the halloumi and fresh greens may lose their texture after thawing.
Common Questions About Fried Halloumi Salad
While halloumi is ideal for frying, paneer or grilling cheese can work well too.
Halloumi is best served hot, right after frying. Overcooking can make it tough, so keep an eye on it while it sears.
Yes, halloumi is naturally gluten-free, and this recipe avoids gluten unless you add bread or grains.
More Easy and Flavorful Salads
If you’re looking for more salads that are so full of flavor they’re bound to knock your socks off, these recipes should check all the boxes!
Fried Halloumi Salad
Ingredients
Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh mint , chopped
- 2 tablespoons fresh dill , chopped
- 2 tablespoons flat parsley , chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon zest
Salad:
- 4 cups baby spinach or arugula
- ½ cup canned chickpeas , drained and rinsed, pat dry
- ½ cup crispy fried chickpeas
- 2 tablespoons black olives , thinly sliced
- 2 tablespoons roasted red peppers , chopped
- 2 tablespoons pomegranate seeds
- 2-3 tablespoons extra virgin olive oil
- 8 ounces halloumi , cut into ¼ inch slices
Instructions
Vinaigrette:
- In a small bowl, whisk together the olive oil, mint, dill, parsley red wine vinegar and lemon zest. Set side but whisk one more time before drizzling over the salad.
Salad:
- Evenly divide the chosen greens, canned chickpeas, crispy chickpeas, black olives, roasted red pepper and pomegranate seeds onto 2 or 4 plates, depending on how many servings you are making. Set side or place in the fridge, if not serving immediately.
- Heat a large skillet over medium-high heat. When hot, add the olive oil and 4-5 slices of halloumi, depending on the size of the pan. Sear for a total of 4-5 minutes, turning from side to side every minute to achieve a golden-brown crust. Remove to a paper towel lined plate and continue with the remaining pieces.
- Divide the slices among the prepared salads, drizzle with the vinaigrette and serve while cheese is warm.
Nutrition
