Fried Halloumi Salad with Fennel, Orange, and Pita Recipe
This vibrant Fried Halloumi Salad combines the salty, squeaky texture of charred halloumi cheese with fresh herbs, crisp fennel, sweet orange segments, creamy avocado, and crunchy toasted pita. Tossed with a bright lemon-herb dressing and enriched with chickpeas and green olives, this salad offers a perfect balance of savory, tangy, and fresh flavors that’s ideal for a light lunch or a satisfying side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Herb Dressing and Salad Base
- 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, to taste
- Freshly ground black pepper, to taste
- 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)
Main Ingredients
- 8 oz Halloumi cheese, cut into 1/4-inch 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
- Prepare the dressing and combine base ingredients: In a large bowl, whisk together chopped dill, mint, fresh lemon juice, and 1/4 cup of the olive oil. Season with kosher salt and freshly ground black pepper to taste. Add the thinly sliced fennel, drained chickpeas, and chopped green olives to the bowl, then toss everything thoroughly to combine all the flavors.
- Fry the Halloumi: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Halloumi slices and cook them for 4 to 6 minutes, turning occasionally, until they develop a charred, golden crust on both sides. Once done, transfer the Halloumi to a large plate lined with paper towels to absorb excess oil.
- Toast the pita: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the torn pita pieces and toast them, stirring or turning halfway through, until they become golden and crisp, approximately 4 minutes. Transfer the toasted pita to the plate with the Halloumi.
- Assemble and toss the salad: To the bowl with the fennel mixture, add the arugula, orange segments, sliced avocado, fried Halloumi, and toasted pita pieces. Toss gently to evenly distribute all ingredients. Finally, season with additional kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes to your preference.
Notes
- Use fresh Halloumi cheese for the best frying results; the texture is key to the salad’s appeal.
- If you prefer a milder flavor, you can reduce or omit the crushed red pepper flakes.
- Serve this salad immediately after assembling to preserve the crispness of the pita and freshness of the greens.
- For a gluten-free version, substitute the pita with gluten-free crackers or omit altogether.
- The fennel adds a nice crunch and slight licorice flavor that complements the creamy avocado and salty cheese.
Keywords: Fried Halloumi Salad, Mediterranean Salad, Halloumi Cheese Recipe, Healthy Salad, Vegetarian Salad, Orange and Fennel Salad, Pita Salad, Chickpea Salad
