Dinner

Halloumi Salad Recipe

ByClara Bennett September 11, 2026September 11, 2026

Introduction

This vibrant Halloumi Salad is a fresh and satisfying dish perfect for warm days or light meals. Grilled halloumi adds a deliciously salty, slightly smoky flavor that pairs beautifully with crisp cucumbers, juicy tomatoes, and fresh mint.

The dish features a white bowl filled with fresh mixed greens as the base layer, with bright green spinach leaves and dark leafy greens. On top, there are thick, golden-brown grilled cheese slices with crispy textures. Sliced red cherry tomatoes, round cucumber slices, and thin rings of purple-red onion are layered around the cheese, adding vivid red, green, and purple colors. Some light brown pine nuts are scattered across the top, along with a few small fresh green spinach leaves for garnish. The bowl is placed on a white marbled surface, with a bowl of pine nuts and a glass of orange juice visible around it. 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 until hot.
Step 2: Brush halloumi slices with 1 tablespoon 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 remaining 1 tablespoon olive oil with lemon juice, salt, and freshly ground black pepper to make the dressing.
Step 5: Drizzle the dressing over the salad ingredients and toss gently to combine.
Step 6: Arrange the grilled halloumi slices on top of the salad and sprinkle with toasted pine nuts. Serve immediately for best flavor and texture.

Tips & Variations

For added crunch, substitute pine nuts with toasted almonds or walnuts.
Try adding a handful of cooked quinoa or couscous for a heartier salad.
If you don’t have a grill pan, lightly fry the halloumi in a non-stick skillet.
Fresh herbs like basil or parsley can be used alongside or instead of mint for different flavor profiles.

Storage

Store leftover salad (without halloumi) in an airtight container in the refrigerator for up to 2 days. Keep grilled halloumi separate, wrapped in foil, and reheat gently in a pan before adding to the salad. Dressing is best added just before serving to keep greens fresh.

How to Serve

A white bowl filled with a layered salad starting with a bed of fresh green spinach leaves, topped with slices of bright red tomato, light purple thin onion rings, and green cucumber slices. On top of the salad are three pieces of grilled cheese with a golden brown crust and a soft white inside, garnished with pine nuts and a few spinach leaves. Off to the side, there is a small white bowl filled with light brown pine nuts, and a glass jar containing yellow olive oil with a silver spoon inside. The whole setup is placed on a white marbled texture surface with some green 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 other cheeses instead of halloumi?

Halloumi’s firm texture and high melting point make it ideal for grilling. If unavailable, try grilling paneer or firm mozzarella, but the flavor and texture will differ.

How can I make this salad vegan?

To make this salad vegan, omit the halloumi and replace it with grilled tofu or tempeh, seasoned and cooked similarly for a satisfying protein option.