This easy halloumi salad is a great low carb vegetarian meal! I love the cold, crunchy vegetables mixed with the crispy halloumi!
After Alex and I got hooked on these easy halloumi sandwiches, I wanted to make a slightly healthier option to our dinner rotation. I’m obsessed with this salty, hearty cheese and it’s perfect on top of a bed of vegetables! This salad is big enough to serve as a main dish for two people or a side dish for four!
What is halloumi cheese?
Halloumi originated in Cyprus, in the middle east. It is traditionally made with goat and sheep’s milk, but a lot of the halloumi you’ll find in the United States is made with cow’s milk. Try to grab authentic halloumi if you can find it!
What does halloumi cheese taste like?
Halloumi has a “squeakiness” that you’ll only understand if you’ve eaten a cheese curd. (If you’re unfamiliar with the “squeakiness” of cheese then you’re clearly not from the midwest.) It’s very salty, like feta but the texture is very firm and not crumbly. And like feta, Halloumi cheese doesn’t really melt, but when heated in a pan or a grill, it gets a gorgeous, crispy brown crust.
Tips for the perfect halloumi salad
- When “grilling” halloumi on the stove, I find it easiest to do it in a non-stick pan. The halloumi will get a crispy brown crust without the need for a lot of oil.
- The halloumi is best served hot, but if you have leftovers, you can keep the salad and halloumi stored separately in the refrigerator. Simply reheat in a pan before serving.
- This homemade dressing is simple and light. Feel free to substitute a storebought dressing, if you prefer.
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This easy halloumi salad is a great low carb vegetarian meal! I love the cold, crunchy vegetables mixed with the crispy halloumi!
Ingredients
- 2 tablespoons olive oil, plus 1 teaspoon divided
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon za’atar seasoning
- 1/4 teaspoon salt
- 2 cloves garlic, minced or grated
- 6 oz halloumi cheese, sliced into 1/2 inch slices
- 1 heart romaine lettuce (about 3 cups chopped)
- 1/2 cucumber, seeds removed, diced
- 1/2 small red onion, thinly sliced
- 1 red or orange bell pepper, seeded and diced
Instructions
- Whisk two tablespoons of olive oi with the vinegar, lemon juice, za’atar, salt, and garlic in a small bowl.
- In a non-stick skillet over medium heat, swirl the remaining teaspoon of olive oil.
- Add the cheese in a single layer and cook until browned, about 1-2 minutes on each side.
- Toss the romaine, cucumber, onion, and bell pepper in a large bowl.
- Drizzle with dressing and toss until coated. Top with cheese and serve immediately.
Notes
This salad could serve two people as a main dish or four people as a side dish. The nutrition information below is for 1/4 of the salad.
Keywords: easy halloumi salad
If you have friends or family members that are skeptical of vegetarian food, I highly recommend introducing them to halloumi. This cheese is so hearty and satisfying, and it makes an excellent substitute for meat!
I also really like this simple salad dressing. I’ve eaten this salad as a side dish without the halloumi, and it’s still delicious!
If you have leftover cheese, give these easy halloumi sandwiches a try!
Have you ever tried halloumi cheese?
Katherine
What a delicious looking salad! I adore halloumi and must make it more often. Will try this soon!
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Jas @ All that's Jas
I love squeaky cheese and can’t wait to try this yummy salad. Thanks for sharing the recipe!
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Mary Bostow
I’m literally drooling over this salad. It has so many of my very favorite foods in it. I will definitely be trying to make this!! 🙂
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Pam Greer
I love your grilled cheese sandwich, but I love this salad even more!! Healthy and delicious!
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Tisha
Love an easy low carb salad! So light for a hot summer day!
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Rachel Shimon
Hi there,
I tried this at home yesterday and this turned out to so delicious.
This changed my perception of not having salads normally.
Thank you for this delicious recipe. I would like to see some more recipe related to salads and will share with others. keep sharing 🙂
Liz
Yay! I’m so glad to hear that, Rachel!