🥗 Halloumi Salad
Halloumi salad combines warm slices of grilled halloumi, salty and squeaky with a golden crust, with crisp lettuce, juicy tomato and cucumber. It is dressed simply with olive oil and fresh lemon juice. The contrast of hot cheese and cool vegetables makes it a satisfying light lunch or starter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g halloumi, sliced 1 cm thick
- 1 head lettuce, torn
- 2 tomatoes, cut into wedges
- 1 cucumber, sliced
- 2 tbsp olive oil
- 1 lemon, juiced
- Black pepper and fresh mint
Method
- Arrange the lettuce, tomato and cucumber on two plates.
- Heat a dry non-stick pan or grill pan over high heat.
- Grill the halloumi 1–2 minutes per side until golden.
- Whisk the olive oil and lemon juice with pepper.
- Top the salad with the hot halloumi, drizzle with dressing and add mint.
How to make it lighter
- Halloumi is already salty — skip added salt in the dressing.
- Use 1 tbsp olive oil instead of 2; 1 tbsp oil ≈ 120 kcal.
- Use fewer cheese slices and pile on more vegetables.
History
Halloumi is the traditional cheese of Cyprus, and grilling it is a common way to serve it there. Salads built around grilled halloumi are popular today across Cyprus, Greece, the Levant and beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →