Griddled halloumi salad with cherry tomatoes, cucumber and herbs
Bright Mediterranean salad: golden-griddled halloumi, juicy tomatoes, cucumber ribbons, peppery rocket and a lemony dressing.
This is the kind of salad that feels fancy but takes no time at all: squeaky, griddled halloumi perched on a pile of peppery rocket, juicy tomatoes and crunchy cucumber, finished with a bright lemon dressing. It’s terrific for a light lunch, a simple supper or as part of a mezze spread.
The trick is a hot pan and patting the cheese dry — that gives you a crisp edge and a soft, salty middle. Keep the dressing separate until just before serving to avoid sogginess.
Ingredients
- 250 g vegetarian halloumi
- 60 ml extra virgin olive oil — total for frying and dressing
- 100 g rocket
- 300 g cherry tomatoes
- 200 g cucumber
- 1 red onion — small
- 80 g Kalamata olives — pitted
- 15 g fresh mint — leaves, roughly chopped
- 15 g flat-leaf parsley — leaves, roughly chopped
- 30 ml lemon juice
- 5 ml Dijon mustard — about 1 tsp
- 15 ml honey — or agave for vegan option
- 5 ml dried oregano
- 5 ml sea salt — adjust to taste
- 0 ml freshly ground black pepper
Instructions
Prepare the salad veg. Halve the cherry tomatoes. Peel the cucumber into ribbons with a vegetable peeler or slice thinly, then chop into bite-sized pieces if you prefer. Thinly slice the red onion and place in a small bowl of cold water for 2 minutes to soften the sharpness, then drain. Roughly chop the mint and parsley. Put the rocket in a large serving bowl and add the prepared tomatoes, cucumber and drained onion.
Make the dressing: in a small bowl whisk the extra virgin olive oil, lemon juice, Dijon mustard, honey, dried oregano, sea salt and freshly ground black pepper until emulsified. Taste and adjust seasoning.
Slice the vegetarian halloumi into 8 even slices (about 1 cm thick). Pat each slice dry with kitchen paper to remove excess moisture. Heat a frying pan over medium–high heat and add roughly 1 tbsp of the extra virgin olive oil from the measured amount. When the oil is shimmering, add the halloumi in a single layer and fry until golden-brown, 2–3 minutes per side. Turn once and transfer to kitchen paper to drain.
Dress and toss the salad: pour the dressing over the rocket, tomatoes, cucumber, onion, olives, mint and parsley and toss gently to combine. Adjust seasoning if needed.
Arrange the hot halloumi slices on top of the dressed salad and serve straight away so the cheese remains crisp at the edges.
Tips
- Pat the halloumi dry with kitchen paper before frying — excess moisture prevents a proper crust.
- Soak sliced red onion for 2 minutes in cold water to tame the sharpness if you prefer milder onion.
- Make the dressing ahead and keep it chilled; whisk again before tossing. Assemble salad just before serving.
- If you must reheat leftover halloumi, warm it gently under a hot grill for 1–2 minutes each side so it crisps up again.
- Use a wide frying pan and don't crowd the halloumi — crowded cheese steams rather than fries.
Substitutions
vegetarian halloumi → feta, crumbled and added cold
Noticeably differentrocket → baby spinach or mixed salad leaves (100 g)
Stays closeKalamata olives → pitted green olives (80 g)
Stays closehoney → agave syrup, same quantity (15 ml)
Stays close
Nutrition
Per serving · estimated
- 400
- Calories
- 15 g
- Protein
- 13 g
- Carbs
- 32 g
- Fat
- 3 g
- Fibre
- 5 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I bake the halloumi instead of frying?
Yes — grill for 6–8 minutes at 220°C (fan-assisted) turning once until golden. Frying gives a quicker, crisper edge but the grill works well.
My halloumi is very salty. How can I reduce saltiness?
Rinse briefly and pat dry before slicing, or serve with extra cucumber and herbs to balance the salt. Use smaller halloumi portions per person.
Can I make this ahead for a picnic?
Make the dressing and chop veg ahead, but keep halloumi separate and grill or fry it just before serving to retain its texture.
How long will leftovers keep?
Keep components chilled in separate containers and eat within 2 days. Halloumi reheated briefly under a hot grill will regain some crispness.
Community Photos
No photos yet
Be the first to share your creation!
Rate this recipe
More like this
Smoked salmon, lemon zest and petit pois risotto
Wild garlic pesto pasta with peas, lemon and toasted walnuts
