Crispy Halloumi Salad Recipe
This halloumi salad is a hearty one-bowl meal featuring crispy seared or grilled halloumi cheese, fresh greens, caramelized summer squash (or any vegetables you like), nutty quinoa, candied maple pecans, and a creamy green tahini dressing. The contrast of flavors and textures is sublime, making this one of my favorite salads of all time.
Crispy Halloumi Magic
If you haven't tried searing halloumi before, it's a game changer. The cheese cooks in a hot skillet until it turns caramelized and crispy on the outside, and warm and tender on the inside. It's irresistible on its own but is especially delicious in this Mediterranean-inspired salad. It's a hearty, nourishing dinner, and you can adapt it with whatever vegetables are in season. Explore more salads from From Scratch Fast.
Nicki's Tip: If you love this recipe, try my grilled panzanella salad next (another one of my favorite salads!). If you're looking for more one bowl meal inspiration, check out my cookbook Build a Bowl.
What is Halloumi?
Halloumi is a semi-hard, unripened cheese originally from Cyprus. Traditionally made from sheep’s and goat’s milk, it’s now often blended with cow’s milk. What makes halloumi unique is its high melting point, which allows it to be fried or grilled without losing its shape. It has a firm, springy texture and a salty flavor similar to feta, but with its own addictive chew.
Ingredients You’ll Need
- Halloumi cheese: The star ingredient, seared or grilled until golden brown.
- Quinoa: Gives this salad substance. Swap with couscous or brown rice if you prefer.
- Summer squash or zucchini: Pan-fried until tender and caramelized. Feel free to swap in other vegetables, such as winter squash, eggplant or asparagus!
- Baby arugula: Adds a peppery freshness. Spinach, kale, or mixed greens are easy substitutes.
- Green Tahini Dressing: A creamy, herby drizzle that ties everything together. If you prefer, you can use a simple Tahini Sauce or a lemon vinaigrette (like the one in this Green Salad) instead.
- Fresh mint leaves: Brightens the salad. Basil is a good alternative.
- Pomegranate seeds: For sweet-tart pops of flavor. Dried cranberries or chopped dates can work as a swap.
- Maple pecans or toasted nuts: Adds sweet crunch and balance. Walnuts, pistachios, or almonds are all delicious.
How to Make This Halloumi Salad
Step 1: Cook the quinoa & Make the dressing. Simmer quinoa with water and a pinch of salt until fluffy, then let it steam covered for 5–10 minutes. Cool before using.
Step 2: Cook the summer squash. Sauté sliced squash in olive oil, seasoning with Italian herbs, until browned on both sides. Set aside.
Step 3: First, pat the cheese dry with a paper towel.
Step 4: Pan-fry the halloumi. Sear planks in a hot skillet with olive oil until golden on both sides. Drain briefly on paper towels, then cut into cubes. For a grilled halloumi option, cook slices directly on a hot grill until grill marks form.
Step 4: Assemble the salad. Toss quinoa and arugula with green tahini dressing.
Step 5: Layer in the squash and halloumi, drizzle with more dressing, and finish with mint leaves, pomegranate seeds, and nuts.
How to grill halloumi:
If you prefer, you can grill the halloumi instead of pan-frying it.
- To grill halloumi, preheat a grill (or grill pan) to medium-high heat.
- Clean the grates and oil them well.
- Place the halloumi slices on the grill and let cook until grill marks form on the bottom, about 1-3 minutes.
- Using a thin spatula, loosen the cheese from the grill, flip it over and continue cooking until grill marks form on the other side, about 1-3 minutes longer.
Halloumi Tips and Troubleshooting
- Pat it dry: Removes moisture so the cheese crisps instead of steaming.
- Use high heat: Halloumi needs a hot skillet or grill to caramelize quickly.
- Avoid rubbery cheese: Don’t overcook. Remove from heat once golden brown.
- Balance the salt: Pair halloumi with sweet or fresh elements like mint leaves or pomegranate seeds.
- Eat it warm: Halloumi is best served straight from the pan, as it loses its crispness over time.
Recipe FAQs
The quinoa and dressing can be made days in advance, but cook the halloumi just before serving so it stays crisp.
Yes. Cook at 400°F until golden, flipping halfway. The texture will be slightly different than pan-frying but still delicious.
Tahini-based dressings work beautifully, but citrus-forward options like honey dressing or lemon vinaigrette also balance the saltiness.
You can, but it’s much more enjoyable warm. Cold halloumi loses its signature chewy-crispy bite.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
P.S. More Flavorful Salads to Try:
If you love the bold flavors and hearty textures in this halloumi salad, here are more recipes to keep your salad game exciting:
I’d love to know how you enjoy this halloumi salad. Did you pan-fry or grill the cheese? Try it with a lemon vinaigrette or stick with the green tahini dressing? Share your version in the comments and rate the recipe so others can find it too!
Watch the video!
Stay connected
Subscribe
Get exclusive new weekly recipes (all gluten-free, but you'd never know it), along with tips for finding more intention, ease, and joy in the kitchen in my Mind, Body, Spirit, FOOD newsletter!
Get the recipe!
Crispy Halloumi Salad Recipe
Equipment
- 12-inch non-stick or cast iron skillet
Ingredients
Quinoa
- ½ cup quinoa
- 1 cup water
- Salt
Summer squash & halloumi
- 4 tablespoons extra virgin olive oil, divided
- 1 medium summer squash or zucchini, cut crosswise into ¼-inch-thick rounds
- Salt and freshly ground black pepper
- 1 teaspoon dried Italian seasoning
- 8 ounces halloumi cheese, cut lengthwise into ½-inch-thick planks
For serving
- 2 cups baby arugula
- Green Tahini Dressing (recipe link in header)
- ¼ cup coarsely chopped fresh mint
- ¼ cup chopped Maple Pecans (recipe link in header), or toasted nuts, such as walnuts, pistachios or almonds
- 2 tablespoons pomegranate arils (or dried cranberries)
Instructions
Cook the quinoa
- In a small pot with a lid, combine the quinoa and water, and add a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa has absorbed the water, about 15 minutes. Remove the pot from the heat and let it sit, covered, for 5-10 minutes to steam. Let cool. Do Ahead: The cooked quinoa can be refrigerated for up to 5 days or frozen for up to 3 months.
Cook the summer squash and halloumi
- Heat 2 tablespoons of the olive oil in a large non-stick skillet over medium-high heat. Arrange the squash slices in the pan in a single layer (you can do this in batches if needed). Season with salt and pepper, and sprinkle with half of the Italian seasoning. Cook until lightly browned on the bottom, about 2-3 minutes. Flip the slices over and sprinkle with the rest of the Italian seasoning. Cook until lightly browned on the other side, about 1-2 minutes longer. Transfer to a plate and wipe out the skillet.
- Pat the halloumi slices dry with paper towels. Heat the remaining 2 tablespoons of oil in the skillet over high heat. Arrange the halloumi in the skillet. Cook until browned on the bottom, about 1-2 minutes. Flip and cook until lightly browned on the other side, 30-60 seconds longer. Transfer to paper towels to drain briefly. Cut the halloumi into ½-inch cubes.
Assemble the salad
- Place the quinoa and arugula in a large salad bowl (or into individual serving bowls) and toss with some of the Green Tahini Dressing. Top the salad with the squash slices and halloumi, and drizzle with a bit more dressing. Garnish with fresh mint, maple pecans and pomegranate arils.
Notes
- You’ll need a large non-stick skillet (or well-seasoned cast iron skillet) to pan fry the halloumi and squash.
- It’s important to pat the halloumi dry before searing—this will help it caramelize in the hot skillet (and prevent it from sticking).
- A thin fish spatula makes it easy to flip the halloumi.
- You'll need to make this Green Tahini Dressing before beginning the salad. If you prefer, you can dress the salad with a classic Tahini Sauce or a lemon vinaigrette (like the one in this Green Salad) instead.
- Cooked quinoa gives this salad heft and texture. You can use 2 cups of leftover cooked quinoa or any other grains you like (or you can omit the quinoa altogether).
- For an extra boost of protein, feel free to add cooked chicken or chickpeas to this salad.
- Pair the salad with these No-Yeast Gluten Free Flatbreads for scooping!
- Find a ton of other vibrant one-bowl meals in my book, Build-a-Bowl.
