This pan fried halloumi salad recipe is a dynamic one-bowl meal and is hands-down one of my favorite salads. It features seared halloumi cheese and a creamy green tahini dressing that you'll want to put on everything. I’ll show you how to pan-fry halloumi (don't miss the step-by-step VIDEO below) as well as share my tips for serving this vibrant salad.
What is halloumi?
Halloumi is an unripened cheese traditionally made from goat’s and sheep’s milks, although cow’s milk is often added too. It comes from the island of Cyprus in the Mediterranean and has a delicious salty flavor similar to feta, but with a much firmer (almost squeaky) texture. Since it has a high melting point, it’s perfect for cooking.
Salad ingredients and swaps:
- Halloumi: You can find halloumi at most grocery stores these days (you’ll need 8 ounces for this salad).
- Summer squash or zucchini: Pan-fried slices of summer squash or zucchini provide a juicy contrast to the warm cheese. You can swap them out for any other roasted or grilled vegetables, such eggplant, asparagus, carrots or winter squash.
- Quinoa: Cooked quinoa gives this salad substance and makes it a hearty one-dish meal. However, you can swap it out for brown rice or other whole grains, or omit it completely.
- Baby arugula: I love the flavor of baby arugula, which gives the salad a peppery bite, but you could use spinach, mixed greens or baby kale instead.
- Fresh mint: Fresh mint brightens the salad, although it’s optional. You can use basil instead if you prefer.
- Pomegranate seeds: Pomegranate seeds (arils) give the salad a sweet-tart pop of flavor. You can swap them out for dried cranberries or chopped dates.
- Green Tahini Dressing: This creamy Green Tahini Dressing 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.
- Maple Pecans: You can top the salad with any toasted nuts you like, but these sweet-and-salty Maple Pecans take it to the next level!
- Optional add-ins: For an extra boost of protein, feel free to add cooked chicken or chickpeas to this salad.
How to make pan fried halloumi:
- Cut a block of halloumi into ½-inch planks. Using paper towels, pat the halloumi dry. This will ensure that the halloumi sears instead of steams.
- Heat olive oil in a non-stick (or cast iron skillet) over high heat. Arrange the halloumi in the pan, and let it cook until caramelized on the bottom. Flip the halloumi over and fry it on the other side until browned. Transfer the cooked halloumi to paper towels to drain briefly before serving.
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.
How to make halloumi salad:
- Cook seasoned summer squash or zucchini slices in a large non-stick skillet until browned on both sides.
- In a large bowl, combine cooked quinoa and baby arugula. Drizzle with Green Tahini Dressing and toss to coat.
- Arrange the summer squash and diced halloumi over the salad, and drizzle with more dressing. Sprinkle with chopped Maple Pecans (or any roasted nuts), fresh mint and pomegranate seeds. Devour!
Serving suggestions
Serve this hearty salad as a main course for two people or as a side dish for four-six people. It’s also a lovely addition to potlucks, barbecues and picnics. If you'd like pair it with these No-Yeast Gluten Free Flatbreads for scooping!
Recipe tips:
- 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.
FAQs
Halloumi is traditionally made from a mix of goat’s and sheep’s milk, although cow’s milk is often added as well.
Halloumi can be fried, grilled or baked.
Yes! Cooking halloumi in hot oiled pan results in a delicious seared crust and warm center. It’s best to use a non-stick or cast-iron pan, which will prevent the cheese from sticking.
Both methods are delicious, although it’s easier to fry halloumi in a pan. If you grill halloumi, be sure to clean and oil your grill grates before cooking to prevent the cheese from sticking.
There is no need to soak halloumi before frying it. Just be sure to pat it dry with paper towels so that it sears instead of steams.
Yes, you can eat it without cooking it first, although the texture will be quite firm and squeaky. You can try pairing it with fresh fruit, or grate it over pasta.
Halloumi pairs well with cooked vegetables and meats (such as lamb and chicken). Since it's a salty cheese it also pairs well with sweet flavors, such as dates, pomegranate seeds and honey.
*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!
Other one-bowl meals to try:
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Pan-Fried Halloumi Salad with Green Tahini Dressing
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.
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