Pan-Fried Halloumi Salad (Simple & Hearty)

Halloumi is a salty fresh cheese that won’t melt when it is fried or grilled. Its firm texture and full flavor make it a perfect feature for a simple halloumi salad.

This hearty salad can be served as a side dish, or stand alone as a complete meal. It is particularly perfect for potlucks, picnics, and barbecues. Feel free to serve it as a fresh and hot salad or chill it for a marinated salad.

DIY Cheese?!

I created this halloumi salad as a companion recipe to my homemade halloumi recipe. I realize cheesemaking isn’t for everyone, however, halloumi is ideal for beginners:

• It is a simple cheese that doesn’t require any complicated ingredients or tools.
• Fresh cheeses don’t need all the sanitation and cleanliness that goes into a hard cheese.
• Since it is brined, it can be aged in dark closet (versus a cave-like location for most aged cheeses).
• Perhaps the most compelling reason to make halloumi is that it is SO expensive (affiliate link). I think that’s because it’s a specialty cheese that has a limited shelf-life. Not because it is complicated or costly to produce.
• A gallon of milk makes about 1 lbs of cheese… how awesome is that?!
• While cheesemaking is an adventure… it’s also pretty darn rewarding. Besides, what else do you have to do on a rainy Saturday afternoon?

Halloumi Salad

Print Recipe

Looking for a simple and delicious way to serve halloumi? This halloumi salad is hearty enough for a meal and simple enough for a side dish. It is packed full of fiber, protein, and vegetables. Perfect for picnics, barbecues, and potlucks.

• Author: Emillie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4–6 1x
• Category: Salad
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 cup dried lentils
• 1 bay leaf
• 2 sprigs of thyme
• 1/4 cup of toasted walnuts
• 3 Tbsp of cooking oil (divided, for frying)
• 1 large head of broccoli (or two smaller ones), cut into bite-sized pieces
• 2 cloves of garlic, finely diced
• 1 block of halloumi cheese (about 250g), cubed
• 2 tomatoes, chopped into bite-sized pieces

Dressing

• 1/4 cup of extra virgin olive oil 
• 2 Tbsp cider vinegar
• 2 tsp Dijon mustard
• 1/4 tsp salt, to taste
• 1/4 tsp black pepper

Instructions

1. Boil the lentils with the bay leaf and thyme until they are just cooked (about 15 to 20 minutes). You want them to be still a bit firm. When they are done, strain and rinse with cool water to stop them from cooking.
2. Mix the salad dressing ingredients in a large bowl. Toss with the cooked lentils and allow to marinate for at least 15 minutes.
3. Prepare the rest of the ingredients while the lentils cook.
4. Heat a large frying pan over medium heat. Add the walnuts to the dry pan and toss until just toasted (about 2 minutes).
5. Remove the walnuts from the pan and set them aside. Heat 2 Tbsp of oil in the hot pan. Add the broccoli and garlic. Cover with a lid and cook until the broccoli is tender (5 to 7 minutes). Remove the broccoli from the pan and set aside.
6. Add the remaining oil and fry the halloumi until it is golden. The halloumi will release a lot of liquid, so you will need to wait until the liquid has evaporated before the halloumi starts to brown.
7. When you are ready to serve your salad, toss the lentils, broccoli, and tomatoes in the salad dressing. Adjust the salt and pepper, as needed.
8. Scatter the halloumi and walnuts over the salad and serve immediately.

Notes

• This salad is delicious as leftovers. Allow everything to marinate in the salad dressing and serve chilled.
• Feel free to replace the halloumi with crumbled feta.
• Halloumi and walnuts are often paired with honey. If you want to sweeten up your salad add 1 Tbsp of honey to the dressing.

Keywords: gluten free, one-pot meal, quick, easy, barbecue, picnic, potluck, summer, 30 minutes or less, egg free, sugar free, vegetarian