This bright and vibrant halloumi salad is packed with colour, texture and Mediterranean flavours.
Crispy grilled halloumi, mixed green leaves, fresh pomegranate and mint come together in a dish that works beautifully as a main meal salad or as part of a mezze spread.
Halloumi Salad
This grilled halloumi salad not only looks impressive, tastes wonderful, and is so easy to make.
The key to a successful salad is to combine and layer different flavours and textures.
Here we have crispy honey glazed halloumi, fresh mixed leaves, crunchy cucumber, juicy fresh pomegranate seeds, and fresh mint.
The saltiness of the halloumi and tart sweetness from the pomegranate are a delicious paring, with the mint adding a bright top note.
See Also
- Green Italian salad topped with antipasti
- A more substantial Greek style orzo salad
- All my hints and tips for how to make a salad
- Ring the salad changes with one of my salad dressing recipes
This salad works well for a relaxed quick lunch, a casual supper, or serve as part of a mezze spread to feed a crowd.
Make it more substantial by adding cous cous, quinoa or roasted vegetables.
I prefer the halloumi to be served warm, but if you want prep ahead you can cook the halloumi in advance and serve cold, or quickly rewarm it.
Why make this halloumi salad
- Easy but oh so impressive – perfect to serve to guests as an impressive starter
- Massive variety of flavours, textures and colour
- Adaptable – use the ingredients you have – this salad need never be the same twice
- Packed with flavours, and a range of different vegetables and herbs!
Halloumi salad ingredients
- Halloumi – a block of halloumi from the store; ideally real halloumi from Cyprus that has a PDO ensuring the best quality.
- Mixed salad leaves – add your favourites here, aiming to create a variety of flavours, colours and texture, I think that rocket / arugula is essential for the peppery fire it adds. The easiest thing is to use a bag of mixed leaves from the store.
Here is my guide to salad leaves to help you choose.
- Cucumber & Tomatoes – a chunk of cucumber and some cherry tomatoes
- Pomegranate Seeds – these add sweetness and crunch, as well as looking pretty. I usually buy a ready prepared tub. Leftovers are delicious on natural yoghurt.
- Fresh mint – regular mint – there are many many varieties, I think that the highly flavoured lemon etc do not really work here. You can use other fresh herbs. I do not recommend dried mint.
- Honey – regular runny honey. There is no need to use an expensive premium honey, a strongly flavoured honey can become too intensely flavoured when used to glaze the halloumi.
- Pomegranate Dressing – You can use any dressing, but this one pairs so well with the halloumi. The dressing keeps well, so I usually make a bottle full and then use it up on other salads.
How to make a grilled halloumi salad – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this grilled halloumi salad perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the salad. Wash the leaves, slice the cucumber (I use a handheld mandolin to get even thin slices) shred the mint (discarding the stalks) reserving a few sprigs for garnish and cut the tomatoes in half.
Step Two – Put the salad into a bowl and dress with some pomegranate dressing (or your choice) and toss. Arrange on a platter.
Step Three – Slice the halloumi – a standard block is around 250g / 8oz (this can vary a little depending on the brand) – aim to get 8 slices.
Step Four – Add the olive oil to a non stick pan (about 8″ / 20cm) and fry the halloumi over a medium heat until golden, flipping and moving around the pan so each piece cooks evenly.
Depending on the brand some liquid may be released, if so drain it off, add add a little more olive oil.
The halloumi should not melt as long as the pan is not too hot.
Once the halloumi is golden and crisp take the pan off the heat and add the honey, swirl the pan and flip the halloumi over so each piece is coated the honey forming a glaze.
Helen’s Pro Tip
You can griddle the halloumi to get stripe marks, but I find that more often than not it sticks so pan fry mine now.
Do not carry on cooking after adding the honey as I find it will reduce and get too sticky too quickly
Step Five – Arrange the slices of warm honey glazed halloumi on the prepared salad, scatter over the pomegranate seeds, garnish with the reserved sprigs of mint.
Serving suggestion
I like to serve this with a little more dressing drizzled over the halloumi.
Variations
We love this halloumi salad as it is, but here are some ideas to mix it up for next time to keep things fresh.
- Change the types of leaves, tomatoes, and even how you slice the cucumber to add interest.
- Add some roast vegetables to make a more substantial salad.
- Prepare the salad on a base of cooked quinoa, cous cous or lentils. You can make you own (my braised French lentils would work well), or there are many high quality ready cooked pouches in the store.
- Mix through a can of drained and rinsed beans or chickpeas.
- Vary the fruit. Try some grilled peaches or nectarines.
Storage
I do not recommend storing this salad.
If you want to get ahead, wash and prepare the salad and store in a covered container in the fridge.
- Prepare the halloumi and arrange in one layer on a plate.
- Quickly reheat the halloumi in a splash of oil over a low heat.
- Dress the salad and assemble just before serving.
Hints and tips
- To prevent the halloumi sticking take the pan off the heat before adding the honey. The residual heat is more than enough to reduce the honey to a glaze.
- Because of how halloumi is made the slices can break into two pieces. If this happens just go with it.
Make a mezze inspired meal
Serve with my courgette (zucchini) salad, Greek style orzo salad, lamb pizzas, whipped feta, rocket (arugula) salad and some confit air fryer tomatoes.
FAQS
Halloumi originated in Cyprus: it’s a cheese made from goat, sheep and sometimes cow’s milk. It holds its shape well when cooked, and when eaten has a “squeaky” texture. This comes from the production process, where the curds and whey are boiled together, a step unique to halloumi
Yes it can, but I far prefer it cooked. It’s holds it shape so well when cooked, and takes the honey dressing so well that the little extra effort is really worth it.
The main thing to avoid is overcooking, which will turn the halloumi rubbery.
Grilled Halloumi Salad
Equipment
Ingredients
- 100 g mixed salad leaves (note 1)
- 50 g cucumber
- 100 g cherry tomatoes
- 4 sprigs fresh mint (note 2)
- 3 tbsp pomegranate dressing (note 4)
- 220 g halloumi (note 3)
- 2 tsp olive oil
- 1 tbsp runny honey
- 3 tbsp pomegranate seeds
Instructions
- Prepare the salad – Wash the leaves, slice the cucumber (I use a handheld mandolin to get even thin slices) shred the mint (discarding the stalks) reserving a few sprigs for garnish, and cut the tomatoes in half.100 g mixed salad leaves, 50 g cucumber, 100 g cherry tomatoes, 4 sprigs fresh mint
- Dress the salad – Put the salad into a bowl and dress with some pomegranate dressing (or your choice) and toss. Arrange on a platter.3 tbsp pomegranate dressing
- Prepare the halloumi – Slice the halloumi – a standard block is around 250g / 8oz (can vary a little) – and you should get 8 slices.220 g halloumi
- Fry the halloumi – Add the olive oil to a non stick pan (about 8″ / 20cm) and fry the halloumi over a medium heat until golden, flipping and moving around the pan so each piece cooks evenly.Depending on the brand some liquid may be released, if so drain it off, add add a little more olive oil.The halloumi should not melt as long as the pan is not too hot.Once the halloumi is golden and crisp take the pan off the heat and add the honey, swirl the pan and flip the halloumi over so each piece is coated the honey forming a glaze.2 tsp olive oil, 1 tbsp runny honey
- Finish & serve – Arrange the slices of warm honey glazed halloumi on the prepared salad, scatter over the pomegranate seeds, garnish with the reserved sprigs of mint.3 tbsp pomegranate seeds
Notes
- Salad leaves – Use your favourite here aiming to create a variety of flavours, colours and texture, I think that rocket / arugula is essential for the peppery fire it adds. The easiest thing is to use a bag of mixed leaves from the store.
- Mint – Regular common garden mint for this recipe. There are many different flavoured varieties, and I do not think these work well here. If you only have dried mint then skip it.
- Halloumi – Real halloumi from Cyprus that has a PDO will be the best quality and flavour, otherwise a Greek (or other) style “grill” cheese. Not a Greek style salad cheese which is more like feta. The weight of a block of halloumi is around 222g / 8oz but do they vary a little either side of this.
- Pomegranate dressing – the sweet, but tart tangy flavour pairs brilliantly with the salty halloumi. You can also use a regular vinaigrette and drizzle some pomegranate molasses over.
- Change the types of leaves, tomatoes, and even how you slice the cucumber to add interest.
- Add some roast vegetables to make a more substantial salad.
- Prepare the salad on a base of cooked quinoa, cous cous or lentils. You can make you own (my braised French lentils would work well), or there are many high quality ready cooked pouches in the store.
- Mix through a can of drained and rinsed beans or chickpeas.
- Vary the fruit. Try some grilled peaches or nectarines.
Quickly reheat the halloumi in a splash of oil over a low heat.
Dress the salad and assemble just before serving. Hints and tips To prevent the halloumi sticking take the pan off the heat before adding the honey. The residual heat is more than enough to reduce the honey to a glaze. Because of how halloumi is made the slices can break into two pieces. If this happens just go with it.
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