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–+ servings
Crispy Halloumi Salad

Crispy Halloumi Salad: A Flavorful Summer Celebration

A quick and nutritious Crispy Halloumi Salad packed with fresh vegetables and high protein content, perfect for summer.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 2 people
Course: Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Halloumi can be substituted with feta or paneer
  • 4 cups Spring Greens feel free to mix in seasonal herbs
  • 1 cup Cucumbers can use pickling cucumbers for extra zing
  • 4 pcs Radishes substitute with sliced bell peppers for milder taste
For the Vinaigrette
  • 2 tbsp Olive Oil extra virgin recommended
  • 1 tbsp Shallots can use red onion for a stronger flavor
  • 2 tbsp Red Wine Vinegar apple cider vinegar is a sweeter alternative
  • 1 tbsp Honey or Maple Syrup optional for lower sugar option

Equipment

  • Oven
  • Baking sheet
  • Medium bowl
  • Large serving bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the Halloumi: Tear halloumi into chunky pieces, drizzle with olive oil, and coat evenly.
  2. Bake the Halloumi: Preheat oven to 400°F (200°C), spread halloumi on a baking sheet, and bake for 10-12 minutes until golden brown.
  3. Whisk the Vinaigrette: Combine chopped shallots, vinegar, olive oil, and honey or maple syrup in a bowl and whisk until mixed.
  4. Combine the Salad Ingredients: In a serving bowl, combine greens, cucumbers, and radishes, then toss with vinaigrette.
  5. Add the Halloumi: Gently mix in baked halloumi with the salad to maintain its shape.

Nutrition

Serving: 1salad servingCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 30mgCalcium: 600mgIron: 2mg

Notes

Serve immediately for best texture, and store halloumi separately if making ahead.

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