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Slices of halloumi cheese being pan-fried until golden brown for a Mediterranean salad.

Crispy Mediterranean Halloumi Salad

A vibrant, high-protein Mediterranean salad featuring golden, pan-fried halloumi cheese set atop a bed of crisp English cucumbers, vine-ripened tomatoes, and briny Kalamata olives. Ready in just 25 minutes, it’s the perfect balance of warm, savory cheese and refreshing garden vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Cypriot & Maltese, Greek
Calories: 410
Ingredients Method Notes

Ingredients
  

The Salad:
  • 250 g 8.8 oz Halloumi cheese, sliced into 1/2 inch pieces
  • 2 cups Romaine lettuce or mixed greens
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1 green bell pepper chopped
  • 1/2 cup Kalamata olives
  • 50 g Feta cheese crumbled
  • 1 tsp dried oregano
The Dressing:
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Red wine vinegar
  • Salt and black pepper to taste

Method
 

  1. Prep: Wash and chop all salad vegetables. Place them in a large mixing bowl.
  2. Whisk Dressing: In a small jar, combine olive oil, vinegar, salt, and pepper. Shake well.
  3. Dry the Cheese: Pat the halloumi slices dry with a paper towel.
  4. Fry: Heat a non-stick skillet over medium-high heat with a tiny drizzle of oil. Fry halloumi for 2–3 minutes per side until golden brown.
  5. Assemble: Toss the vegetables with half the dressing. Divide into bowls.
  6. Top: Place the warm halloumi slices over the greens. Sprinkle with feta and dried oregano.
  7. Finish: Drizzle with remaining dressing and serve immediately.

Notes

  • Serving Tip: Halloumi is best enjoyed immediately. If it sits too long, it loses its crispness and becomes firmer.
  • Variations: Add a handful of fresh mint leaves for an extra layer of authentic Cypriot flavor.
  • Pro Tip: If you find halloumi too salty, soak the slices in cold water for 10 minutes before drying and frying them.