Have you tried halloumi before? If not, prepare to be wowed by this super simple, yet deceivingly delicious, halloumi salad. I feel like halloumi is pretty underrated. We’ve probably all encountered paneer, at least on the menu at an Indian restaurant. And of course the internet has been swept up in the Tik Tok feta pasta craze for the last couple months. But I don’t really see halloumi getting the same degree of attention, so I’m convinced the world just doesn’t know what it’s missing.
Halloumi is a salty firm cheese that doesn’t melt easily and holds its shape when heated. For this reason, it’s pretty fabulous pan fried in a bit of oil. For this particular recipe, pan fried halloumi slices top a bed of spring greens, strawberries, and radishes. Then everything is sprinkled with pepitas, or pumpkin seeds, and drizzled with a zingy Cilantro Jalapeño Vinaigrette.
This halloumi salad is a perfect light summer dinner for nights where you don’t feel like standing over the stove for longer than you have to. It comes together pretty quickly too. The vinaigrette can be made in advance if desired. Feel free to double or triple the dressing recipe if you’d like to have some extra on hand.
This recipe is pretty versatile, so feel free to change things around depending on what you have on hand. Spring mix can be subbed with baby spinach, sunflower seeds can stand in for pepitas, and blueberries would work great in place of strawberries.
Related Recipes
Speaking of firm cheeses that can shine on their own as the main course, have you tried my Butter Paneer? This recipe is a favorite in our house. It’s packed with flavor, and goes great with fresh naan!
For another bright and fruity summer salad, try my Grilled Nectarine Caprese Salad. This salad is a perfect side dish for a summer barbecue.
This Apricot Almond Cake would be a perfect dessert to follow this dish. Sliced almonds couple wonderfully with fresh apricots to create a tender summery cake that’s super simple to make.
Halloumi Salad with Cilantro Jalapeño Dressing
Ingredients
- 8 ounces halloumi
- 1-2 tablespoons olive oil
- 8 ounces strawberries
- 5 ounces spring salad mix
- ¼ cup salted pepitas
- 1 bunch radishes about 10
Cilantro Lime Dressing
- 1 jalapeno sliced, seeds removed if desired
- 1 clove garlic
- 1 cup cilantro packed
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon honey
Instructions
- To make the dressing, combine all the dressing ingredients in a blender. Blend until smooth. Adjust salt, spice, and sweetness to your taste.
- Cut the tops off the strawberries, and slice them. Remove the tops from the radishes, and thinly slice those too.
- Slice the halloumi into 1/4 inch slices. Heat 1-2 tablespoons olive oil in a large skillet.
- Fry the halloumi slices in the oil until golden brown on both sides, about 3-4 minutes per side. Remove halloumi and place on a paper towel lined plate to absorb the excess oil.
- Assemble the salad: add spring mix to a large bowl, then top with strawberries, radishes, salted pepitas, and fried halloumi. Drizzle with the cilantro jalapeno dressing as desired, and enjoy!
I used raspberries instead of strawberries because it’s what I had, turned out delicious.