5 Minute Recipes/ European/ Recipes/ Salad/ Side Dish/ Super Simple

Haloumi Salad with Mint

23/04/2020 (Last Updated: 29/04/2020)
 

Whether grilled or pan-fried, haloumi salad has never been easier. Full of fresh tomato, baby spinach, mint and a quick squeeze of lemon juice, it’s the side dish you’ll want to eat as a main. 

It’s so light, it goes great with a meat dish like our Cevapi Homemade Sausages.

Plate of salad filled with haloumi, mint, tomatoes and mint.

Why We Love This Recipe

Haloumi! Do we need to say more? Okay, seriously though – we love haloumi because of it’s high melting point, you can fry this until it’s nice and crispy on the outside without ending up with a melty mess.

Even though it’s a salad and is quite light, it’s refreshing as a main dish for lunch or dinner, or the perfect side dish for BBQs and parties. Crispy, savoury haloumi complements Mediterranean cuisines, barbecued meat or chicken deliciously.

A large bowl of haloumi salad with serving utensils.

What is Haloumi Salad?

It’s similar to a Greek salad – but instead of feta, we’re opted for haloumi instead. Haloumi is now found throughout the Mediterranean and the world but is believed to have originated in Cyprus, becoming known as “haloumi” from Modern Greek.

This is a super tasty, super quick, super simple recipe for a salad that you can make easily while sipping a glass of wine and chatting with friends in the kitchen. Once that haloumi is cooked and ready, all you need is a bed of baby spinach and a scattering of cherry tomatoes, then top it all off with a squeeze of lemon and a good drizzling of olive oil. A crack or two of black pepper and this baby is ready to hit the table and your tummy.

 

What You’ll Need

This basic recipe calls for a handful of ingredients, but if you’re keen to make it your own, keep reading for more great ingredient combos and substitution ideas!

Ingredients for haloumi salad laid out.

 

How to Make Haloumi Salad

Heat half the olive oil in a pan over a high heat. Fry the haloumi for a minute or two each side until golden brown.

Frying haloumi in a pan.

Place the baby spinach and cherry tomatoes on a serving dish. Top with cooked haloumi, drizzle with olive oil and lemon juice and season with (optional) black pepper.

Laying fried haloumi on a bed of salad.

Serve immediately.

 

Tips

  • Serve immediately, for the freshest results.
  • For the best flavour, use a high quality extra virgin olive oil. Never use a basic cooking oil or vegetable oil as they will likely spoil the flavour. 
  • Wanting extra flavour? Drizzle the grilled or fried haloumi with oil, lemon and dried oregano. 
  • Serve your freshly prepared salad in a tasty Mediterranean wrap for haloumi salad on the go!

FAQs

What goes with haloumi salad?

Haloumi salad can be eaten on its own, or served with a slice of crusty bread. It’s also a perfect side dish to savoury foods such as barbecued meats, fish, and chicken.

What dressing should you pop on your haloumi salad?

The dressing for this easy salad is a simple, flavour-packed blend of olive oil, lemon juice and cracked black pepper. No need to add salt as the haloumi brings plenty of its own. 

Can you make the salad in advance?

Make haloumi salad just before serving, so it retains the squeaky, chewy texture and the salad leaves stay crispy and fresh. 

Variations

  • Make this salad with haloumi your way! Try our simple recipe above, or amp it up with your favourite ingredient combos. Here are a few ideas to get you started:
    • Orange & mint
    • Pesto & pine nut
    • Avocado & lime
    • Roast beetroot, pumpkin & lentil
    • Mediterranean style – black olives, roasted red or yellow peppers and caper berries
    • Fresh pomegranate seeds, or drizzle with pomegranate molasses

Close up of bowl of haloumi salad.

Need More Fresh and Tasty Salad Ideas?

 

★ Did you make this recipe? Please leave a star rating below!

Haloumi salad in a bowl with serving fork and spoon.

Haloumi Salad with Mint

Whether grilled or pan-fried, haloumi salad has never been easier. Full of fresh tomato, baby spinach, mint and a quick squeeze of lemon juice, it's the side dish you'll want to eat as a main. 
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Course: Salad
Cuisine: Greek
Servings: 4 sides
Calories: 306kcal
Author: Wandercooks
Cost: $10

Ingredients

  • 250 g haloumi sliced into 1cm strips
  • 50 g baby spinach washed
  • ¾ cup cherry tomatoes sliced in half
  • 1 handful mint roughly chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 pinch salt and pepper to taste

Instructions

  • Heat half the olive oil in a pan over a high heat.
  • Fry the haloumi for a minute or two each side until golden brown.
  • Place the baby spinach and cherry tomatoes on a serving dish.
  • Top with cooked haloumi, drizzle with olive oil and lemon juice and season with black pepper.
  • Serve immediately.

Video

Notes

Tips
  • Serve immediately, for the freshest results.
  • For the best flavour, use a high quality extra virgin olive oil. Never use a basic cooking oil or vegetable oil as they will likely spoil the flavour. 
  • Wanting extra flavour? Drizzle the grilled or fried haloumi with oil, lemon and dried oregano. 
  • Serve your freshly prepared salad in a tasty Mediterranean wrap for haloumi salad on the go!
FAQs
  • What goes with haloumi salad? Haloumi salad can be eaten on its own, or served with a slice of crusty bread. It's also a perfect side dish to savoury foods such as barbecued meats, fish, and chicken.
  • What dressing should you pop on your haloumi salad? The dressing for this easy salad is a simple, flavour-packed blend of olive oil, lemon juice and cracked black pepper. No need to add salt as the haloumi brings plenty of its own. 
  • Can you make the salad in advance? Make haloumi salad just before serving, so it retains the squeaky, chewy texture and the salad leaves stay crispy and fresh. 
Variations
  • Make this salad with haloumi your way! Try our simple recipe above, or amp it up with your favourite ingredient combos. Here are a few ideas to get you started:
    • Orange & mint
    • Pesto & pine nut
    • Avocado & lime
    • Roast beetroot, pumpkin & lentil
    • Mediterranean style - black olives, roasted red or yellow peppers and caper berries
    • Fresh pomegranate seeds, or drizzle with pomegranate molasses

Nutrition

Calories: 306kcal | Carbohydrates: 2g | Protein: 17g | Fat: 26g | Saturated Fat: 14g | Sodium: 912mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1306IU | Vitamin C: 10mg | Calcium: 762mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

 

Haloumi Salad with Mint

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24 Comments

  • Reply
    Alix - A Hedgehog in the Kitchen
    27/05/2020 at 3:28 am

    5 stars
    This looks incredible! We’re obsessed with halloumi!

    • Reply
      Wandercooks
      27/05/2020 at 2:40 pm

      Thanks Alix – agreed. It’s all about the squeakiness haha.

  • Reply
    Nart at Cooking with Nart
    28/04/2020 at 7:43 pm

    5 stars
    I love halloumi and I also grow mint, tomatoes and lemons!! This salad looks so great and I’m glad I’ll be able to use my homegrown food in it!

    • Reply
      Wandercooks
      29/04/2020 at 2:02 pm

      Oh perfect. Love it when you find recipes you can gather in your own yard. Such a good feeling!

  • Reply
    Alice | SkinnySpatula
    28/04/2020 at 7:06 pm

    5 stars
    I am a halloumi addict and this looks so good! The combination with fresh baby spinach is so refreshing.

    • Reply
      Wandercooks
      29/04/2020 at 2:02 pm

      Haha! Totally get you with haloumi, it’s so addictive!

  • Reply
    Jack
    28/04/2020 at 6:56 pm

    5 stars
    This haloumi salad looks so delicious! I can’t wait to try it!

    • Reply
      Wandercooks
      29/04/2020 at 2:02 pm

      Thank Jack!

  • Reply
    Chris Collins
    28/04/2020 at 6:45 pm

    5 stars
    This haloumi salad looks divine! I love the idea of adding fresh pomegranate seeds too!

    • Reply
      Wandercooks
      29/04/2020 at 2:02 pm

      Cheers Chris! Love the idea with the pomegranate – so fresh and zesty!

  • Reply
    Dannii
    28/04/2020 at 6:06 pm

    5 stars
    I am a little bit obsessed with halloumi at the moment. It goes so well with mint.

    • Reply
      Wandercooks
      29/04/2020 at 2:03 pm

      Agreed! Mint and oregano are my favourite combos to pop on it.

  • Reply
    Kathi @ laughingspatula
    30/03/2016 at 1:23 pm

    So beautiful and fresh looking! Had to google Haloumi. Goat Cheese…heck ya! We love that here in the Pacific Northwest…now I just gotta find me some! 🙂

    • Reply
      Wandercooks
      30/03/2016 at 3:44 pm

      Oh oh, fingers crossed you can find some near you – haloumi is the BEST! There’s just something about that squeaky texture, one slice is NEVER enough! Haha 🙂

  • Reply
    Whitney
    30/03/2016 at 10:35 am

    I love haloumi. I went to a Greek fest last year and got to watch them pan fry it and it was really cool because they set each pan on fire.

    • Reply
      Wandercooks
      30/03/2016 at 12:06 pm

      Oh yum! Bet that would taste delicious! Well that’s something we should definitely leave to Sarah haha, Flames + Laura is never a good idea 😛

  • Reply
    Tracy @ Served from Scratch
    30/03/2016 at 10:27 am

    5 stars
    What a delicious summer side!!

    • Reply
      Wandercooks
      30/03/2016 at 12:03 pm

      Thanks Tracy! 🙂

  • Reply
    Mark, Compass & Fork
    30/03/2016 at 10:24 am

    5 stars
    I like your motto at the top of the post! So very Greek and just shouts out the word summer. I do like the contrast with the spinach.

    • Reply
      Wandercooks
      30/03/2016 at 12:05 pm

      Thanks Mark, we think it’s a good one to live by haha. You’re definitely right, the spinach makes a great contrast to the haloumi both in taste and texture.

  • Reply
    Jillian @ Food, Folks and Fun
    30/03/2016 at 10:16 am

    5 stars
    This Greek summer salad looks so delicious. I bet the mint is cool and refreshing for hot summer days! I can see myself serving this for lunch or diner.

    • Reply
      Wandercooks
      30/03/2016 at 12:02 pm

      The mint is so good, such a refreshing twist that offsets the haloumi perfectly!

  • Reply
    Ilona @ Ilona's Passion
    24/03/2016 at 1:48 pm

    I love that you used spinach. I never tried haloumi but The whole dish looks delicious!

    • Reply
      Wandercooks
      25/03/2016 at 9:21 am

      Thanks Ilona! Fresh baby spinach is the best in salads but paired with haloumi? A-mazing 😀

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