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. 

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

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.

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!

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.

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.

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

Need More Fresh and Tasty Salad Ideas?

• French Carrot & Apple Salad
• Bulgarian Shopska Salad with Tomato, Cucumber & Sirene Cheese
• Creamy Japanese Potato Salad
• Pumpkin & Dukkah Salad

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

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. 

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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 strips250 g haloumi sliced into 1cm strips
• 50 g baby spinach washed50 g baby spinach washed
• ¾ cup cherry tomatoes sliced in half¾ cup cherry tomatoes sliced in half
• 1 handful mint roughly chopped1 handful mint roughly chopped
• 2 tbsp olive oil2 tbsp olive oil
• 1 tbsp lemon juice1 tbsp lemon juice
• 1 pinch Salt & pepper to taste1 pinch Salt & pepper to taste

Metric - US Customary

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