Haloumi Salad with Tomato and Mint

Here’s a quick and easy recipe for haloumi salad that you can whip up in no time, whether grilled or pan-fried. Keep this haloumi simple with tomato, baby spinach, mint and a quick squeeze of lemon juice, or take it even further with some of our delicious haloumi salad ideas.  From side dish to main superstar, this cheesy salad never fails to impress. Who can resist crispy, squeaky, golden goodness?

Why We Love This Recipe for Haloumi Salad

This is a super tasty, super quick, super simple recipe for haloumi salad that you can make easily while sipping a glass of wine and chatting with friends in the kitchen. Once that haloumi is 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.

Enjoy as a light, refreshing main dish for lunch or dinner, or a simple appetiser or perfect side dish for BBQs and parties. Crispy, savoury haloumi complements mediterranean cuisines or barbecued meat or chicken deliciously.

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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!

• Haloumi sliced into thin strips
• Baby spinach leaves
• Cherry tomatoes
• Fresh mint
• Olive oil
• Lemon juice
• Black pepper

How to Make Haloumi Salad

• Heat 1 tbsp 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.

Tips

• For the freshest salad, serve immediately. 
• 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. 
• For extra flavour, drizzle the grilled or fried haloumi with oil, lemon and dried oregano. 
• Try serve your freshly prepared salad in a tasty mediterranean wrap for haloumi salad on the go!

FAQs

Is haloumi salad healthy?

Haloumi is high in fat and salt, so people often think of it as unhealthy. The good news is, it’s also high in protein, so it can definitely be enjoyed in moderation as part of a healthy diet. 

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 for 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 haloumi salad be made 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

More Delicious Salad Ideas

• Greek Watermelon, Tomato & Feta Salad
• Bulgarian Shopska Salad with Tomato, Cucumber & Sirene Cheese
• Creamy Japanese Potato Salad
• Pumpkin & Dukkah Salad

What’s your favourite go-to dish to complement a family BBQ?

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

Greek Haloumi and Mint Summer Salad

The season may be over, but haloumi is good all year round. This squeaky Greek Haloumi and Mint Salad is perfect as a barbecue side dish or even on its own.

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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

• 300 g haloumi sliced into thin strips
• 50 g baby spinach washed
• 1/2 cup cherry tomatoes sliced in half
• 1 handful mint roughly chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 pinch black pepper to taste

Instructions

• Heat 1 tbsp 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

Notes

Tips

• For the freshest salad, serve immediately.
• 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.
• For extra flavour, drizzle the grilled or fried haloumi with oil, lemon and dried oregano.
• Try serve your freshly prepared haloumi salad in a tasty mediterranean wrap for haloumi salad on the go!

FAQs

• Is haloumi salad healthy? Haloumi is high in fat and salt, so people often think of it as unhealthy. The good news is, it's also high in protein, so it can definitely be enjoyed in moderation as part of a healthy diet.
• 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 for haloumi salad? The dressing for this easy haloumi 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 haloumi salad be made 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