Name: Fried Halloumi Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mediterranean
Ingredients: 2 tbsp. chopped fresh dill; 2 tbsp. chopped fresh mint; 2 tbsp. fresh lemon juice; 1/4 cup plus 2 tbsp. extra-virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 1 small bulb fennel, fronds removed, cored, thinly sliced; 1 cup canned chickpeas, drained, rinsed; 1 oz. green olives (such as Castelvetrano), pitted, coarsely chopped (about 1/4 cup); 8 oz. Halloumi cheese, cut into 1/4″ slices; 1 whole-grain pita, torn into bite-size pieces; 2 cups loosely packed arugula; 1 medium navel orange, peeled, cut into segments; 1/2 avocado, sliced; Pinch of crushed red pepper flakes

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Introduction

This Fried Halloumi Salad is a vibrant, flavorful dish combining salty fried cheese with fresh herbs, citrus, and crunchy pita. It’s perfect for a light lunch or a refreshing dinner packed with interesting textures and bold tastes.

A fresh salad served on a white plate on a white marbled surface, showing layers of bright green arugula leaves as the base, with scattered light green chickpeas and thin white fennel slices mixed in. Orange segments add vibrant pops of color, accompanied by light brown torn pieces of pita bread. On top, several rectangular pieces of golden-brown grilled halloumi cheese with charred edges rest. Darker green slices of cucumber and small green jalapeño pieces are spread throughout. Two wooden salad spoons with gold handles lay on the right side of the plate, partially resting on the salad. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. chopped fresh dill
2 tbsp. chopped fresh mint
2 tbsp. fresh lemon juice
1/4 cup plus 2 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 small bulb fennel, fronds removed, cored, thinly sliced
1 cup canned chickpeas, drained, rinsed
1 oz. green olives (such as Castelvetrano), pitted, coarsely chopped (about 1/4 cup)
8 oz. Halloumi, cut into 1/4″ slices
1 whole-grain pita, torn into bite-size pieces
2 cups loosely packed arugula
1 medium navel orange, peeled, cut into segments
1/2 avocado, sliced
Pinch of crushed red pepper flakes

Instructions

Step 1: In a large bowl, whisk together the dill, mint, lemon juice, and 1/4 cup olive oil. Season with kosher salt and freshly ground black pepper to taste. Add the sliced fennel, chickpeas, and chopped olives, then toss gently to combine.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the Halloumi slices and cook, turning occasionally, until charred and golden on both sides, about 4 to 6 minutes. Transfer the cheese to a paper towel-lined plate to drain.
Step 3: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the torn pita pieces and toast, turning halfway through, until golden and crisp, about 4 minutes. Transfer the toasted pita to the plate with the Halloumi.
Step 4: Add the arugula, orange segments, avocado slices, Halloumi, and toasted pita to the bowl with the fennel mixture. Toss everything gently to combine. Season with more salt, black pepper, and a pinch of crushed red pepper flakes to taste.

Tips & Variations

For extra crunch, toast the chickpeas in a dry skillet before adding to the salad.
Swap out arugula for baby spinach or mixed greens if preferred.
Add a drizzle of honey or pomegranate molasses for a touch of sweetness.
Use a grill pan for the Halloumi to get distinctive grill marks and flavor.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Halloumi is best enjoyed fresh but can be reheated gently in a skillet. Avoid storing the avocado and orange segments mixed in to prevent browning and sogginess.

How to Serve

A white bowl filled with a bright salad layered with fresh greens including dark leafy lettuce, parsley, and mint leaves at the bottom. On top, there are thin slices of golden-brown grilled halloumi cheese arranged in a slight fan shape in the center. Surrounding the halloumi are sliced light green cucumbers, halved red and yellow cherry tomatoes, roasted chickpeas scattered evenly, and dark sliced olives. Bright yellow lemon wedges are placed strategically around the edges. The textures vary from crisp greens to soft cheese and crunchy chickpeas, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Halloumi?

Halloumi’s firm texture makes it perfect for frying without melting. If unavailable, try Paneer or a firm, grillable cheese, though the flavor and texture will differ slightly.

Is this salad suitable for a vegan diet?

This salad contains Halloumi cheese, which is made from dairy, so it’s not vegan. You can omit the cheese or substitute it with a plant-based cheese alternative to keep it vegan-friendly.