Best 3 Halloumi Salad So Tasty Recipes

Halloumi salad is a delectable and flavorful dish that combines the unique taste of halloumi cheese with a variety of fresh and vibrant ingredients. This versatile salad offers a delightful balance of textures and flavors, making it a perfect choice for any occasion. From crisp and refreshing vegetables, such as cucumbers and tomatoes, to the savory goodness of grilled halloumi cheese, every bite of this salad is a culinary adventure. The tangy dressing adds an extra layer of flavor, while herbs like mint and parsley provide a finishing touch of freshness.

Let's cook with our recipes!

CORN AND HALLOUMI SUMMER SALAD RECIPE BY TASTY

Corn And Halloumi Summer Salad Recipe by Tasty image

Charred summer corn adds smoky sweetness to this centerpiece summer salad. Layered with seared halloumi, za'atar pita chips, juicy summer tomatoes, and crunchy hazelnuts, this salad is sure to satisfy. Just add your favorite protein and dinner is complete!

Provided by Karlee Rotoly

Categories Lunch

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 ears corn, husked
4 oz halloumi cheese, cut into 1/4in (6 mm) slabs
2 whole wheat pitas
2 tablespoons olive oil
1 tablespoon Za'atar
1 teaspoon kosher salt, plus more to taste
⅓ cup hazelnuts, toasted
4 cups mixed greens
1 cup fresh mint leaf, torn
1 cup cherry tomato, halved lengthwise
1 ½ teaspoons dijon mustard
1 tablespoon maple syrup
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt

Steps:

Preheat the oven to 400°F (200°C).
Heat a large cast iron skillet over medium-high heat. Add the corn and cook for 10-12 minutes, turning occasionally, until charred on all sides. Remove the corn from the pan and set aside to cool.
Reduce the heat to medium. Add the halloumi to the skillet and sear for 2-3 minutes, or until golden brown. Flip and sear for another 1-2 minutes, or until golden brown on the other side.
Tear the pita into irregular pieces directly onto an unlined baking sheet. Drizzle with the olive oil and season with the za'atar and salt. Use your hands to toss until evenly coated. Bake for 10-12 minutes, stirring halfway through, until the pita is golden brown and begins to crisp.
Make the dressing: in a small jar with a lid, combine the Dijon mustard, maple syrup, shallot, red wine vinegar, olive oil, black pepper, and salt. Secure the lid and shake vigorously to emulsify. Refrigerate until ready to assemble the salad. The dressing will keep in the refrigerator for up to 1 week.
On a cutting board, lay an ear of corn on its side and cut off the kernels, keeping the kernels in clusters if possible. Roughly chop the hazelnuts. Cut each halloumi slab diagonally into quarters.
Assemble the salad: In a large shallow bowl, combine half of the greens, half of the mint, half of the pita, half of the cherry tomatoes, and half of the corn. Season with salt and top with half of the halloumi. Repeat with the remaining ingredients (layering helps make the salad more interesting and full). Top the salad with the toasted hazelnuts. Drizzle the dressing over the salad just before serving.
Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 39 grams, Fat 32 grams, Fiber 6 grams, Protein 13 grams, Sugar 9 grams

SIMPLE SALAD WITH HALLOUMI

Simple Salad with Halloumi image

If you can manage to refrain from eating the halloumi straight out of the pan or off the BBQ, then chop it up and throw it in this delicious fresh salad! Enjoy with a chilled glass of white and a good book.

Provided by geneviever

Categories Salad

Time 8m

Yield 1

Number Of Ingredients 7

Ingredients

1 ½ cups mixed salad greens
½ tomato, cut into wedges
½ avocado - peeled, pitted, and diced
1 teaspoon chopped fresh cilantro, or to taste
1 tablespoon salad dressing, or to taste
1 teaspoon olive oil
4 slices halloumi cheese

Steps:

Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.

Nutrition Facts : Calories 772.8 calories, Carbohydrate 19.5 g, Cholesterol 120 mg, Fat 64 g, Fiber 9.4 g, Protein 38.1 g, SaturatedFat 27.5 g, Sodium 2035.2 mg, Sugar 4.4 g

FRIED HALLOUMI SALAD

Fried Halloumi Salad image

This is a Delia Smith recipe and one of my favorite starters or lunch dish. It is supposed to serve four but in our house it serves two! The only thing I have changed over the years is that I leave out the salt from the flour, to season the flour I use some ground pepper and I have added some oregano to it. If you don't like coriander, use parsley instead and serve this with some toasted pita or bread of your own choice.

Provided by PetsRus

Categories Lunch/Snacks

Time 28m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1 halloumi cheese
2 tablespoons seasoned flour
2 tablespoons olive oil
1 lime, juice and zest of
1 tablespoon white wine vinegar
1 1/2 tablespoons small capers, drained
1 clove crushed garlic
1 1/2 teaspoons grain mustard
1 1/2 tablespoons chopped coriander
2 tablespoons of a good quality olive oil
salt, to taste
milled pepper, to taste
some coriander, to serve

Steps:

Unwrap the cheese and pat dry with kitchen paper.
Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
Whisk together all the ingredients for the dressing.
Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
Serve them with the dressing poured over and garnished with the coriander.

Tips:

Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your salad. Look for ripe, flavorful tomatoes, crisp cucumbers, and tender greens.
Don't overcrowd the pan when cooking the halloumi: If you overcrowd the pan, the halloumi will not cook evenly and will be more likely to stick to the pan.
Cook the halloumi over medium heat: If you cook the halloumi over too high heat, it will burn on the outside before it is cooked through on the inside.
Flip the halloumi halfway through cooking: This will ensure that it cooks evenly on both sides.
Let the halloumi cool slightly before slicing it: This will help to prevent it from crumbling.
Use a variety of toppings: The toppings you use on your salad will add flavor and texture. Some popular options include olives, feta cheese, pomegranate seeds, and fresh herbs.
Dress the salad lightly: A little bit of dressing goes a long way. If you use too much dressing, it will overwhelm the other flavors in the salad.

Conclusion:

Halloumi salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover halloumi, and it is also a healthy and satisfying meal. With its combination of fresh vegetables, salty halloumi, and tangy dressing, this salad is sure to please everyone at your table.