Pin it
This crunchy and vibrant halloumi salad always steals the show during spring gatherings. Salty cheese torn into bite-sized pieces and roasted to gold crisp veggies buttery avocado and a zippy vinaigrette come together for a crowd-pleaser that feels fresh yet hearty enough for any day.
The first time I made this with torn halloumi instead of sliced my husband could not stop picking crispy edges off the tray. Now it is a staple salad for picnics and family cookouts.
Ingredients
- Champagne vinegar: for vinaigrette for a mellow tang and great depth choose a clear and crisp variety
- Lemon juice: gives freshness always use freshly squeezed for best flavor
- Honey: brings a gentle sweetness local honey adds extra florals
- Olive oil: creates richness and balances the acidity go with extra virgin for more peppery notes
- Tahini or mustard: provides creamy texture and mellow bite select a tahini with no bitter edge or Dijon for added complexity
- Shallot: adds sweetness and subtle heat look for firm dry shallots
- Salt and pepper: to enhance every flavor
- Halloumi cheese: the star ingredient for addictive savoriness pick a firm block from the cheese counter
- Olive oil: coats cheese for perfect browning use just enough to lightly gloss the pieces
- Butter lettuce: so soft and sweet with no bitter notes always look for bright leaves without wilt
- Avocado: creamy texture and color choose ripe yet slightly firm for neat slices
- Cucumber: for cool crispness English are preferred for fewer seeds
- Radishes: for peppery crunch and pink color choose small ones for milder bite
- Chives mint dill: a blend of soft green herbs for herbal lift buy perky fresh herbs and snip just before serving
- Vinaigrette from above: gives bright zippy balance to the salad
- Salt and pepper: a final touch to bring all the vegetables to life
Instructions
- Make the Vinaigrette:
- Whisk together champagne vinegar lemon juice honey extra virgin olive oil and either tahini or mustard in a small mixing bowl. Add finely chopped shallot and season with salt and pepper. Taste and adjust as desired so it is balanced between tangy and lightly sweet. Set aside to let the flavors meld while the salad comes together.
- Prepare the Halloumi:
- Preheat oven to four hundred fifty degrees Fahrenheit. Line a sheet tray with parchment paper. Tear the halloumi into hearty bite-sized pieces tearing instead of cutting means more surface area to get golden and crisp. Drizzle with just enough olive oil to lightly coat. Spread evenly on the tray. Bake for ten to twelve minutes until the cheese turns golden brown on top. Flip every piece gently with tongs or a spatula. Bake for another ten minutes so both sides are gold and crisp. Remove and let cool for a few minutes so they firm up.
- Assemble the Salad:
- Arrange clean leaves of butter lettuce on a large serving platter. Tuck in neatly sliced avocado cucumber and radishes so every bite gets some of each. Sprinkle with salt and pepper so the flavors pop. Scatter lots of chopped fresh herbs on top for fragrance and color.
- Add the Halloumi:
- Nestle the crispy torn halloumi over the arranged vegetables while still warm for best results. This allows the cheese to slightly wilt the greens adding so much flavor.
- Dress and Serve:
- Drizzle the vibrant vinaigrette over the entire salad just before serving so the lettuce stays perky. Toss gently to combine and enjoy every creamy salty crisp bite.
Pin it
I adore working fresh mint into this salad. Its cool punch alongside warm crispy cheese was an instant hit at my sister’s garden party one sunny afternoon. The way chives and dill round out every bite makes this the most requested dish in my family during warmer months.
Storage Tips
Store undressed salad and halloumi separately. Salad can keep in a tight container up to two days. Halloumi stores best in the fridge for up to three days and can be briefly crisped again in a skillet or oven before serving for best texture. Extra vinaigrette will last under refrigeration for a full week.
Ingredient Swaps
If you cannot find halloumi try baked feta or paneer for a similar golden crust and salty flavor. For vinaigrette you can swap champagne vinegar with white wine vinegar. Any soft lettuce can step in for butter lettuce from Bibb to little gem. Radishes can be swapped for sliced snap peas or pickled onions for variety.
Serving Suggestions
Serve this salad as a main course lunch with crusty bread or as a side dish to grilled chicken or lamb skewers. Layer it in pita bread with extra herbs for a portable picnic upgrade. It shines next to mezze platters or Mediterranean grain bowls as a fresh cool contrast.
Cultural Inspiration
Halloumi is a beloved cheese from Cyprus that holds up to grill or oven heat without melting. This salad bridges the classic Mediterranean fondness for fresh herbs and cucumber with a modern texture twist. Roasting halloumi tears was a trick I learned after spotting a Cypriot street food vendor and wanting to bring that crispy bite home.
Seasonal Adaptations
Swap in cherry tomatoes when in season for more sweetness Use pea shoots or watercress in place of butter lettuce come spring Try grilled zucchini or fresh sugar snap peas in peak summer The first time I tore the halloumi instead of slicing it the cheese caramelized around the edges and I never looked back. Chive and mint give this salad its picnic-ready brightness. Avocado brings everything into creamy harmony so you get a little of everything in each forkful.
Success Stories
After bringing this to a neighborhood potluck the entire tray disappeared within minutes. Those who were skeptical about halloumi now regularly request the recipe. This salad has converted many cheese doubters into true halloumi fans and always gets compliments for its vivid freshness and addictive crunch.
Freezer Meal Conversion
While the veggies and avocado do not freeze well you can prep extra roasted halloumi and freeze in a single layer. Simply reheat in the oven until hot and crisp and assemble the salad fresh when ready to eat. Vinaigrette keeps in the fridge a week so the whole salad can be ready on a whim.
Pin it
My kids now ask for halloumi salads at every special dinner which has started a new family tradition for us.
Frequently Asked Questions
- → How do you achieve the perfect crisp on halloumi?
Tear the halloumi into large chunks and bake at a high temperature. Flip halfway for even browning and crisp edges.
- → What greens best complement halloumi?
Butter lettuce offers a delicate and refreshing base that balances the richness of halloumi and vinaigrette.
- → Can other herbs be substituted?
Chives, mint, and dill bring freshness, but basil or parsley may also be used for a slightly different flavor profile.
- → How do you keep avocado from browning?
Slice avocado just before serving and drizzle with a bit of lemon juice to preserve its vibrant color.
- → Which vinaigrette variations work well?
A citrusy vinaigrette featuring champagne vinegar or lemon juice, olive oil, and honey pairs especially well with halloumi.