Fried Halloumi Salad Recipe

Introduction

This Fried Halloumi Salad is a vibrant combination of fresh herbs, citrus, and creamy halloumi cheese, pan-seared to golden perfection. It’s a refreshing and satisfying dish perfect for a light lunch or dinner.

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 and rinsed
• 1 oz. green olives (such as Castelvetrano), pitted and 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 and cut into segments
• 1/2 avocado, sliced
• Pinch of crushed red pepper flakes

Instructions

1. Step 1: In a large bowl, whisk together the dill, mint, lemon juice, and 1/4 cup of olive oil. Season with kosher salt and freshly ground black pepper to taste. Add the sliced fennel, chickpeas, and chopped olives, then toss to combine well.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the halloumi slices and cook, turning occasionally, until they are golden and charred on both sides, about 4 to 6 minutes. Remove and transfer to a paper towel-lined plate.
3. Step 3: In 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 to the plate with the halloumi.
4. Step 4: Add the arugula, orange segments, avocado slices, cooked halloumi, and toasted pita to the bowl with the fennel mixture. Toss gently to combine. Adjust seasoning with salt, black pepper, and a pinch of crushed red pepper flakes before serving.

Tips & Variations

• For extra crunch, toast the pita pieces under the broiler instead of in the skillet.
• Substitute the orange with grapefruit or blood orange for a different citrus flavor.
• Use fresh herbs like parsley or basil if you prefer less dill and mint.
• Try adding a handful of toasted pine nuts or walnuts for added texture.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat the halloumi briefly in a skillet before assembling the salad again. Avoid storing the salad fully assembled to prevent soggy pita and wilted greens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of halloumi?

Halloumi’s firm texture and ability to hold up when fried make it ideal for this salad. If unavailable, try grilling or pan-frying paneer or a thick slice of mozzarella, but the flavor and texture will differ.

Is this salad suitable for a vegetarian diet?

Yes, this salad is vegetarian-friendly as it contains no meat or fish and features plant-based ingredients along with halloumi cheese.

Fried Halloumi Salad Recipe

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★★★★★

4.6 from 73 reviews

This vibrant Fried Halloumi Salad combines salty, golden-fried halloumi cheese with fresh herbs, crunchy toasted pita, and a refreshing mix of fennel, chickpeas, olives, and citrus. Dressed with a lemony olive oil vinaigrette and complemented by peppery arugula and creamy avocado, it’s a perfect balance of textures and flavors for a satisfying and colorful salad.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Herb Dressing and Salad Base

• 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, to taste
• Freshly ground black pepper, to taste
• 1 small bulb fennel, fronds removed, cored, thinly sliced
• 1 cup canned chickpeas, drained and rinsed
• 1 oz green olives (such as Castelvetrano), pitted, coarsely chopped (about 1/4 cup)

Cheese and Pita

• 8 oz Halloumi cheese, cut into 1/4 inch slices
• 1 whole-grain pita, torn into bite-size pieces

Salad Mix-ins

• 2 cups loosely packed arugula
• 1 medium navel orange, peeled and cut into segments
• 1/2 avocado, sliced
• Pinch of crushed red pepper flakes

Instructions

1. Make the Dressing and Toss Salad Base: In a large bowl, whisk together the chopped dill, chopped mint, fresh lemon juice, and 1/4 cup of extra-virgin olive oil. Season the mixture with kosher salt and freshly ground black pepper to taste. Add the thinly sliced fennel, drained chickpeas, and chopped green olives to the bowl, then toss to combine everything evenly.
2. Fry the Halloumi: Heat 1 tablespoon of the reserved olive oil in a large skillet over medium heat. Add the sliced halloumi cheese and cook, turning occasionally, until the cheese is nicely charred and golden brown on both sides, about 4 to 6 minutes total. Once cooked, transfer the halloumi to a plate lined with paper towels to drain any excess oil.
3. Toast the Pita: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the torn pita pieces and toast them, turning halfway through, until they are golden and crisp, approximately 4 minutes. Transfer the toasted pita to the plate with the halloumi slices.
4. Combine and Finish the Salad: Add the arugula, orange segments, sliced avocado, fried halloumi, and toasted pita pieces to the bowl containing the fennel mixture. Toss gently to combine all ingredients. Season the assembled salad with additional kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes to taste. Serve immediately for the best texture and flavor.

Notes

• Halloumi cheese is best when fried fresh as it holds its shape and develops a beautiful crispy exterior.
• Use a nonstick or well-seasoned skillet to prevent the halloumi from sticking while frying.
• For a gluten-free version, substitute the pita with gluten-free toasted bread or omit it entirely.
• Adjust the amount of crushed red pepper flakes depending on your preferred spice level.
• The lemon juice in the dressing adds brightness but can be substituted with a mild vinegar like white wine vinegar if preferred.

Keywords: Fried Halloumi Salad, Mediterranean salad, halloumi cheese recipe, healthy salad, vegetarian salad, chickpea salad, fennel salad