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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/fried-halloumi-salad-recipe/