I have to admit, this Crispy Halloumi Salad Bowl Recipe has quickly become one of my favorite weeknight meals. I love how the salty, golden halloumi perfectly balances the fresh, crisp veggies. Every bite feels fresh and indulgent at the same time.
I find myself making it over and over, especially during warmer months. If you’re looking for a salad that’s both hearty and healthy, you can also enjoy similar dishes like Easy Roasted Sweet Potato Rounds With Honey And Feta Recipe for a touch of sweetness alongside this savory bowl.
Ingredients
For this salad, I always choose the freshest ingredients I can find. Each component adds its own texture and flavor, creating a perfect balance.
- Spring greens, 4 cups – Butter lettuce works best for its delicate texture, but any tender greens will do. Avoid frozen spinach as it can get mushy.
- Cucumbers, 1 cup sliced – Adds a crisp freshness that lightens the salad.
- Radishes, ½ cup thinly sliced – I love the peppery crunch they bring; watermelon radishes are especially pretty.
- Avocado, 1 ripe – Creamy and buttery, it balances the saltiness of the halloumi.
- Fresh herbs, ¼ cup chopped – Mint, chives, and dill are my go-to for an extra layer of flavor and color.
- Halloumi cheese, 8 oz – The star of the salad. Roast or pan-fry until golden for a crispy exterior.
- Shallot, 1 small finely chopped – Used in the vinaigrette, it adds a subtle bite.
- Champagne vinegar, 2 tbsp – Milder than apple cider vinegar and perfect for this salad.
- Lemon juice, 1 tbsp – Adds brightness and complements the salty halloumi.
- Honey, 1 tsp – Balances acidity and saltiness.
- Olive oil, 2 tbsp – Helps emulsify the dressing and adds richness.
- Tahini or mustard, 1 tsp optional – For a creamier, emulsified vinaigrette.
- Salt and pepper, to taste – Freshly ground works best.
Note: several servings
Variations
You can easily customize this salad to suit different dietary preferences or flavor profiles:
- Use tofu or tempeh for a dairy-free version.
- Swap honey for maple syrup to make it vegan.
- Add roasted nuts or seeds for extra crunch.
- Toss in seasonal fruits like strawberries or pomegranate seeds for a sweet twist, or try dishes like Creamy Pesto Chicken Pasta Bake for a comforting, hearty dinner alongside.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Equipment You Need
- Non-stick skillet – For frying halloumi until golden.
- Mixing bowl – To combine salad ingredients and toss the vinaigrette.
- Chef’s knife – For chopping vegetables and herbs.
- Cutting board – To prep all ingredients safely.
- Whisk or fork – To mix the vinaigrette smoothly.
How to Make Crispy Halloumi Salad Bowl Recipe?
Prepare the Ingredients
Start by washing your greens and slicing the cucumbers, radishes, and avocado. Chop the herbs and finely dice the shallot for the vinaigrette. Keeping everything prepped makes assembly quick and easy.
Make the Shallot Vinaigrette
Whisk together champagne vinegar, lemon juice, honey, olive oil, and the finely chopped shallot. Add tahini or mustard if you like a creamier dressing. Season with salt and pepper to taste.
Cook the Halloumi
Slice the halloumi into ½-inch pieces. Pan-fry or roast in a lightly oiled skillet until golden brown and crispy on both sides. The outside should be crunchy while the inside stays soft and chewy.
Assemble the Salad
In a large bowl, combine the greens, cucumbers, radishes, avocado, and herbs. Drizzle with the vinaigrette and toss gently. Top with the crispy halloumi just before serving to keep it crunchy.
Additional Tips for Making this Recipe Better
From my experience, these little tweaks elevate the salad:
- I always toast the halloumi lightly; it makes a huge difference in texture.
- Adding a pinch of smoked paprika to the cheese gives a subtle depth.
- Serve immediately after assembling to avoid soggy greens.
- I like to zest a little lemon over the salad for a bright, fresh finish.
How to Serve Crispy Halloumi Salad Bowl
I love serving this salad in shallow bowls to show off all the colors. Sprinkle extra herbs on top for garnish. For a restaurant-style presentation, layer the halloumi slices over the center and drizzle vinaigrette in a circular motion.
Nutritional Information
Here’s a quick snapshot of the nutrition per serving:
- Calories: 350 kcal – A filling yet light meal.
- Protein: 15 g – Thanks to the halloumi.
- Carbohydrates: 18 g – Mostly from fresh veggies.
- Fat: 25 g – From cheese, avocado, and olive oil.
Make Ahead and Storage
Refrigerating: You can prep the veggies and vinaigrette a day ahead, but add halloumi just before serving to keep it crispy.
Freezing: Halloumi can be frozen before cooking, but I don’t recommend freezing the assembled salad.
Reheating: Reheat halloumi in a skillet for a few minutes; it crisps up nicely without losing its chewy texture.
Why You’ll Love This Recipe?
Here’s why I keep coming back to this salad:
- It’s quick and easy to make, perfect for weeknights.
- Versatile with plenty of ingredient swaps for any diet.
- A perfect balance of fresh veggies, creamy avocado, and crispy halloumi.
- Makes a colorful, Instagram-worthy meal that tastes as good as it looks.
- Provides a satisfying protein boost without meat, ideal for vegetarians.
Crispy Halloumi Salad Bowl Recipe
Ingredients
Method
- Start by washing your greens and slicing the cucumbers, radishes, and avocado. Chop the herbs and finely dice the shallot for the vinaigrette. Keeping everything prepped makes assembly quick and easy.
- Whisk together champagne vinegar, lemon juice, honey, olive oil, and the finely chopped shallot. Add tahini or mustard if you like a creamier dressing. Season with salt and pepper to taste.
- Slice the halloumi into ½-inch pieces. Pan-fry or roast in a lightly oiled skillet until golden brown and crispy on both sides. The outside should be crunchy while the inside stays soft and chewy.
- In a large bowl, combine the greens, cucumbers, radishes, avocado, and herbs. Drizzle with the vinaigrette and toss gently. Top with the crispy halloumi just before serving to keep it crunchy.
Notes
- I always toast the halloumi lightly; it makes a huge difference in texture.
- Adding a pinch of smoked paprika to the cheese gives a subtle depth.
- Serve immediately after assembling to avoid soggy greens.
- I like to zest a little lemon over the salad for a bright, fresh finish.
