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Crispy Halloumi Salad Bowl Recipe
Ash Tyrrell

Crispy Halloumi Salad Bowl Recipe

I have to admit, this Crispy Halloumi Salad Bowl 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.