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Spring halloumi salad

Crispy Torn Halloumi Salad

  • Author: Suruchi Avasthi
  • Total Time: 30 minutes


An easy summer salad with crunchy halloumi and a tangy shallot vinaigrette.


Units Scale

For the vinaigrette:

  • Champagne vinegar
  • Lemon juice
  • Honey
  • Olive oil
  • Tahini or mustard
  • Shallot, finely chopped
  • Salt and pepper

For the salad:

  • 1 pack halloumi
  • 1 teaspoon olive oil
  • 1 large head of butter lettuce
  • 1 avocado, sliced
  • 2 cucumbers, sliced
  • 5 radishes, sliced
  • Fresh herbs: chives, mint, and dill
  • 1/2 cup vinaigrette of choice (*see recipe above)
  • Salt and pepper


For the vinaigrette:

  1. Mix all ingredients with desired amounts together in a small bowl or mason jar. Taste and adjust ratios as desired. (See tips above.)

For the salad:

  1. Prepare the halloumi. Line a sheet tray with parchment paper and preheat oven to 450 F. Tear halloumi into large chunks, drizzle with olive oil, and arrange in an even layer on a tray. Bake for 10-12 minutes until halloumi is golden brown on top. Flip to the other side carefully, and bake for another 1o minutes until the second side is golden brown. Remove from oven and set aside to cool.
  2. Prepare the salad. On a large serving platter, arrange the lettuce, avocado, cucumbers, radishes, and herbs. Sprinkle with salt and pepper to taste. Add the halloumi.
  3. When ready to serve, dress with vinaigrette. Enjoy!
  • Prep Time: 10
  • Cook Time: 20

Keywords: halloumi, vegetarian, salad