Halloumi Salad with Mint Dressing Recipe

By Rex Marketing & CX Team

Overhead view of Halloumi salad with fried halloumi, chickpeas, cucumbers, tomatoes on a white plate

Why This Halloumi Salad Recipe is a Textural Masterpiece

This Halloumi Salad Recipe turns a simple mix of greens into a high-protein, satisfying meal. Halloumi is a unique Cypriot cheese with a high melting point, allowing it to be pan-fried or grilled until golden without losing its shape. The secret to this salad lies in the contrast of textures: warm, "squeaky" cheese paired with crunchy roasted chickpeas and crisp Persian cucumbers. A bright dressing featuring Ultimate Red Wine Vinegar, opens in a new tab and 19.53 Apple Cider Vinegar, opens in a new tab provides the perfect acidic balance to the salty cheese and fresh mint.

Halloumi is a great topper to make your mixed salad a full meal. This Cypriot goat and sheep cheese is perfect for grilling and frying. In our Halloumi Salad Recipe, we pan-fry the cheese to achieve a savory crust and a tender, warm center.

Focusing on Texture and Crunch

When building a great salad, texture is everything. Our use of roasted chickpeas and Persian cucumbers provides a necessary crunch. For those looking to experiment, consider adding crumbled pita chips or thinly sliced sugar snap peas. If you enjoy a deep herbaceous flavor, you can even tuck extra mint leaves directly into your salad greens.

Perfect for Meal Prep

This salad is a versatile option for busy weekdays. You can prepare the vegetables and greens in advance. Keep the mint dressing in a separate container and simply fry or grill the Halloumi when you are ready to assemble and serve.

Tips for Mastering the Halloumi Salad Habit

  • Mellow the Onions: Mix the red wine vinegar and apple cider vinegar with your sliced onions first. Letting them soak while you prep the rest of the ingredients softens their bite and infuses them with brightness.
  • Release the Mint Aroma: Whisk the fresh minced mint vigorously with the vinegar and mustard. This physical action helps release the essential oils into the dressing for a bolder flavor.
  • Watch the Heat: Slice the Halloumi into 1/4-inch pieces. Cook on medium heat for about 3-4 minutes on the first side. Be careful after flipping, as the hot pan will brown the second side much faster.
  • Balance the Salt: Many Halloumi cheeses are quite salty. Taste a piece of the cooked cheese before adding extra salt to your final salad to ensure the flavors remain balanced.

 

FAQs About Halloumi Salad

Can I grill the cheese for this halloumi salad recipe?

Yes. Halloumi has a very high melting point. You can grill it on a medium-high flame until char marks appear. This adds a smoky depth to the mild taste of the cheese.

What makes Halloumi cheese "squeaky"?

The "squeak" comes from the large protein clusters in the cheese that resist melting. When cooked, these proteins rub against your teeth, creating the signature texture.

Is there a vegan substitute for Halloumi?

While nothing perfectly replicates the "squeak," extra-firm tofu or seitan seasoned with lemon juice and salt can provide a similar protein-rich base for the salad.

Related products

Front view of 8.5oz Ultimate Red Wine Vinegar: deep red liquid, white label with teal/yellow accents

Ultimate Red Wine Vinegar

Prices: Sale Price: From $13.00

Front view of an apple cider vinegar bottle with amber liquid and a "Sweet & Tangy" label.

19.53 Miles From The Tree Apple Cider Vinegar

Prices: Sale Price: From $13.00

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Halloumi Cheese Salad with Mint Dressing

American Vinegars Works

Servings

2–4 People

Prep Time

20 minutes

Cook Time

15 minutes

Cuisine

Cypriot / Mediterranean

Category

Main

This Halloumi Salad is a vibrant, texture-rich dish that transforms a simple mixed green salad into a complete meal. Featuring pan-fried Halloumi—a Cypriot cheese known for its high melting point and satisfying "squeaky" texture—the salad is balanced by the crunch of roasted chickpeas and fresh Persian cucumbers. The dressing is a creamy, herbaceous blend of Ultimate Red Wine Vinegar, 19.53 Apple Cider Vinegar, and fresh mint.

Halloumi Cheese Salad with Mint Dressing

Ingredients

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    • 1 can of chickpeas drained

    • 1 tablespoon of za’atar (optional)

    • 2 tablespoons of olive oil

    • half of a medium sweet onion (about ½ cup)

    • 1 bag of mixed greens (about 4 ounces)

    • 3 Persian cucumbers thinly sliced (about 1 ½ cups— not peeled)

    • 1 cup of cherry tomatoes cut in half

    • 1 cup of sliced, mixed color mini sweet peppers (or colorful bell peppers)

    • 1 block of Halloumi cheese (usually around 8 or 9 ounces)

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    • 2 tablespoons of Ultimate Red Wine Vinegar

    • 2 Tablespoons of 19.53 ACV (or one of our other sweet & tangy vinegars)

    • 1 teaspoon of mustard

    • 1 tablespoon of crème fraiche (or sour cream)

    • 2 tablespoons of minced fresh mint

    • 4 tablespoons of AVW Olive Oil

    • 1 tablespoon of maple syrup

    • Salt & pepper to taste

    Directions

    1. Preheat oven to 425

    2. Mix chickpeas, oil, and za’atar together.  You can use other spices or simple go with salt and pepper.  Feel free to add more salt but be mindful that many za’atar spice mixes already have varying degrees of salt.

    3. Join both vinegars and thinly sliced onions in a small whisking bowl.  Let the onions sit in the vinegar while you chop the other vegetables

    4. Chop all the vegetables and assemble in a large bowl with greens.  Remove the onions from the vinegar and add to the bowl of salad ingredients. 

    5. Add mustard to the reserved vinegar and mix well.  Add crème fraiche and maple syrup and blend well.  And minced fresh mint.  Add salt and pepper to taste. Whisk in olive oil until emulsified. You are purposefully whisking with the fresh mint to help release the mint flavors in the dressing.  Letting the dressing sit a few minutes will also help with this.

    6. Halloumi is often sold in plastic blocks with a small amount of brine in the packaging.  You want to slice the block in about ¼ slices.  Add a very small coating of olive oil (About 1 tablespoon) to a nonstick pan or well season pan (a crepe pan has worked well for me) and set on medium heat.  Add cheese slices and cook until the cheese is lightly colored—this will be about 3 or 4 minutes on the first side—and flip the cheese. 

    7. Be careful with the second side because it tends to cook faster now that the pan is hot.

    8. Add chickpeas (and/or pita chips) to salad greens.  Add dressing and blend well.  Adjust for salt and pepper but be mindful that many Halloumi cheeses are quite salty so give that a taste first before adding too much extra salt to your salad. 

    9. Plate salad and put cheese slices on top for serving.  You should serve the salad as soon as the cheese is done—the texture deteriorates and the crip is lost as it cools-- so time your cheese frying to when you are ready to eat.
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