Plate with grilled halloumi cheese, tomatoes, avocado over greens; napkin and forks

Grilled Halloumi Salad

Have you ever had Halloumi cheese? In it’s best form – grilled – it’s one of the most delicious thing you’ll ever eat. It’s chewy, salty, browned-crispy on the outside and melty on the inside. It’s like a grilled cheese on its own. Best part? It is SO easy to make. It doesn’t require any fat or special tools, just a non-stick pan and about 10 minutes of your time.

Traditionally Halloumi made with sheep’s and goat’s milk, but a lot of times it’s also made with an addition of cow’s milk. It is sold in most supermarkets and while it’s more expensive than some cheeses, it is very filling and fun to try occasionally. If summer makes you want to cook less then this salad is a great choice. During the winter, I use cherry tomatoes but now that we approach tomato season, I went for a variety of colors of heirloom tomatoes. Capers add a pop of freshness and acidity and healthy drizzle of olive oil binds it all together. I did not indicate ANY salt in this recipe because the cheese is very salty and if you still need some – add it when the salad is ready, don’t salt the tomatoes or avocados or the greens base.

If you are looking for a wine to pair with this salad, I would highly recommend Assyrtiko. It is a Greek white wine with lots of minerality, acidity, and freshness.

Last but not least – I am a meat eater. So is my husband, and he would most likely eat this salad as the side of a heartier protein option. I, however, find it satisfying enough – especially since it also has avocado in it. If you check the nutritional information, you’ll see that 1 package of Halloumi has about 9 servings per 7 oz and each serving has 7 g of protein and 6 g of healthy fats! That’s plenty to feel full without feeling heavy!

Grilled Halloumi Salad

Cook Time 30 minutes
Servings 2


  • 2 handfuls mixed salad greens
  • 1 Tb capers, drained
  • 1 medium heirloom tomato, cut in cubes you can also add a variety of colors of by using a little bit of each varied tomato color!
  • 1/2 avocado, sliced and divided in two portions
  • drizzle olive oil
  • freshly ground black pepper
  • 1 8 oz package Halloumi cheese


  • Start by opening the cheese carefully – it is packaged with extra brine to keep the moisture in. Open over the sink or a paper towel lined plate.
  • Slice into the desired size. Be aware, though, that the way it’s made it will most likely slightly separate in the middle.
  • Place a non-stick pan over medium heat and put pieces of halloumi on it. Make sure it’s not crowded!
  • Let cook – without stirring or moving – until you see it release a liquid. At this point you can move it around and the liquid will evaporate eventually.
  • It should take about 5-7 minutes to get one side browned, but check frequently and when it’s reached the desired color – flip upside down.
  • Meanwhile, mix greens with capers in a bowl. Divide the greens between two plates.
  • Top the greens with sliced avocado and tomatoes, leaving enough room for Halloumi. Drizzle with olive oil.
  • Transfer halloumi to the plate and sprinkle the salad with freshly ground black pepper. Enjoy!

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