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Golden Seared Halloumi & Garden Veggie Bowl

Enjoy crisp, pan-seared halloumi over a vibrant medley of fresh cucumbers and juicy tomatoes. A simple, savory dressing brings this refreshing Mediterranean-style salad together in minutes.
Course Main Course
Cuisine Mediterranean-Inspired
Keyword grilled halloumi salad, halloumi salad, Mediterranean halloumi salad
Prep Time 12 minutes
Cook Time 6 minutes
Additional Time 5 minutes
Total Time 23 minutes
Servings 6
Calories 306kcal

Equipment

  • Large cast-iron skillet
  • Wide, shallow serving platter or bowl
  • Small jar with a tight-fitting lid
  • Cutting board & Chef's knife
  • Tongs

Ingredients

For the Smoked Paprika Vinaigrette

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoon freshly cracked black pepper
  • ¼ teaspoon smoked paprika

For the Salad & Halloumi

  • 1 teaspoon kosher salt divided
  • 14 oz about 400 g block halloumi cheese
  • 7 oz about 200 g mixed spring greens
  • 1 ½ pints grape tomatoes sliced in half
  • 2 large English cucumbers sliced into half-moons
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill

Instructions

  • Shake the Vinaigrette: In the small jar, combine the extra-virgin olive oil, fresh lemon juice, black pepper, and smoked paprika. Seal the lid tightly and shake vigorously for about 30 seconds until the dressing is emulsified. Set it aside.
  • Prepare the Salad Foundation: In a large mixing bowl, combine the mixed spring greens, halved grape tomatoes, cucumber half-moons, fresh parsley, and dill.
  • Dress and Plate the Greens: Pour about two-thirds of the vinaigrette over the salad mixture. Sprinkle with half of the kosher salt (½ teaspoon) and gently toss to coat everything evenly. Arrange the dressed salad on your large serving platter.
  • Slice the Halloumi: Pat the block of halloumi completely dry with paper towels. Cut it crosswise into uniform ½-inch thick planks. Sprinkle the remaining ½ teaspoon of kosher salt over both sides of the cheese slices.
  • Heat the Skillet: Place the large cast-iron skillet over high heat. Allow it to preheat for 3–4 minutes, or until you see faint wisps of smoke.
  • Sear the Halloumi: Carefully arrange the halloumi planks in the hot, dry skillet in a single layer. Sear for 90 seconds to 2 minutes per side. The cheese is ready to flip when it releases easily from the pan and shows deep golden-brown sear marks.
  • Garnish and Serve: Immediately transfer the hot, seared halloumi onto the bed of dressed greens. Drizzle with the remaining vinaigrette and serve right away while the cheese is warm and soft.

Notes

Storage: This salad is best enjoyed fresh. If you have leftovers, store the salad greens and the halloumi in separate airtight containers in the refrigerator for up to 2 days. Reheat the halloumi briefly in a hot pan before serving.
Ingredient Swaps: Feel free to substitute basil or cilantro for the parsley and dill. For a heartier meal, add a can of drained and rinsed chickpeas to the salad base.
Pro Tip: If your halloumi seems exceptionally salty, you can soak the entire block in cold water for 20–30 minutes before patting it dry and slicing. This will temper its saltiness.

Nutrition Facts

Serving Size: 1 (of 6)
  • Calories: 309
  • Total Fat: 23 g
  • Saturated Fat: 12 g
  • Trans Fat: 0 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 8 g
  • Cholesterol: 53 mg
  • Sodium: 1380 mg
  • Total Carbohydrate: 10 g
  • Dietary Fiber: 2 g
  • Total Sugars: 4 g
  • Includes 0 g Added Sugars
  • Net Carbohydrates: 8 g
  • Protein: 17 g
  • Calcium: 508 mg
  • Iron: 1 mg
  • Potassium: 368 mg
  • Vitamin C: 15 mg