My Definitive Halloumi Salad
This is my foolproof method for a truly wonderful halloumi salad. It's a study in contrasts—warm, salty cheese against a cool, crisp salad—and is perfect for a light lunch or supper.
There are some ingredients that simply transform a meal from the everyday to something rather special, and for me, halloumi is one of them. This wonderfully versatile Cypriot cheese, with its unique, firm texture and salty tang, has rightfully earned its place in our kitchens. It's no longer just a holiday treat but a staple for a quick, satisfying supper.
The secret, as with so many things, lies in the cooking. Getting that perfect golden-brown crust while keeping the inside soft and yielding is an art, but it's one that is very easily mastered once you know how. So many people complain of rubbery, squeaky results, but that can be avoided with just a little bit of care and attention to the method.
This salad is my definitive way of preparing it, pairing the warm, savoury cheese with crisp, refreshing salad leaves and a simple, zesty dressing that cuts through the richness beautifully. It's a study in contrasts – warm and cool, soft and crisp, salty and sharp – and it is, quite simply, a joy to eat.
Why You'll Love This Recipe
- Drying the halloumi thoroughly before cooking is the absolute key. This prevents it from steaming in the pan and allows it to form a proper, golden-brown crust.
- Cooking in a very hot, dry, non-stick pan is essential. Adding oil is unnecessary and can make the cheese greasy; the high heat sears the outside quickly, keeping the inside soft.
- The simple lemon and mustard dressing provides the perfect acidic counterpoint to the rich, salty cheese, balancing the entire dish and keeping it light and refreshing.
Ingredients
- 225g block of halloumi cheese
- 100g mixed salad leaves (such as rocket, spinach, and watercress)
- 12 cherry tomatoes, halved
- 1/2 cucumber, deseeded and sliced into half-moons
- 1/2 small red onion, very thinly sliced
- A small handful of fresh mint leaves
- For the dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp clear honey (optional, but it balances the sharpness)
- Salt and freshly ground black pepper
Equipment Needed
Large non-stick frying pan · Chopping board · Sharp knife · Kitchen paper · Small jam jar with a lid · Large serving bowl
Step-by-Step Instructions
- First, make the dressing. This is always best done a little ahead to allow the flavours to mingle. In a clean jam jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, and honey, if using. Season with a little salt (not too much, as the halloumi is salty) and a good grinding of black pepper. Screw the lid on firmly and shake it vigorously until the dressing has emulsified and looks creamy. Set aside.
- Now, prepare the halloumi. This step is crucial. Remove the cheese from its packaging and pat it completely dry all over with kitchen paper. This is the most important secret to achieving a good, crisp crust. Slice the block into 1cm thick pieces.
- Place a large, heavy-based non-stick frying pan over a medium-high heat. Let the pan get properly hot. There is no need for any oil. Lay the halloumi slices in the hot, dry pan in a single layer. Be careful not to overcrowd it; cook in two batches if necessary.
- Fry for 1-2 minutes on each side, resisting the temptation to move the slices until you need to turn them. They are ready to be turned when they are a beautiful, deep golden brown. Once both sides are cooked, remove them from the pan.
- To assemble the salad, place the mixed leaves, cherry tomatoes, cucumber, and sliced red onion in a wide, shallow serving bowl. Give the dressing another quick shake and pour about two-thirds of it over the salad. Toss everything together gently with your hands to coat the leaves lightly.
- Arrange the warm, freshly cooked halloumi slices over the top of the salad. Scatter over the fresh mint leaves and serve immediately, with the remaining dressing in a small jug on the side for anyone who'd like more.
Delia's Notes from the Kitchen
A final thought on the halloumi itself. Do try to buy a good quality one, preferably from Cyprus. The texture and flavour really are superior. And please, don't be afraid of the heat. A timid pan will only steam the cheese; you need to be bold to get that all-important golden crust.
How to Store & Reheat
This salad is best eaten immediately while the halloumi is warm and soft. Halloumi becomes very firm and rubbery as it cools and does not reheat well. If you must prepare ahead, you can make the dressing and chop the salad ingredients, storing them separately in the refrigerator. Cook the halloumi just before you are ready to serve.
Frequently Asked Questions
Why did my halloumi turn rubbery and squeaky?
This almost always happens for one of two reasons: either it was overcooked, or it has been left to go cold. Halloumi needs a very quick cook over a high heat. Serve it straight from the pan for the best texture.
Can I use a griddle pan or barbecue?
Absolutely. A griddle pan or barbecue is perfect for cooking halloumi and will give you those lovely charred lines. The method is the same: a hot, dry surface and a quick cooking time.
Do I need to soak the halloumi first?
Some recipes suggest soaking halloumi in water or milk to reduce its saltiness, but I find that with good quality halloumi this is unnecessary. In fact, for this recipe, you want the surface to be as dry as possible, so I would advise against it.
Can I add other ingredients to the salad?
Of course. This salad is a wonderful base. Toasted pine nuts, pomegranate seeds, roasted red peppers from a jar, or some chickpeas would all be lovely additions.
Can I make the dressing in advance?
Yes, the dressing can be made up to 3 days in advance and stored in its sealed jar in the refrigerator. Just remember to take it out about 20 minutes before serving to come to room temperature, and give it another good shake.