Halloumi Tomato Salad with Fresh Herbs

This halloumi tomato salad with fresh herbs is a vibrant, savory dish that I love making when I want something fresh but also hearty. The juicy tomatoes and bright herbs balance perfectly with the salty, golden-brown halloumi, while the lemon dressing brings everything together with a zesty finish.

Why You’ll Love This Recipe

I enjoy this salad because it’s both light and satisfying. The tomatoes provide sweetness and freshness, the herbs add brightness, and the capers give a briny pop. What really makes this salad stand out for me is the halloumi—it’s crisp on the outside, soft on the inside, and adds a deliciously salty bite. It works beautifully as a starter, side dish, or even a light meal on its own.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 lemon (zest and juice)
▢2 tablespoons minced flat-leaf parsley
▢2 tablespoons minced mint
▢2 tablespoons minced scallion (green onion)
▢2 tablespoons minced capers (drained)
▢¼ teaspoon black pepper
▢3 large tomatoes
▢3 tablespoons extra-virgin olive oil
▢8.8 oz Halloumi cheese (1 block)

Directions

1. I start by zesting and juicing the lemon into a small bowl. I mix it with the parsley, mint, scallion, capers, black pepper, and 2 tablespoons of olive oil to create a fresh herb dressing.
2. I slice the tomatoes and arrange them on a serving platter.
3. I cut the halloumi into thick slices and pat them dry with a paper towel.
4. I heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Once hot, I add the halloumi slices and cook until golden brown on both sides, about 2 minutes per side.
5. I place the grilled halloumi over the tomatoes and spoon the herb dressing on top.
6. I serve the salad warm, while the halloumi is still crispy.

Servings and Timing

This recipe makes about 4 servings. It takes me around 10 minutes to prepare the herbs and tomatoes, plus another 5 minutes to cook the halloumi. The whole dish comes together in about 15 minutes.

Variations

Sometimes I add cucumbers or roasted red peppers for more crunch and flavor. If I want a heartier salad, I serve it over a bed of arugula or baby spinach. For extra richness, I occasionally drizzle on a little balsamic glaze. I’ve also swapped the mint for basil when I want a different herbal note.

Storage/Reheating

This salad is best enjoyed fresh, while the halloumi is warm and crispy. If I have leftovers, I store the tomatoes and herbs separately from the halloumi in airtight containers in the fridge for up to 2 days. To reheat the halloumi, I quickly pan-fry it again until hot and golden before assembling the salad.

FAQs

Can I use another cheese instead of halloumi?

Yes, I sometimes use paneer or queso blanco, which can also be grilled without melting.

Do I need to salt the tomatoes before making this salad?

I don’t always, but salting them lightly and letting them sit for a few minutes can help draw out excess moisture and intensify the flavor.

Can I grill the halloumi instead of pan-frying?

Yes, I often grill the halloumi for extra smoky flavor, especially when I’m already using the grill.

What kind of tomatoes work best?

I like using large ripe tomatoes, but cherry or heirloom tomatoes also work beautifully.

Can I make this salad ahead of time?

I prefer making it fresh, but I sometimes prep the herb dressing and slice the tomatoes ahead of time. I cook the halloumi right before serving.

How do I keep halloumi from sticking to the pan?

I make sure the pan is hot and use just enough oil to coat the bottom before adding the cheese.

Is halloumi supposed to be salty?

Yes, halloumi naturally has a salty flavor, which balances well with the fresh herbs and lemon.

Can I serve this as a main dish?

Yes, I sometimes pair it with crusty bread or grains like quinoa to make it a full meal.

Can I add olives to this salad?

Yes, olives complement the briny capers and add another Mediterranean touch.

Can I serve the salad cold?

I prefer it warm because the halloumi tastes best freshly cooked, but leftovers can be eaten cold if needed.

Conclusion

This halloumi tomato salad with fresh herbs is one of my favorite quick dishes when I want something fresh, flavorful, and satisfying. The combination of juicy tomatoes, fragrant herbs, tangy lemon, and crispy halloumi makes it irresistible. I love that it comes together in just minutes and always feels like a special treat, whether I serve it as a side or enjoy it as a light main course.

Print