Looking for an easy and delicious salad recipe? Try my fried halloumi salad. Made from 7 simple ingredients this salad is perfect any night of the week. Oh and it’s completely keto too! 

Fried Halloumi Salad -Healthyish Foods

This Mediterranean inspired recipe is the perfect way to start any meal. I’d recommend enjoying this with a light fish dish. Maybe seared scallops or a simple flaky white fish cooked in a white wine butter. Another great recipe to try with this fried halloumi salad is my mahi mahi in lemon butter. It’s light, healthy and delicious.

Fried Halloumi Salad -Healthyish Foods

Finally, if you’re not familiar with halloumi you’re going to want to change that! Halloumi is a semi-hard cheese typically made from goat or sheep milk. It has a high smoke point which makes it perfect for grilling or frying. Stored in brine, this cheese has a pleasant saltiness that is out of this world good. Basically, once it’s fried it creates a crispy layer of cheese on the outside while remaining soft and gooey in the center. It’s delicious! 

Fried Halloumi Salad

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  • 1 block halloumi, about 8 ounces
  • 10 ounces grape or cherry tomatoes , sliced in halves
  • 3-4 ounces arugula
  • ½ small red onion , sliced thin
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic reduction, or however mich you enjoy
  • Salt and pepper, to taste


  • skillet
  • mixing bowl


  • Heat a skillet to medium high heat. Gently spray it with olive oil cooking spary and place the halloumi in the pan. Cook for 2-3 minutes on each side or until golden brown on each side. It is easy to flip, so do not worry.
  • In a mixing bowl combine the arugula, sliced red onion, sliced tomatoes, olive oil, lemon juice and salt and pepper. Toss until well combined.
  • Place the salad on a platter and top with the fried halloumi.
  • Drizzle with balsamic reduction and serve immediately. The cheese can be sliced so it is easy to share!
  • NOTE: If you wait too long to serve, the cheese will firm back up.