This halloumi citrus salad is a vibrant little dish packed with bold flavors and textures. Think juicy orange slices, salty, squeaky, grilled halloumi, and a handful of fresh basil. It’s everything you want in a light lunch or stunning side. Ready in 15 minutes and perfect for spring or summer gatherings!
Summer is just around the corner, the season when the days are long but no one has time to cook. This quick and easy halloumi citrus salad is a wonderful meeting of flavors and textures: sweet and salty, crunchy and squeaky. Vegetarian, protein-rich, and light, this little dish will look gorgeous on any spring or summer table.
I love pan frying halloumi and putting it on everything: on my morning toast, serve it alongside my eggs, I even add it to my stew. It is my opinion halloumi belongs to any dish and makes anything better.
This salty, tangy cheese with a high melting point is the epitome of summer cooking: it was made to be grilled or pan seared then served atop a bright salad or as a meat substitute, making life easy, simple, and fun. Just like summer should be.
How to Make Halloumi Citrus Salad
You can get this salad plated and on the table in about 20 minutes. Cut and drizzle the halloumi with hot honey and olive oil, then pan sear until caramelized and golden. This is my preferred way of making halloumi: the hot honey (you can also use honey and red pepper flakes) offers a wonderfully sweet contrast to the salty halloumi while also caramelizing it.
Grilling the halloumi takes no time, but you can get everything else done while it’s sizzling away: slice the cucumbers and onion; make the dressing, then peel and slice the orange. I like dressing my salad every step of the way: the cucumber and onions in a separate bowl, then again when assembling.
Place half the orange slices on a serving plate and drizzle with a little bit of the dressing, then top with the cucumber and onion mixture, the rest of the orange slices, and the grilled halloumi. Drizzle with the rest of the dressing and finish with fresh herbs.
The dressing is a simple vinaigrette. Whisk together olive oil, orange juice,, honey, salt, and pepper.
Tips & Variations
This is a citrus salad, so feel free to use whatever you have on hand: oranges, grapefruit or clementines.
With the crunchy cucumber and squeaky halloumi, this is a salad with interesting textures. But if you’re looking for extra crunch, try adding pistachios, pine nuts, or even crispy chickpeas for extra protein.
To me, this is a perfect side dish, but you can also turn it into a full meal: serve with quinoa, roasted sweet potatoes, or over a bed of greens.
And you can obviously make it vegan! Swap the halloumi for tofu or plant-based cheese alternatives.
What to Serve With It
This Halloumi Citrus Salad belongs to any spring or summer dinner table and can be paired with virtually any dish. Here are a few ideas: crusty bread or pita; grilled chicken or lamb, perhaps a quiche, but don’t forget the rose or any version of any wine.
If you make this Halloumi Citrus Salad please let me know in the comments! I’d love to hear from you!
Ingredients
1 (8 ounce) block halloumi cheese, sliced into 1-inch pieces
2 tbsp hot honey (alternatively you can use regular honey and 1 tsp red pepper flakes)
2 tbsp olive oil
5 mini cucumbers, sliced
1/2 red onion, thinly sliced
1 orange, peeled and sliced (save the peels)
fresh herbs
- Orange Vinaigrette
4 tbsp olive oil
3 tbsp orange juice
1 tbsp honey
salt and black pepper
Directions
Add halloumi slices to a medium bowl and drizzle with honey. Toss to coat. Heat the olive oil in a nonstick skillet over medium-high. Cook halloumi until golden brown, about 2 to 3 minutes per side. Remove and set aside.
Make the vinaigrette: in a small bowl, whisk together the olive oil, orange juice, honey, salt and pepper until emulsified.
Assemble the salad: place half the orange slices on a serving plate. Drizzle with some of the vinaigrette.
Add orange peels, cucumber and orange slices to a medium bowl. Drizzle with half the vinaigrette. Add to serving plate with the remaining orange slices.
Top with grilled halloumi and drizzle with remaining vinaigrette. Finish with fresh herbs and serve.
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