Halloumi is unusual among cheeses because it can be grilled or pan-fried without melting into the pan. Its firm structure allows the outside to develop a golden crust while the center becomes warm and slightly softer.
That quality makes halloumi especially suitable for salads containing cooked lentils. The lentils provide an earthy base, while the warm cheese adds a salty contrast that works well with fresh vegetables.
Cherry tomatoes bring sweetness and acidity, cucumber contributes crunch, and finely diced red onion adds a sharper flavor. Fresh parsley ties the ingredients together, giving the salad a bright herbal finish.
The lentils should be cooked until tender but still hold their shape. Overcooked lentils can become mushy when mixed with the vegetables, changing the texture of the finished salad.
A simple lemon and olive oil dressing complements the cheese without competing with its natural saltiness. Adding the halloumi shortly before serving keeps its golden exterior pleasantly firm.
This salad can be served as a vegetarian lunch, a light dinner, or a substantial side dish alongside warm pita bread.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Mediterranean Halloumi Cheese Salad
Ingredients
Equipment
Cooking Instructions
- Place the dry lentils in a fine-mesh strainer and rinse thoroughly under cold running water. Check for small stones or damaged lentils and remove them.
- Transfer the rinsed lentils to a medium saucepan and add 3 cups of water. Bring to a gentle boil over medium-high heat.
- Reduce the heat to low and simmer uncovered for approximately 20–25 minutes, or until the lentils are tender but still hold their shape. Add a little additional water if needed during cooking.
- Drain the cooked lentils thoroughly and spread them on a wide plate or shallow bowl. Allow them to cool until no longer hot.
- Wash the cherry tomatoes and cut them in half. If the tomatoes are particularly large, cut them into quarters.
- Wash the cucumber and dice it into approximately ½-inch pieces. Finely dice the red onion and chop the fresh parsley and optional mint.
- Transfer the cooled lentils to a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, parsley, and mint. Toss gently to distribute the vegetables evenly.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, lemon zest, optional honey or maple syrup, and black pepper until combined.
- Pour approximately two-thirds of the dressing over the lentil mixture. Toss gently and taste before adding additional dressing or salt.
- Remove the halloumi from its packaging and pat dry with paper towels. Cut the cheese into slices approximately ½ inch thick.
- Heat 1 tablespoon of olive oil in a nonstick skillet or grill pan over medium-high heat. Arrange the halloumi slices in a single layer, leaving a little space between them.
- Cook the halloumi for approximately 2–3 minutes per side, until a golden-brown crust develops. Turn carefully with a spatula and avoid moving the slices excessively while they brown.
- Remove the halloumi from the skillet and sprinkle lightly with dried oregano if desired.
- Transfer the lentil and vegetable salad to a wide serving bowl or platter. Arrange the warm halloumi slices over the salad.
- Sprinkle with the remaining chopped parsley and freshly ground black pepper. Serve with lemon wedges and any remaining dressing on the side.
Nutrition
Notes
Avoid overcooking the lentils: Begin checking for doneness after approximately 18–20 minutes. The lentils should be tender throughout but remain intact when gently stirred. Drain promptly once cooked.
Dry the halloumi before frying: Excess moisture prevents the cheese from developing a golden crust. Pat each slice dry and use a properly heated skillet for even browning.
Watch the salt: Halloumi is naturally salty, and some varieties contain more salt than others. Taste the dressed lentils before adding salt, especially when using a strongly flavored cheese.
Keep the vegetables crisp: Allow the lentils to cool before combining them with the cucumber and tomatoes. Hot lentils can soften the vegetables and cause them to release additional moisture.
Make ahead and storage: Cook the lentils and prepare the dressing up to 2 days in advance, storing them separately in the refrigerator. For the best texture, fry the halloumi shortly before serving. Refrigerate leftover assembled salad promptly and use within 3 days; the halloumi will become firmer when chilled.