Mama Living Abroad

Halloumi Salad

hallumi salad
hallumi salad

This is one of my favorite salads to order when we visit Israel, and it’s also easy to throw together and make at home. The halloumi cheese is originally from Cyprus, traditionally made from goat’s and sheep’s milk, or a mixture of the two. Halloumi can be eaten raw, but it is an ideal cheese for grilling or frying. For the salad base, you can use any vegetables that you like. Assemble the salad just before eating, and share with a buddy. 

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hallumi salad

Halloumi Salad

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The salad:

  • 7 oz (200 grams) halloumi cheese cut into cubes or slices
  • 2-4 cups mixed greens
  • 1 red onion sliced
  • 1 cup shredded cabbage
  • 1 small cucumber diced
  • 1 carrot shredded
  • a handful of cherry tomatoes sliced in half

Sautée mushrooms:

  • A handful of mushrooms sliced
  • 2-3 tablespoons (30-45 ml) olive oil
  • 2 garlic cloves crushed
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) sweet chili sauce

For the dressing:

  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • *Optional* sesame seeds for garnish


  • Dry the halloumi cubes with a paper towel.
  • In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Add mushrooms, crushed garlic, soy sauce, and sweet chili. Cook (stirring occasionally) until mushrooms are lightly browned, about 5 minutes.
  • Reduce heat to low and simmer until mushrooms are soft, 5 to 8 more minutes. Remove the mushrooms to a small bowl.
  • In the same pan, add a little oil and turn the heat on to high—Fry the halloumi cubes or slices on all sides until nicely browned.
  • Arrange the veggies in a serving bowl.
  • Just before serving, add the sautéed mushrooms and fried halloumi.
  • Place all the dressing ingredients into a jar. Shake it, and drizzle about half over the salad. Toss well, adding more dressing if needed.
  • *Optional* Garnish with sesame seeds.

Tips and Tricks:

  • Fry the halloumi just before serving!
  • Other toppings that can compliment the salad- roasted nuts, dries tomatoes, kalamata olives, green chilies.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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