Halloumi Salad With Sundried Tomatoes, Mint And Honey-balsamic Spinach


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Is there any end to how versatile and delicious pan-fried halloumi is? This halloumi salad is so classy, and yet takes less than 20 minutes to make. Just toss spinach in a simple honey-balsamic dressing, then top with grilled halloumi, sundried tomatoes and minty yogurt. It’s the perfect light but luxury lunch for yourself, or a simple and tasty appetizer for dinner guests.

A closeup of a halloumi salad with a fork next to it

What’s so great about this halloumi salad?

OK, so you’ve discovered the wonderful-ness that is halloumi cheese – that white, salty, semi-hard cheese from Cyprus that turns into one of the most delicious appetizers ever when it’s cooked. You’ve eaten it grilled simply with lemon wedges and toasted bread, you’ve tried halloumi fries (I hope!), halloumi kebabs and halloumi burgers.

But have you ever tried to make halloumi the star of the show on a salad? This crispy halloumi salad with avocado, corn and tomatoes is legendary, but what’s so great about this halloumi salad with sundried tomatoes and spinach?

  • Like many Mediterranean appetizers, it takes a few fresh and simple ingredients and makes something incredibly delicious and memorable out of them (see next point below!).
  • You need just 4 ingredients for the salad, 3 for the dressing and another 3 for the minty yogurt.
  • It’s a spinach based salad, and therefore nice and healthy.
  • This works perfectly as a simple lunch or a side for an easy midweek meal. But it works equally as well as a simple but classy appetizer for guests. Or perhaps BBQ the halloumi and serve as a BBQ side?

About the ingredients

Halloumi: You’ll need 1 ‘log’ or roll of halloumi cheese to make this salad. I prefer to go for an authentic Cypriot halloumi if it’s available. It just seems to have a better texture when cooked. Most supermarkets sell halloumi in the packaged cheese section these days, but if you’re having trouble finding it try a European style deli or even Amazon!

Sundried tomatoes: This is easy! Just grab a jar or tub from your supermarket shelf or deli. Sundried or semi-dried will do the trick.

Spinach: Grab a bag of ready-washed baby spinach to make things easy, if it’s available.

Mint: Fresh. It’s so easy to grow your own, or grab a package from the supermarket. If you can’t find any fresh at the shops, which I sometimes can’t, dried will work instead.

Greek yogurt: I usually go for an authentic brand like Chobani. Here in Australia most brands are made of cream, which I try to avoid.

Lemon, balsamic vinegar, olive oil and honey: for the easy dressing, and for the garnish.

ingredients for making a halloumi salad from above

How to make it

collage of 2 images showing chopped spinach on a chopping board and in a bowl
collage of 2 images showing chopping herbs and mixing them into tzatziki

Step 1: Whisk the dressing ingredients together. Toss it through the spinach in a big bowl.

Step 2: Pan-fry the halloumi slices for a few minutes on each side or until dark golden and lightly crispy. The key to cooking halloumi is to not move it until the liquid that oozes out has evaporated and the residue has turned golden brown. Then check if it’s sufficiently cooked and flip over to cook on the other side.

Step 3: Working quickly, arrange the just-cooked golden halloumi over the spinach on a large plate. Then scatter over the sundried tomatoes.

Step 4: The final step is to whisk together the Greek yogurt and chopped mint and a few squeezes of lemon juice. Spoon it over the salad together with a sprinkle of paprika and more fresh mint for an extra minty ‘kick’ but also a final decorative touch.

Step 5: Serve immediately while the halloumi is still hot and crisp. I like to serve this with either toasted Greek pitta bread, or this 2-minute toasted bread with olive oil and salt. Alternatively, a little couscous or quinoa would go well.

halloumi salads on white plates and blue backgrounds from above

How to serve it

As halloumi is so ‘meaty’, I think this halloumi salad makes a great light(ish) lunch. It’s also a great choice for an appetizer or side for guests. It’s so simple and yet hearty and classy, don’t you think?

I think it would make a particularly great BBQ side dish. You could BBQ the halloumi instead of pan-frying it. Just cut the halloumi slices a little thicker so that they hold up well on the grill. Spray with a little olive oil and cook for a few minutes on each side.

Alternatively serve it on the side midweek with steak, chicken or fish.

More things to know (FAQs)

Where can I buy halloumi?

In the UK and Australia halloumi is available in most major supermarkets. In the USA you can try Whole Foods, Walmart or Costco, a European style deli or even Amazon.

I like to go for an authentic Cypriot brand if there’s a choice as I find the texture better.

Can I bake or air fry my halloumi instead?

Actually… yes! If you’d prefer to bake it, just preheat the oven to 200C/390F. Then pop the halloumi slices in a baking dish, drizzle with olive oil and bake for around 15 minutes, turning half way.

If you’d like to air fry it, brush the halloumi with olive oil lightly on both sides. Then air fry for 15 minutes at 200C/390F, or until dark golden and crisp. Turn half way.

Can I make it ahead?

Halloumi is always best served immediately after cooking, when it’s hot and squidgy in the middle and crispy on the outside. MMmm.

However, what you can do is whisk up the dressings in advance. Just cover them and keep them in the fridge until you’re ready to make the salad.

More warm salads (perfect for lunches, BBQs and more!)

Or see all easy salads.


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2 plates of halloumi spinach salad with forks on them
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Halloumi Salad With Sundried Tomatoes, Mint And Honey-balsamic Spinach

A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar. Scattered with tart sundried tomatoes and dotted with a minty lemony yoghurt. So easy to make, in just 20 minutes, and, meat-eaters, you really won't miss the meat!
Prep: 12 minutes
Cook: 5 minutes
Total: 17 minutes
Servings: 2 as a light meal or 4 as an appetizer



For the honey-balsamic dressing

For the minty yoghurt

  • 2 tablespoons Greek yoghurt
  • 2 tablespoons chopped mint
  • 2 good squeezes fresh lemon juice

For the salad

  • ounces fresh spinach, washed & chopped
  • 1 ‘log’ of halloumi cheese, cut into 1-cm wide slices (8.8 ounces/250 grams)
  • 5 sundried tomatoes, chopped
  • a few sprigs of fresh mint & a sprinkle of paprika, hot or regular

To serve (optional)

  • a slice of lemon & toasted pitta bread


  • First of all, make the honey-balsamic dressing by whisking together the three ingredients. Toss 3 or 4 tablespoons of it with the washed spinach in a bowl, then turn it out onto two plates.
    2 tablespoons balsamic vinegar, 1 tablespoon honey, ⅓ cup olive oil, 3½ ounces fresh spinach
  • Now prepare your minty yoghurt by stirring the mint and lemon into the yoghurt. Set aside.
    2 tablespoons Greek yoghurt, 2 tablespoons chopped mint, 2 good squeezes fresh lemon juice
  • Heat up a large skillet/frying pan or griddle pan and dry fry the halloumi slices for a few minutes on each side or until nicely browned. Then arrange them in an overlapping line down the centre of your spinach.
    1 ‘log’ of halloumi cheese
  • Sprinkle the sundried tomatoes over the salad along with the mint sprigs. Quickly dot the salad with spoonfuls of the minty yoghurt and sprinkle with a couple of pinches of paprika. Serve while the halloumi is still warm with a slice of lemon for squeezing over the cheese and some toasted pitta bread if you like. Then enjoy!
    5 sundried tomatoes, a few sprigs of fresh mint & a sprinkle of paprika, a slice of lemon & toasted pitta bread


Alternative ways to cook halloumi: BBQ for a few minutes on each side. Bake for 15 minutes at 200C/390F, turning half way. Air fry for 15 minutes, brushing lightly with oil beforehand. Turn half way. 
Making ahead: Halloumi is best cooked just before eating. However, prepare the dressings ahead and keep them in the fridge until ready to use. 
Remaining dressing: Store any remaining dressing and yoghurt covered in the fridge to use over the following few days.


Calories: 402kcal, Carbohydrates: 16g, Protein: 3g, Fat: 36g, Saturated Fat: 5g, Sodium: 67mg, Potassium: 460mg, Fiber: 1g, Sugar: 13g, Vitamin A: 4900IU, Vitamin C: 17.1mg, Calcium: 79mg, Iron: 2.3mg
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About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. Helen, I used to always think I was not a chicken or fish lover – but this last month, I gave up both and I must say I have missed them terribly!
    I do so enjoy tart, salty, fresh and sweet flavors combined in one meal, so this salad is simply scrumptious to me!

    1. Oh, this salad is perfect if you’re going through a veggie phase! Do try it, Shashi, and let me know what you think!

  2. This is ABSOLUTELY gorgeous!!!!!!!!!! The perfect dinner salad, if you will! I loveeeeeee the crisp brownness of the Haloumi and those sun dried tomatoes!!!!!! *-*. Although I do eat non vegetarian, I louuuuveeeee a good vegetarian meal and this, for one, certainly is! <3

    1. Aw, so glad you love this so much, Samina! I aim to please … hehe. Please do have a go at it and let me know what you think. I loved it!

  3. I LOVE halloumi and it’s definitely one of those things that fills the “meat void” in a dish. This looks so good!