Roasting the tomatoes and corn makes this a warm salad, and scattering crispy halloumi bites and drizzling a honey and mustard dressing over the top takes it from good to totally addictive! This magical salad makes an easy meal in itself or a delicious side at any time of year.
It’s a warm salad!
This is one of my favourite salads for several more reasons:
- It showcases crispy halloumi bites. Not sure if you’ll like them? Try these halloumi fries or this halloumi burger first. You’ll be hooked on crispy halloumi forever.
- Add yummy roasted cherry tomatoes, corn (who doesn’t like that?) and creamy avocado and you’ve got one very crowd pleasing salad.
- It can be a light meal all by itself or a delicious side dish for a BBQ or simple midweek meal. I’ve listed specific serving ideas below.
- The easy honey mustard dressing is very tasty. It takes the salad from good to outstanding.
All you need is:
Baby tomatoes: I usually roast them for ten minutes in the oven.
Corn: The best thing to do is to cook fresh corn as you normally would – either boil, grill or roast – then shave it off the cob and into the salad! Sometimes however I take the lazy approach – I simply open a can of cooked corn and roast it with the tomatoes. It aint fancy but it works.
Chopped cucumber, avocado and onion: No explanation necessary!
Halloumi cheese: Buy a ‘log’ of cheese and chop it into cubes. Crisp it by shallow frying in oil. Delicious… not to mention addictive!
Honey mustard dressing: Whisk together honey, mustard, cider (or other) vinegar and olive oil. Done.
Making the halloumi bites is one life skill you really need to master. Need a quick and crowd pleasing appetizer idea? Skip the salad and just make halloumi bites!
Tips for the perfect salad…
- First things first: get everything chopped and ready to go. You want to be able to serve the salad immediately after the halloumi is cooked.
- As always with salads, try to use good quality ingredients – red juicy tomatoes, fresh corn on the cob if you can, perfectly ripe avocado, and nice fresh basil.
- I’d recommend serving your salad on a big plate with the halloumi bites scattered on top so that it stays crispy. Let everyone drizzle over their own dressing once they’ve got the salad on their plate.
The salad is just as delicious with raw tomatoes. / Use a bottled salad dressing if you like. / I don’t recommend skipping the crispy halloumi, but this salad is also delicious made with feta or goat’s cheese.
How to serve your salad
- Halloumi is very ‘meaty’, so you can serve this salad on its own with some fresh bread. I highly recommend trying this easy homemade focaccia bread!
- Serve with some chicken, steak or fish on the side. Here’s a really easy and delicious baked chicken thigh recipe. Or how about a chicken schnitzel?
- If you’d like to keep your meal vegetarian, may I suggest serving your halloumi salad with this spinach and feta filo pie, or this traditional Spanish tortilla?
More ways to use halloumi
- Did I mention how addictive these crispy halloumi fries are? Once tried, never forgotten!
- Fancy a change from halloumi fries? Make life-changing halloumi bites instead! 😉
- These crowd pleasing crispy halloumi burgers are ready in just 15 minutes.
- This one pan Greek couscous with halloumi is another example of how halloumi can be the shining star of an easy vegetarian meal.
- And finally… try this minty halloumi and sundried tomato salad for a different kind of halloumi salad.
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Crispy halloumi salad with roasted tomatoes, avocado and corn
Ingredients (UK/Australia? Click below for grams/ml)
For the salad
- 9 ounces cherry tomatoes (in Australia and the UK, this is about 1 punnet or container of tomatoes)
- ⅔ cup cooked corn (corn shaved off 1 cooked corn on the cob will be fine, or use cooked corn from a can – see notes below for cooking options)
- ⅔ cucumber cubed
- 1 avocado cubed (try to use one that's perfectly ripe – not too hard, not too mushy)
- ½ small onion finely chopped
- 1 large handful fresh basil
For the halloumi bites
- 9 ounces halloumi cheese 1 'log', chopped into cubes (about 1 – 2cm)
- 2 tablespoons flour (approximately)
- oil for cooking (about ½ inch in a medium saucepan – I usually use olive oil but any oil is fine)
For the dressing
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoons cider vinegar (or your favourite vinegar)
- 5 tablespoons olive oil
- Pre-heat the oven to 180C / 355F, then roast the tomatoes on a baking tray for 10 minutes. If you're using canned corn, you can add the corn too.
- At the same time, boil the corn for 10 minutes if you're using fresh. Let cool a little, then shave off the cooked corn.
- Heat the oil in a large frying pan, then add the halloumi cubes. Let cook for two or three minutes without moving, then toss and let cook for a minute or two longer. Repeat until the cheese is well browned and crispy. Drain on kitchen paper.
- When cooked, tip the tomatoes and corn onto a large plate or platter, then add the cucumber, avocado and onion. Stir through the basil, then scatter the crispy halloumi over the top.
- Whisk together the dressing ingredients. Serve the warm salad immediately, with the dressing on the side.