Salads

Halloumi Caesar Salad

This Halloumi Caesar Salad brings crisp romaine and juicy cherry tomatoes together with golden, squeaky halloumi for a satisfying, slightly salty twist on a classic. The halloumi grills up with a caramelized edge and a springy texture that contrasts beautifully with crunchy croutons and creamy Caesar dressing. It’s quick to make, bright on the plate, and perfect for a light lunch or easy weeknight dinner. If you enjoy swapping proteins in salads, you might also like this chopped chicken Caesar sandwich idea: Chopped Chicken Caesar Salad Sandwiches.

Recipe Information

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Difficulty Level: Easy

Nutrition Information

(approximate per serving)

Calories per serving: 620 kcal
Protein: 23 g
Carbohydrates: 17 g
Fat: 50 g
Fiber: 2.5 g
Sugar: 2.5 g
Sodium: 1,200 mg

Why Make This Halloumi Caesar Salad

This salad is a fast, flavorful upgrade of a familiar favorite. Grilled halloumi adds a salty, chewy bite and browned edges that smell nutty and almost smoky. The romaine stays crisp and fresh, the cherry tomatoes add bright sweetness, and the Caesar dressing brings tang and cream. It’s great when you want something easy but special. The textures — squeaky cheese, crunchy croutons, crisp lettuce — make each forkful interesting.

How to Make Halloumi Caesar Salad

This recipe is straightforward. You’ll prepare and grill the halloumi, toss the salad, then top and serve. Work in a couple of small steps and the whole dish comes together in under 20 minutes.

Ingredients:

200g halloumi cheese, 4 cups romaine lettuce, chopped, 1 cup cherry tomatoes, halved, 1/4 cup croutons, 1/4 cup Caesar dressing, 2 tablespoons olive oil, Salt and pepper to taste, Optional: grated Parmesan cheese for topping

Directions:

Step 1: Preparation

Preheat a grill or skillet over medium heat. Slice the halloumi cheese into thick slices. Halve the cherry tomatoes and chop the romaine if you haven’t already. Have the croutons and dressing ready.

Step 2: Seasoning the Halloumi

Drizzle olive oil on the halloumi slices and season lightly with salt and pepper. (Halloumi is naturally salty, so go easy on added salt.) Let the slices sit a minute so the oil soaks in and the pan won’t stick.

Step 3: Cooking the Halloumi

Grill the halloumi for about 1–2 minutes on each side until golden and crispy and the edges show brown caramelization. Use a hot skillet or griddle and press gently so the cheese makes good contact. The halloumi should be springy and slightly browned, not melted.

Step 4: Finishing the Salad

In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, and croutons. Drizzle with Caesar dressing and toss to combine so leaves are lightly coated. Serve the salad topped with the grilled halloumi and optional grated Parmesan cheese.

How to Serve Halloumi Caesar Salad

Serve immediately while the halloumi is warm. Plate on chilled bowls to keep lettuce crisp. Add a lemon wedge for squeezing if you like extra brightness. For a heartier meal, serve with crusty bread or alongside grilled chicken. The warm cheese and cool greens make a lovely contrast that’s great for casual dinners or a light dinner party.

How to Store Halloumi Caesar Salad

Store components separately for best texture: keep grilled halloumi in an airtight container in the fridge for up to 2 days. Reheat briefly in a skillet before serving.
Keep dressing in a sealed jar for 3–4 days.
Store romaine and tomatoes together in the fridge for up to 1 day after tossing; assembled salad will wilt faster.
Croutons should stay in a dry container at room temperature and be added just before serving to keep them crunchy.

Expert Tips for Perfect Halloumi Caesar Salad

Use thick halloumi slices (about 1 cm) so they brown outside while staying springy inside.
Dry the halloumi well with paper towel to prevent spit and sticking.
Heat the pan until hot before adding halloumi to get a good sear in 1–2 minutes per side.
If halloumi tastes very salty, soak sliced cheese in cold water for 20–30 minutes, then pat dry. This reduces salt and softens the texture slightly.
Toss dressing just before serving to keep lettuce crisp. Add croutons last so they stay crunchy.
For a lighter dressing, mix half Caesar dressing with plain Greek yogurt to cut calories and add tang.

Delicious Variations

Grilled Vegetable Caesar: Add charred zucchini or bell peppers for smoky flavor.
Citrus Caesar: Add orange segments and a splash of lemon to the dressing for a bright twist.
Spicy Kick: Toss croutons with a pinch of smoked paprika or red pepper flakes.
Protein Swap: Replace halloumi with grilled chicken or tofu for a different protein texture.
Low-Sodium: Use low-sodium halloumi or soak slices before grilling; choose a low-sodium dressing.

Frequently Asked Questions

Q: Can I use regular cheese instead of halloumi?
A: Halloumi is special because it holds shape when grilled. Regular cheeses like mozzarella will melt. If you want a similar effect, use paneer (less salty) or firm, high-temperature cheeses labeled “grillable.”

Q: How do I prevent halloumi from sticking to the pan?
A: Make sure the skillet is hot and dry before adding the cheese. Pat the halloumi dry, brush with a little oil, and do not move it for the first minute so a crust forms. Use a nonstick pan or a well-seasoned cast-iron skillet for best results.

Q: Can I make the salad ahead of time?
A: You can prep components ahead: slice and store halloumi, wash and chill lettuce, halve tomatoes, and make or measure dressing. Grill the halloumi and toss the salad just before serving. Fully assembled salad will become soggy if stored.

Q: How should I reheat leftover halloumi?
A: Reheat in a hot skillet for 1 minute per side to restore the crisp exterior. Microwaving makes it rubbery. Avoid long reheating times.

Q: Is this salad suitable for vegetarians?
A: Yes. Halloumi is a cheese made from milk, so this salad is vegetarian but not vegan. For a vegan version, try grilling firm tofu seasoned with lemon and sea salt and use a vegan Caesar dressing.

Q: My halloumi is very salty. Any fix?
A: Soak sliced halloumi in cold water for 20–30 minutes and then pat dry. This reduces saltiness and helps you control seasoning.

Q: Can I swap romaine for other greens?
A: Yes. Use mixed baby greens, arugula, or kale (massaged) for different textures and flavors. Kale adds chew and holds up well to dressing.

Conclusion

This Halloumi Caesar Salad is an easy, flavorful meal that balances warm, squeaky grilled cheese with crisp greens and tangy dressing. It’s quick to pull together, bright in flavor, and satisfying in texture. If you want to explore another take on Caesar-style salads, see this thoughtful version for more ideas: Halloumi Caesar salad – by Emily on Toast. Give it a try — the contrast of warm halloumi and cool, crunchy lettuce is delightful and often becomes a new favorite.