Halloumi Salad with Mint and Pomegranate

There’s something incredibly satisfying about the contrast between warm, golden halloumi and crisp, fresh greens. When I first paired it with pomegranate seeds and mint, it felt like a flavor explosion—salty, sweet, tangy, and refreshing all at once. This salad is an excellent way to showcase the bold flavor and squeaky texture of halloumi while letting seasonal ingredients do the rest of the talking.

I make this salad whenever I want something vibrant and a little fancy without a ton of effort. The grilled halloumi is undeniably the star, but the mint and pomegranate bring a cool and juicy contrast that keeps every bite exciting. It’s perfect as a light lunch, a dinner side, or even an unexpected addition to a festive table spread.

Ingredients

Halloumi cheese – sliced into thick pieces for grilling

• Mixed greens – such as baby spinach, arugula, or red leaf lettuce
• Cucumber – thinly sliced for crunch and coolness
• Cherry tomatoes – halved, for sweetness and juiciness
• Fresh mint leaves – whole or roughly torn
• Pomegranate seeds – for bursts of tart sweetness
• Olive oil – for grilling and drizzling
• Lemon juice – to brighten everything up
• Salt and black pepper – to taste
• Tools You’ll Need
• Nonstick skillet or grill pan – to sear the halloumi
• Sharp knife – for slicing the cheese and vegetables
• Cutting board – for clean and organized prep
• Salad bowl or platter – for a beautiful presentation
• Citrus juicer (optional) – to easily extract fresh lemon juice

Instructions

Step 1: Grill the halloumi

Start by heating a nonstick skillet or grill pan over medium-high heat. Add a light drizzle of olive oil, then place the halloumi slices in the pan. Cook each side for about 2–3 minutes until golden brown with a slight crisp on the edges. Set aside.

Step 2: Prepare the salad base

In a large salad bowl or platter, arrange your mixed greens. Add sliced cucumber and halved cherry tomatoes. Scatter mint leaves evenly over the top.

Step 3: Assemble the salad

Once the halloumi is slightly cooled but still warm, layer it on top of the salad. Sprinkle a generous handful of pomegranate seeds across the dish.

Step 4: Finish with dressing

Drizzle the entire salad with olive oil and freshly squeezed lemon juice. Season lightly with salt and black pepper. Toss gently if desired or leave layered for presentation.

Tips

Grill the halloumi just before serving for the best texture and warmth.

For extra crunch, add toasted pine nuts or walnuts.

If you don’t have fresh mint, basil or parsley can be used as substitutes.

You can prep all salad ingredients ahead, but grill the halloumi right before serving for optimal flavor.

Ways to Serve

As a refreshing appetizer before a Mediterranean-inspired main

With warm pita or flatbread on the side

Topped with chickpeas for a more filling vegetarian meal

As part of a mezze spread with hummus, olives, and dolmas

Frequently Asked Questions

Can I eat halloumi cold?

Technically yes, but it’s best when grilled or pan-fried for a crispy exterior and soft interior.

Is there a vegan alternative to halloumi?

Some plant-based cheeses mimic the texture of halloumi, or you can use grilled tofu slices seasoned with lemon and salt.

How long will this salad keep?

It’s best enjoyed fresh, but if you store it, keep the grilled halloumi separate and reheat it before adding to the salad.

See You in the Kitchen

Halloumi salad with mint and pomegranate is simple, bold, and visually stunning. I hope it brings a pop of flavor to your table like it does to mine. If you try it, let me know how it went! Snap a picture, share your twist, or drop a comment—I’d love to see your creation.

Happy cooking!

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