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Israeli Salad with Halloumi - Fresh Mediterranean Flavors - Mediterranean recipe
I've been making Israeli salad since my college days, but it wasn't until I added grilled halloumi that this simple dish became something I actually crave. The combination of crisp vegetables and salty cheese creates the perfect balance between light and satisfying. The beauty of Israeli salad lies in its simplicity. You're basically chopping tomatoes, cucumbers, and herbs into tiny cubes, then tossing everything with lemon juice and olive oil. But here's what I learned from my Israeli friend Sarah: the vegetables need to be diced incredibly small, almost like confetti. This isn't just for looks. When everything's the same size, each bite has the perfect ratio of ingredients. Halloumi works beautifully here because it can handle high heat without melting completely. I slice it thick and get a good sear on both sides until it's golden brown and slightly crispy. The warm, salty cheese paired with cool, fresh vegetables is what makes this dish special. You want to add the halloumi right before serving so it stays warm. This salad works great as a light lunch on its own, or serve it alongside grilled chicken or fish for dinner. I've also brought it to potlucks where it disappears quickly. The vegetables release their juices as they sit, creating a light dressing that gets better with time.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Israeli, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 medium tomatoes diced very small
  • 3 large cucumbers peeled and diced small
  • 1 medium red onion finely diced
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh lemon juice about 2 lemons
  • 3 tablespoons extra virgin olive oil divided
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 8 oz halloumi cheese sliced into 1/2-inch thick pieces

Method
 

  1. Dice the tomatoes, cucumbers, and red onion into very small, uniform pieces (about 1/4-inch). The smaller and more uniform, the better the salad will be.
  2. Place the diced vegetables in a large bowl and add the chopped parsley and mint.
  3. In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, salt, and pepper.
  4. Pour the dressing over the vegetables and toss well. Let the salad sit for 10 minutes to allow the flavors to meld.
  5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  6. Add the halloumi slices and cook for 2-3 minutes per side until golden brown and slightly crispy.
  7. Arrange the warm halloumi on top of the salad and serve immediately.

Notes

The salad can be made up to 4 hours ahead without the halloumi. Store covered in the refrigerator and add the grilled cheese just before serving. If you can't find halloumi, feta cheese works as a substitute, though it won't grill the same way.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 20g 26%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.