If you like fresh, vibrant salads with a mix of sweet and savory, this Mediterranean Honey Halloumi Salad is a great one to try. It’s made with pan-seared halloumi cheese, juicy peach, crisp cucumber, cherry tomatoes, and arugula, all tossed together with a sweet-sour dressing made from honey, lemon, and pomegranate molasses.
Jump to:
A sprinkle of chili flakes adds a bit of heat, and fresh mint ties it all together. Everything comes together in about 15 minutes, and the balance of flavors makes it feel a bit special effortlessly.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Halloumi - It is a firm white cheese traditionally made from sheep’s milk with a distinct texture and flavor. It holds its shape when cooked instead of melting. When grilled or pan-fried, it turns golden on the outside and has a pleasantly chewy, almost meaty bite. You can usually find it in most supermarkets or Middle Eastern grocery stores.
- Arugula/rocket - They're my go-to leaves for salads, and you can usually find them in stores year-round or grow them easily at home.
- Cherry tomatoes - Perfectly pairs with spicy rocket leaves. You can use any other type of tomato you like to have with your salads.
- Honey - I use honey that is runny enough to cover the veggies and halloumi. Substitute it with maple syrup if you prefer.
- Peach - Slightly firm peaches are best for salads as they hold their shapes. You can slice them or cut them into cubes.
- Pomegranate molasses - It is a thick syrup made with pomegranate juice. It has an intense sweet-and-sour flavor and adds a sweet and tangy depth to dishes. You can buy it from most Turkish / Middle Eastern shops or online from Amazon.
How to Make Mediterranean Honey Halloumi Salad
Wash the cucumbers, tomatoes, peaches, and arugula. Dry the arugula leaves thoroughly, as any moisture can water down the flavor. Slice or cube the halloumi, peaches, cucumber, and tomatoes. Finely chop the mint leaves and set them aside.
In a small bowl, stir together the honey and lemon juice. Add the halloumi cubes to this mixture and toss until fully coated. Set aside for a few minutes to let the flavors soak in.
To make the dressing, mix the pomegranate molasses, chili flakes, chopped fresh mint, and a pinch of salt in a separate bowl. Set aside.
Heat a dry skillet over medium-high heat. Add the halloumi cubes (no oil needed) and cook for about 2 minutes on each side until golden and lightly browned all over.
Once the halloumi is cooked, pour the leftover honey and lemon mixture into the bowl with the pomegranate dressing. Stir until well combined.
To assemble the salad, place the arugula, cucumbers, peaches, golden halloumi cubes, and tomatoes in a large bowl.
Drizzle with the dressing and gently toss to coat everything evenly.
Recipe Tips From the Chef
- Make the dressing first so flavors can meld while other steps happen.
- If your arugula/rocket leaves (or any other salad leaves, fresh herbs) are a bit wilted and not looking as fresh, the best way to make them revive is to put them in lukewarm water and soak them for 20 minutes. I have done it many times and works much better than cold or iced water.
- Make sure your rocket leaves are totally dried after washing them. The quickest and most efficient way to dry salad leaves is to use a salad spinner. Alternatively, you can shake the salad leaves and drain them in a colander for about half an hour.
- Dress your salad at the last minute to avoid the rocket leaves from wilting or becoming soggy before serving.
Variations & Substitutions
Extra Crunch: toss in toasted nuts—walnuts, almonds, or pumpkin seeds work great.
Grain Bowl Version: serve over quinoa, fine bulgur, or couscous to add fiber and make it a mains.
Vegan Version: replace halloumi with thick tofu slices glazed in honey-lemon mixture.
Fruit Swap: if peaches aren't available, use nectarines, plums, or even roasted pears.
Meal Prep & Storage Tips
- Prep ahead: wash and slice produce up to 24 hours before; store separately in airtight containers.
- Keep textures fresh: add dressing and mix the salad just before serving.
- For leftovers: store halloumi, peaches, and dressing separately from greens. Reheat halloumi/peaches gently in a pan, then toss with fresh greens when ready.
Pairing & Serving Suggestions
- Accompany with: grilled Chicken Shish Kebab or Lamb Skewers, Baked Cod with Panko, or warm Laffa Bread.
- Wine pairing: a crisp white like Sauvignon Blanc or a light rosé complements the fruity, tangy notes.
- Serve at: summer brunch, outdoor dinner, or as a light vegetarian main.
Recipe FAQs
Grilled tofu works well for plant-based, but won't be as salty—add extra salt to the tofu glaze.
Cook halloumi ahead. Keep components separate, then assemble at serving time for best texture.
Yes, it’s naturally gluten-free: no grains unless you add a gluten-containing base. Delicious as-is!
Related Recipes
For more healthy, colourful, and delicious Mediterranean salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious and healthy Mediterranean Honey Halloumi Salad as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Mediterranean Honey Halloumi Salad
Equipment
Ingredients
- 100 g halloumi cheese
- 1 peach
- 1 cup arugula/rocket leaves
- 1 small cucumber
- 6 cherry tomatoes
- ½ tablespoon honey
- ½ lemon juice
- ½ pomegranate molasses
- ¼ teaspoon chili flakes (adjust the amount)
- 5 fresh mint leaves
- salt to taste
Instructions
- Wash the cucumbers, tomatoes, peaches, and arugula. Dry the arugula leaves thoroughly, as any moisture can water down the flavor.
- Slice or cube the halloumi, peaches, cucumber, and tomatoes. Finely chop the mint leaves and set them aside.
- In a small bowl, stir together the honey and lemon juice. Add the halloumi cubes to this mixture and toss until fully coated. Set aside for a few minutes to let the flavors soak in.
- To make the dressing, mix the pomegranate molasses, chili flakes, chopped fresh mint, and a pinch of salt in a separate bowl. Set aside.
- Heat a dry skillet over medium-high heat. Add the halloumi cubes (no oil needed) and cook for about 2 minutes on each side until golden and lightly browned all over.
- Once the halloumi is cooked, pour the leftover honey and lemon mixture into the bowl with the pomegranate dressing. Stir until well combined.
- To assemble the salad, place the arugula, cucumbers, peaches, golden halloumi cubes, and tomatoes in a large bowl.
- Drizzle with the dressing and gently toss to coat everything evenly.
Notes
- Make the dressing first so flavors can meld while other steps happen.
- If your arugula/rocket leaves (or any other salad leaves, fresh herbs) are a bit wilted and not looking as fresh, the best way to make them revive is to put them in lukewarm water and soak them for 20 minutes. I have done it many times and works much better than cold or iced water.
- Make sure your rocket leaves are totally dried after washing them. The quickest and most efficient way to dry salad leaves is to use a salad spinner. Alternatively, you can shake the salad leaves and drain them in a colander for about half an hour.
- Dress your salad at the last minute to avoid the rocket leaves from wilting or becoming soggy before serving.
Leave a Reply