Halloumi Salad with peppers and tomatoes – Hellim Peynirli Salata
I hope you enjoy this easy, delicious and gluten - free salad with cooked Halloumi Cheese. Halloumi cheese is packed with flavor and as it has a high melting point, it is wonderful when grilled or lightly sauteed. Enjoy it over this simple salad with juicy tomatoes and sweet peppers. The salad makes a great appetizer or accompanies main courses well.
Recipe type: Healthy and easy Mediterranean Salads with Halloumi Cheese
Cuisine: Turkish Cuisine
Serves: 2
  • 110 gr/ 4 oz. halloumi cheese, drained and pat dried with paper towel
  • 110 gr/ 4 oz. rocket, watercress or spinach leaves
  • ½ red bell (or pointy) pepper, ½ yellow or green bell pepper, deseeded, quartered and thinly sliced
  • 2 spring (green) onions, trimmed, washed and finely chopped
  • 2 medium tomatoes, coarsely chopped
  • 15 ml/ 1 tbsp. olive oil (to cook the halloumi cheese)
  • For dressing:
  • 30ml/ 2 tbsp. extra virgin olive oil (you can use a little less if you prefer)
  • Juice of ½ lemon
  • 10 ml/ 2 tsp. dried oregano
  • 5 ml / 1 tsp. Turkish red pepper flakes, pul biber or chili flakes (optional)
  • Salt and ground black pepper to taste
  • Crusty bread to serve
  1. Place the rocket, spinach leaves or watercress (or a combination) in a large bowl.
  2. Mix in the sliced peppers, chopped spring (green) onions and tomatoes, combine well.
  3. Add the extra virgin olive oil, lemon juice, dried oregano, salt and ground black pepper to taste. Toss well to combine everything thoroughly. Set aside until the halloumi is ready.
  4. Drain the juices of the halloumi cheese and pat dry gently with a paper towel. Cut the cheese into 6-8 small chunky slices.
  5. Pour in 1 tbsp. olive oil in a heavy pan over high heat.
  6. Once the pan is hot, add the halloumi slices and cook 1 -2 minutes each side until nicely browned.
  7. Place the cooked halloumi over the salad and sprinkle with red pepper flakes or chili flakes if you like.
  8. Serve immediately with crusty bread.
The trick with the halloumi cheese is that you need to serve it as soon as it is grilled or cooked; while the cheese is warm and crispy outside and soft and juicy inside. If you wait longer, it will start to get harder and you will start to lose the texture and flavors. Therefore, make sure to get your salad ready first before cooking the halloumi cheese and serve straight.
Recipe by Ozlem's Turkish Table at https://ozlemsturkishtable.com/2014/09/halloumi-salad-with-peppers-and-tomatoes-hellim-peynirli-salata/