This Halloumi Tomato Salad is all about big flavor with little effort. Crispy cheese, juicy tomatoes, and a fresh herb topping come together fast. It’s an easy-but-elegant tomato appetizer I make all summer—whether we’re hosting friends or just craving something special.
My recipe started as a riff on Caprese salad—but with a few bold flavor upgrades. Halloumi brings a golden crust and briny bite you don’t get from mozzarella. And rather than sticking to basil, the herb topping blends parsley, mint, capers, and lemon. The result is a punchy, delicious herb sauce that you'll want to spoon all over the plate!
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Why you'll love this recipe
- Delicious: Juicy, ripe tomatoes are the perfect pairing with salty, seared halloumi cheese. The punchy fresh herb and lemon topping makes all the flavors pop!
- Quick & Easy: Just 15 minutes to make. No oven needed!
- Low Effort, High Reward: This restaurant-quality dish is a crowd pleaser. It's an impressive but easy summer dish for entertaining or a no-cook weeknight dinner.
- Flexible: Serve it on it's own, with a side of crusty bread or cooked grains—or as part of a larger spread.
"Wow. I made this for dinner last night and it was amazing. The herb dressing is beyond delicious. I'd make that to put on anything else. We're definitely adding this to our dinner rotation.⭐⭐⭐⭐⭐ - Diana
Ingredients (and substitutes)
This restaurant-quality Halloumi Tomato Salad has just 9 ingredients. Here's what you need:
- Halloumi Cheese: This delicious, salty cheese can be seared and grilled without melting. Usually sold in blocks, near the feta. I also love to use it for halloumi wraps, air fried halloumi fries, and as the vegetarian protein in Halloumi Thai Red Curry.
- Tomatoes: Ripe, juicy tomatoes are key to this dish! You can use red tomatoes—or try different colored heirlooms.
- Lemon: You’ll use both zest and juice for layers of flavor. It's easier if you zest a lemon first, then slice it to juice—rather than the other way around!
- Parsley: Fresh flat-leaf (Italian) parsley is best for this dish. You could substitute fresh curly parsley, but consider adding a bit more since it's milder in flavor.
- Mint: Halloumi and mint is a classic combo! Use fresh mint—not dried. (If you have extra mint to use up, make a Pineapple Mint Smoothie or Grapefruit Honey Mint Tea).
- Scallion (Green Onion): Adds a mild oniony bite. You could substitute fresh chives.
- Capers: These add a salty, briny contrast to the richness of the cheese.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want recipes for easy halloumi mains? Try these Halloumi Wraps with Hot Honey—ready in just 15 minutes and packed with bold flavor. Or make a Halloumi Couscous Salad for a healthy weeknight dinner and make-ahead friendly lunch.
How to make Halloumi Tomato Salad
If you're looking for a fast but impressive tomato appetizer or side dish, this recipe's for you! It only takes 15 minutes to make. Here's how:
1. Start the fresh herb topping. (Add lemon juice and olive oil just before serving)
2. Slice and sear the halloumi cheese.
3. Layer tomato slices and halloumi cheese on a serving plate.
4. Add lemon juice and olive oil to fresh herb topping, then scatter on top and serve.
Tips
- Use the right pan: A large non-stick skillet works best for searing halloumi. If you don't have one, use a well-seasoned cast iron skillet. (Don't miss my tips on How to Season a Cast Iron Pan). Stainless steel pans run the risk of cheese sticking to the bottom. If you must use one, ensure the pan is very hot, use extra oil, and a thin metal spatula for flipping.
- Cook in batches if needed: Halloumi should be cooked in a single layer for the best sear. If your pan’s on the smaller side, sear in batches.
- Best served immediately: Halloumi is at its best when hot and crisp from the pan. It’ll firm up as it cools—so ideally you don’t wait too long to dig in!
- Serving suggestions: To make this a meal, serve with a cooked grain like farro, spelt, or brown rice. The extra herb topping is delicious stirred into grains, too! If serving this Halloumi Tomato Salad as an appetizer or side, you can pair with crusty bread for soaking up every last drop!
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📖 Recipe
Halloumi Tomato Salad with Fresh Herbs
Ingredients
- 1 lemon (zest and juice)
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced mint
- 2 tablespoons minced scallion (green onion)
- 2 tablespoons minced capers (drained)
- ¼ teaspoon black pepper
- 3 large tomatoes
- 3 tablespoons extra-virgin olive oil
- 8.8 oz Halloumi cheese (1 block)
Instructions
- Prep lemon: Zest and juice 1 lemon—you'll need 2 teaspoons zest and 2 tablespoons juice. Set lemon juice aside for the end.
- Start herb topping: In a small bowl, combine 2 teaspoons lemon zest, 2 tablespoons minced flat-leaf parsley, 2 tablespoons minced mint, 2 tablespoons minced scallion, 2 tablespoons minced capers, and ¼ teaspoon black pepper. Stir and set aside (see note 1).
- Slice tomatoes: Cut 3 large tomatoes into thick slices (about ⅓-inch or 0.8 cm).
- Sear halloumi: Slice 8.8 oz Halloumi cheese (¼-inch/0.5 cm thick). Heat 1 tablespoon of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Once hot, arrange cheese slices in a single layer (see note 2). Cook until the bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
- Assemble: Layer the seared halloumi and tomatoes on a serving platter. Stir 2 tablespoons lemon juice and remaining 2 tablespoons extra-virgin olive oil into the herb topping—then spoon it all over the halloumi and tomatoes. Serve immediately.
Notes
- Herb topping: Adding the lemon juice and olive oil at the end helps keep the herbs as fresh and bright as possible.
- Cooking halloumi: A non-stick skillet (or well-seasoned cast iron skillet) is best for preventing the halloumi from sticking. If the halloumi won't fit in a single layer, cook in multiple batches, making sure to add extra oil before the next batch of halloumi. You don't want the crisp, golden brown cheese to get stuck to the pan!
- Serving suggestions: Can be served with crusty bread (to scoop up every last drop). Or, make it a meal by serving with a cooked grain (like brown rice, farro, spelt).
Jessica says
The most delicious halloumi recipe that I've made.
Bri Beaudoin says
Hi Jessica! Wow, that's such a compliment. So glad you enjoyed this recipe. It's a great one for summer! Thanks for taking the time to leave a review.
Céline says
Wow! On a adoré cette recette tout en fraîcheur! À refaire absolument!
bri says
Hi Céline! So glad to hear you enjoyed this recipe! Thank you for taking the time to write in a review. Have a lovely week ahead!
Diana says
Wow! I made this for dinner last night and it was amazing. The herb dressing is beyond delicious. I'd make that to put on anything else. We're definitely adding this to our dinner rotation.
bri says
Hi Diana! So glad you enjoyed this Seared Halloumi recipe. And even happier that it's making it onto your dinner rotation:) Thank you so much for taking the time to come back and leave a review, much appreciated!
Christine says
Absolutely love this and I now make it all the time - great flavours. From someone who never liked capers, it's a great first dish to trial them with. Thanks!