Print

Halloumi Caprese Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Halloumi Caprese Salad is a delicious twist on the classic, featuring golden pan-seared halloumi, juicy ripe tomatoes, fresh basil, and a drizzle of balsamic. It’s a quick, colorful, and satisfying vegetarian dish that’s perfect for lunch, dinner, or entertaining.

Ingredients

  • 8 oz halloumi cheese, sliced
  • 3 large ripe tomatoes, sliced
  • 1 cup fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze or balsamic vinegar
  • 1 clove garlic, minced (optional)
  • 1/4 tsp salt (optional)
  • 1/4 tsp black pepper
  • Flaky sea salt for serving (optional)

Instructions

  1. Slice the halloumi into even pieces and pat dry with a paper towel.
  2. Heat a nonstick skillet over medium heat and lightly coat with olive oil if needed.
  3. Cook the halloumi for 2 to 3 minutes per side until golden brown and lightly crisp.
  4. Arrange the sliced tomatoes on a serving platter.
  5. Layer the warm halloumi over the tomatoes and tuck fresh basil leaves between the slices.
  6. Drizzle the olive oil and balsamic glaze evenly over the salad.
  7. Season with black pepper and a small pinch of salt only if needed.
  8. Finish with flaky sea salt if desired and serve immediately while the halloumi is warm.

Notes

  • Grill the halloumi instead of pan-frying for a smoky flavor.
  • Add sliced avocado for extra creaminess.
  • Include peaches or nectarines for a sweet summer variation.
  • Top with toasted pine nuts or walnuts for added crunch.
  • Drizzle with hot honey for a sweet and spicy finish.
  • Serve over arugula or mixed greens for a larger salad.
  • Store halloumi and vegetables separately in the refrigerator for up to 2 days and assemble just before serving.

Nutrition

Find it online: https://thefamilycooking.com/halloumi-caprese-salad/