Keto Greek Halloumi Salad
Pan-seared & chilled
- Time
- 15 min
- Serves
- 2
- Calories
- 380 kcal
- Protein
- 22 g
About this recipe
Halloumi's high melting point means it won't turn into an oil slick when you pan-sear it—instead, a golden, squeaky crust forms while the interior stays firm. That textural contrast is what makes this salad sing, pairing beautifully against tender greens and briny kalamata olives. At 380 calories and 28 grams of fat, it's fat-forward by design, which keeps you satisfied longer.
The dressing is a bare minimum: good olive oil, fresh lemon, dried oregano, salt. Let the halloumi cool for a minute before slicing and adding to the plate—it releases better and won't wilt the greens. Cherry tomatoes and thinly sliced red onion add peppy acidity without sending carbs over 8 grams. This comes together in 15 minutes and travels well, making it ideal for meal prep or a desk lunch.
Ingredients
Quantities for 2 servings.
Method
- 1Cut halloumi into 0.5-inch thick slices and pat dry with a paper towel.
- 2Heat 1 tbsp olive oil in a skillet over medium-high heat, pan-sear halloumi for 2 minutes per side until golden.
- 3Transfer halloumi to a plate to cool slightly.
- 4Toss salad greens, tomatoes, olives, and red onion together in a large bowl.
- 5Whisk remaining olive oil, lemon juice, oregano, and salt for dressing.
- 6Arrange salad on plates, top with warm halloumi slices, drizzle with dressing, and serve immediately.
