Grilled halloumi salad is the easiest way to make a tomato salad feel like a meal. After trying a version of this dish on vacation, I couldn’t help make my own twist at home. Now it’s one of those salads I make on repeat for any time of the year.
This recipe includes golden, squeaky halloumi, ripe summer tomatoes and juicy orange segments, all pulled together with good olive oil and a handful of fresh sage. It takes about 15 minutes and uses only one pan.
The magic is in the contrast: salty, warm halloumi against cool, sweet-tart oranges and those tomatoes that only taste this good when they’re in season. This salad is best served at room temperature or a bit warm. When tomatoes are left in the run they become warm and juicy, and we just love it when it’s not crisp cold.
Why we love it
- It’s ready in about 15 minutes.
- Salty + sweet + juicy. Halloumi, tomato, and orange are a combination that sounds unexpected and tastes great.
- Naturally vegetarian and gluten-free. A crowd-pleaser that quietly works for a lot of diets.
- Endlessly flexible. It’s a light lunch, a pretty side dish, or a starter to impress. Scale it up or down without thinking.
- Beautiful on the table. Those colours do all the styling for you.
Ingredients
Serves 2 as a light main or 4 as a side.
- 1 block (225g / 8oz) halloumi, sliced into ½-inch pieces
- 2 large ripe tomatoes, roughly chopped (heritage or beef tomatoes are lovely here)
- 1 cup cherry tomatoes, halved
- 2 oranges, peeled and cut into segments or rounds
- A small handful of fresh sage, torn (its earthy, savoury note is a natural match for halloumi)
- 3 tbsp extra virgin olive oil, plus a little extra for the pan
- Flaky sea salt and freshly ground black pepper, to taste
A few notes on the ingredients:
Halloumi holds its shape when heated, which is exactly why it grills so beautifully. Tomatoes are worth buying at their ripest. Oranges bring the sweetness that ties it all together. A regular navel orange is perfect, though blood oranges make it extra special when you can find them.
How to make grilled halloumi salad
Step 1: Prep your produce. Chop the large tomatoes into bite-sized pieces and halve the cherry tomatoes. Peel the oranges and slice into segments or thin rounds, catching any juice. Add everything to a large platter or shallow bowl.
Step 2: Grill the halloumi. Heat a drizzle of olive oil in a non-stick pan over medium-high heat. Add the halloumi slices and cook for 2–3 minutes on each side, until deeply golden and a little crisp at the edges. Don’t move them around too much, that gorgeous colour needs a minute to develop.
Step 3: Build the salad. Tuck the warm halloumi in and around the tomatoes and oranges. Drizzle everything with the olive oil (and any orange juice you caught), then season with flaky salt and a good grind of black pepper.
Step 4: Finish with herbs. Scatter the torn sage over the top and serve straight away, while the halloumi is still warm and the tomatoes are at room temperature. That warm-meets-cool moment is the whole point.
Tips we’ve learnt
- Serve it warm. Halloumi is at its best fresh from the pan, so grill it last, right before serving.
- Pat the halloumi dry before it hits the pan for the crispest, most golden crust.
- Don’t skip the flaky salt. Halloumi is already salty, so taste before you add more, but a little flaky salt on the tomatoes wakes everything up.
- Room-temperature tomatoes taste sweeter and juicier than cold ones. Let them sit out for a bit if they’ve been in the fridge.
- Catch the orange juice as you segment and let it mingle with the olive oil, as it becomes the easiest dressing you’ll ever “make.”
Easy variations and swaps
- Add greens. A handful of rocket (arugula) or baby spinach turns this into a fuller salad-bowl situation.
- Make it heartier. Toss in a scoop of cooked quinoa or some torn crusty bread to soak up the juices.
- Add crunch. Toasted pine nuts, hazelnuts, or pistachios are a lovely finishing touch.
- Switch the herb. Sage is our pick here, but basil, mint, or a little fresh oregano all play nicely with halloumi too.
- Drizzle of honey or balsamic glaze if you like leaning into the sweet-salty thing.
Make-ahead and storage
This salad is happiest fresh, but you can get ahead: chop the tomatoes and segment the oranges a few hours in advance and keep them covered in the fridge. Grill the halloumi just before serving as it firms up and loses its lovely texture once it cools. Leftovers keep for a day in an airtight container, but know that the halloumi won’t be quite as squeaky the next day.
What to serve with it
This salad plays well with almost anything off the grill, such as lemony chicken, grilled fish, or more veggies. It’s also a beautiful part of a mezze spread alongside hummus, warm pita, olives, and a chilled glass of something. Honestly, though? A big plate of this with crusty bread is a perfect light lunch all on its own.
Frequently asked questions
Can I make halloumi salad ahead of time? You can prep the tomatoes and oranges ahead, but grill the halloumi just before serving.
Do oranges really go with tomatoes and cheese? They really do! The sweet-tart orange balances the salty halloumi and the acidity of the tomatoes. It’s a classic Mediterranean pairing for a reason.
What can I use instead of halloumi? Grilled or pan-fried feta (the block kind, not crumbled) works, as does paneer. For a similar salty-savoury note without frying, torn fresh mozzarella is lovely too.
Is this salad gluten-free? Yes, this salad is naturally gluten-free and vegetarian.
A fresh, five-ingredient salad
Some recipes earn a permanent spot in your rotation, and this grilled halloumi salad with tomatoes and orange is one of them. It’s fast, it’s forgiving, and it makes the most of a few good ingredients, exactly the kind of effortless cooking we love. Make it once and we think you’ll understand why we can’t stop.
If you try it, we’d love to hear how it went, and don’t forget to pin it for later so it’s ready the next time you’ve got ripe tomatoes on the counter and 15 minutes to spare.
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