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Halloumi Salad with Fresh Citrus

Halloumi Salad with Fresh Citrus
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

Indulge in the delightful combination of Halloumi and fresh citrus with this quick and easy salad recipe.

Halloumi, known for its mild, salty taste and unique texture, is grilled to perfection, creating a golden crust. Paired with a vibrant dressing featuring blood orange juice, red wine vinegar, cilantro, and a hint of honey, the salad bursts with freshness and sweetness. This salad is perfect for curing the winter blues.

Can of garbanzo beans, jar of Organic crushed red pepper flakes, and a jar of organic raw honey laying on counter.

Why You’ll Love This Recipe

  • Halloumi takes center stage in this dish. Its high melting point ensures a perfect golden crust when fried, all while maintaining its firmness. For an extra touch, consider soaking the Halloumi slices in water beforehand to subtly reduce saltiness and enhance its mellow flavor.
  • Brighten up your plate with the freshness of the season! Fresh citrus, at its peak, adds a vibrant and sweet dimension to this dish. The combination of the savory Halloumi and the burst of citrus creates a harmonious flavor profile that’s both satisfying and refreshing.
  • Effortlessly create a delicious meal in no time! This salad comes together in under 30 minutes, making it a quick and easy option. With its assembly simplicity and the inclusion of seasonal harvest elements, it’s not only a great choice for your everyday meals but also a standout option for gatherings and entertaining. Elevate your dining experience with this cheesy, bright, and easy Halloumi salad!

Halloumi cheese salad with fresh citrus in big white bowl

Halloumi Salad with Fresh Citrus

Halloumi Salad with Fresh Citrus


For the Dressing

  • ⅓ cup extra virgin olive oil
  • 3 Tbsp. freshly squeezed blood orange juice (about ½ blood orange)
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. fresh cilantro, chopped
  • ¼ tsp. crushed red pepper
  • 2 tsp. honey
  • Pink Himalayan salt
  • Black pepper

For the Salad

  • ½ red onion, sliced
  • 4 radishes, sliced
  • 1 can garbanzo beans, rinsed and drained
  • 8.8 oz. halloumi cheese, sliced into ¼ inch slabs
  • 5 oz. arugula
  • 1 navel orange, peeled, sliced, and seeded
  • 1 blood orange, peeled, sliced, and seeded
  • 1 avocado, sliced


1. Soak the sliced halloumi in water for 30 minutes(optional).
2. In the large bowl, whisk together all the ingredients of the dressing. Add onions, radishes, and garbanzo beans and toss together with the dressing. Let them marinate while preparing halloumi.
3. Pat dry the halloumi slices. Heat a nonstick pan over medium heat. Add oil if you’re not using nonstick. Cook the halloumi in a single layer until golden brown on both sides, for 1-3 minutes on each side. Work in batches if necessary.
4. Add arugula to the bowl of the dressing and toss. Transfer to a serving plate. Top the salad with oranges, avocado, and grilled halloumi.

Yoko Segawa

By Yoko Segawa

Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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