Pan-Seared Halloumi Salad with Cherry Tomatoes and Cucumbers

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A refreshing vegetarian salad featuring golden pan-seared halloumi, crisp cucumbers, and sweet cherry tomatoes dressed in a tangy lemon vinaigrette. This Greek-inspired vegetarian recipe, ready in about 16 minutes, pairs cherry tomatoes, halved, cucumber, diced, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp fresh oregano leaves, chopped
• 1/2 tsp black pepper
• 1/4 tsp salt
• 4 cups mixed salad greens

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp extra virgin olive oil in a non-stick skillet over medium-high heat. Add 8 oz halloumi slices and cook for 2-3 minutes per side until golden brown and crispy on edges, then remove and set aside.
2. Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1 medium diced cucumber, 4 cups mixed salad greens, and 1 tbsp chopped fresh oregano.
3. Step 3: Whisk together 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1/4 tsp salt, and 1/2 tsp black pepper until well emulsified. Pour the dressing over the salad and toss gently to coat.
4. Step 4: Top the salad with the warm pan-seared halloumi slices and serve immediately for a contrast of textures and flavors.