Pan-Seared Halloumi Salad with Cherry Tomatoes and Kalamata Olives

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A vibrant salad featuring golden halloumi cheese, juicy cherry tomatoes, and briny Kalamata olives drizzled with lemon-oregano dressing. This Greek-inspired salad recipe (vegetarian), ready in about 16 minutes, pairs halloumi cheese, cherry tomatoes, Kalamata olives into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, sliced into 1/2-inch pieces halloumi cheese
• 1 cup, halved cherry tomatoes
• 1/2 cup, pitted and halved Kalamata olives
• 4 cups mixed salad greens
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat a non-stick skillet over medium-high heat. Add 8 oz halloumi cheese slices and sear for 2-3 minutes on each side until golden brown and crisp on the edges; remove and set aside.
2. Step 2: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 cup halved Kalamata olives.
3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp dried oregano, 1/4 tsp salt, and 1/2 tsp black pepper until emulsified. Drizzle dressing over salad and toss gently to coat.
4. Step 4: Top salad with warm halloumi slices and serve immediately.