Grilled Halloumi Salad
Why This Is Strictly Keto
Halloumi is a firm, minimally processed cheese made just from milk, rennet and salt — it holds its shape on the grill and browns into salty, squeaky slabs. Piled over mixed greens, cucumber and cherry tomatoes with a lemon–olive oil dressing, the whole plate is whole-food and naturally low in carbohydrate, with no croutons or sweet dressing.
Ingredients
Salad
- 8 oz halloumi cheese, sliced into 1/2-inch planks
- 5 oz mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 mini cucumber, sliced
- 2 tablespoons fresh mint or basil, torn
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, grated
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
Make the dressing: Whisk the olive oil, lemon juice, garlic, oregano, salt and pepper in a small bowl.
Grill the halloumi: Heat a grill pan or skillet over medium-high heat. Pat the halloumi dry and cook, dry or with a light brush of oil, 2–3 minutes per side until deep grill marks form.
Build the salad: Toss the greens, tomatoes, cucumber and herbs with about two-thirds of the dressing. Spread on a platter.
Finish and serve: Arrange the warm halloumi over the salad, drizzle with the remaining dressing, and serve immediately while the cheese is still soft.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~290 kcal | 24g | 13g | 4g |
Tips
- Pat the halloumi very dry before it hits the pan so it sears instead of steams.
- Cook it just before serving — halloumi turns rubbery once it cools and firms up again.
- A squeeze of lemon straight over the hot cheese cuts its saltiness nicely.
