Crispy Buffalo Halloumi Salad
Published 7/28/2025
This post may contain affiliate links. Please read our disclosure policy.
Halloumi is all the rage these days, so I made it my personal mission before heading out on maternity leave to create the most epic salad using, you guessed it, HALLOUMI, as the hero ingredient. Let me introduce you to this crispy buffalo halloumi salad — it’s crunchy, a little spicy and seriously flavor-packed. Dare I say buffalo halloumi and blue cheese belong together?!
what makes this salad so great? ⤵️
Where do I start?! 😅😅
The hearty veggies and crispy halloumi keep well in the fridge for a few days, making this an optimal salad to prep ahead of time for lunches for the week.
It’s also super versatile — I love the flavor profile going on here, but a little intimidated by halloumi? I get it! Simply substitute the halloumi for my crispy pan-fried tofu.
What is halloumi?
Halloumi is technically a cheese! It’s a semi-hard cheese that originated from Cyprus and typically contains goats milk, sheeps milk and now more often than not, cows milk. The best part about halloumi IMO is it’s high melting point. This means that it doesn’t melt when pan fried or grilled, but instead gets this amazing crispy texture on the exterior while maintaining its cheesiness on the inside.
Ingredients Worth Highlighting
Halloumi: the star of the show! This semi-hard cheese has a high melting point, which means it gets an amazing crispy exterior when you pan fry it. Looking for a halloumi alternative also in the vegetarian department? I recommend subbing 1:1 for my crispy pan fried tofu!
Homemade buffalo sauce: I love Franks sauce as much as the next person, but I upped the anty by simmering Franks, butter and honey in a saucepan to create the most perfect spicy, sweet buffalo sauce to toss the halloumi in.
Hearty veggies: I’m talkin’ carrot sticks, sliced celery and red onion! Not only is this a vibrant combination, the flavors pair so incredibly nicely with the buffalo and blue cheese. Prefer a bed of field greens — go for it! The salad won’t keep as long, but would still be delish if you’re serving immediately.
Top Tips for My Halloumi Salad
- Where to find halloumi: Most major grocers carry halloumi in 8.8 oz. packages, so you will need 2 for this recipe. If you find halloumi in different sized packaging at your grocery store, this recipe does not need to yield 17.6 oz. of halloumi EXACTLY — anything close to that amount will work just fine.
- What kind of halloumi will work? You can use pre-marinated halloumi or plain halloumi for this salad. I’ve tested this recipe with both, and both are delicious.
- Prevent sticky halloumi: Halloumi can get pretty sticky depending on what type of pan you’re using. I suggest using a non-stick pan. If you don’t have a non-stick pan, just be sure to watch the halloumi closely and move it around periodically with tongs while it’s in the pan.
Storage
Store this halloumi salad in an airtight container for up to 5 days in the refrigerator.
More of My Fave Salads
- Ginger Pea Salad
- Nicoise Salad
- Hot Honey Chicken Salad
- Fresh Zucchini Salad
- Broccoli Salad Recipe
- French Carrot Salad with Honey Mustard Dressing
Crispy Buffalo Halloumi Salad Recipe
Ingredients
- 2 cups carrot sticks
- 2 cups chopped celery, peeled
- ⅓ cups chopped fresh parsley
- ¼ large red onion, thinly sliced
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- ½ tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon sea salt
- ½ cup Frank’s hot sauce
- 3 tablespoons salted butter
- 2 tablespoons honey
- 1.5 tablespoons avocado oil
- 17.6 oz. halloumi, cut into 1-inch cubes
- ⅓ cup blue cheese crumbles
- ⅓ cup blue cheese dressing
Instructions
- Add the carrot sticks, celery, parsley, and onion to a large bowl. Whisk the white wine vinegar, olive oil, lemon juice, honey, and salt to a separate bowl. Pour the mixture over the vegetables and toss to coat. Transfer the bowl into the refrigerator.
- Next, prepare the buffalo sauce. Add the Franks, butter, and honey to a small saucepan and bring to a gentle simmer. Whisk and remove from heat.
- Heat avocado oil in a large skillet over medium/high heat. Add the halloumi to the skillet. Halloumi releases liquid before it browns, so give the first side a few extra minutes to brown. Gently move the halloumi around so it doesn’t stick to the pan.
- Flip the halloumi on all sides. Remove from the skillet and toss with the buffalo sauce. Let it rest for at least 5 minutes.
- Top the carrot and celery salad with the buffalo halloumi, blue cheese crumbles, and blue cheese dressing. Enjoy immediately.
Tips & Notes
- I prefer to cut the carrot sticks, but you can use precut matchstick carrots.
- Most major grocers carry halloumi in 8.8 oz. packages, so you will need 2 for this recipe. If you find halloumi in different sized packaging, this recipe does not need to yield 17.6 oz. of halloumi exactly — anything close to that amount will be just fine.
- You can use pre-marinated halloumi or plain halloumi.
- Halloumi can get pretty sticky depending on what pan is used. I suggest using a non-stick pan. If you don’t have one, just be sure to watch the halloumi closely so it doesn’t stick to the pan.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Erin from The Wooden Skillet.
