Light Halloumi and Fennel Salad

I’ll be honest – I didn’t try halloumi cheese until I was in my thirties. Growing up, our cheese options were pretty much limited to cheddar, Swiss, and the orange stuff that came individually wrapped. But at a friend’s dinner party, I had my first bite of grilled halloumi, and I couldn’t believe what I’d been missing.

Now I keep halloumi in my fridge regularly, and this salad is one of my favorite ways to use it. Paired with fresh fennel, it’s a combination that feels fancy but couldn’t be easier to throw together. The mild saltiness of the cheese plays really well with fennel’s light licorice taste, and it’s become my go-to lunch when I want something a little different from the usual greens.

What Kind of Halloumi Should I Use?

Traditional halloumi from Cyprus is the gold standard, but any brand of halloumi cheese you can find at your local grocery store will work well in this salad. Most halloumi comes packaged in brine, which helps preserve its firm texture and gives it that characteristic salty taste. When shopping, look for halloumi that’s white or off-white in color and feels firm to the touch – avoid any packages where the cheese appears yellowish or crumbly. If you can’t find halloumi, Greek kefalotyri or even thick slices of feta can work as substitutes, though they won’t have quite the same grilling properties that make halloumi special.

Options for Substitutions

This fresh salad can be adapted with several easy swaps if you need them:

• Halloumi cheese: If you can’t find halloumi, try using thick slices of feta (though it won’t grill as well) or grilled paneer cheese. Just keep in mind that feta won’t need grilling and is saltier than halloumi.
• Fennel: Not a fennel fan? Try using thinly sliced crisp apple or celery root instead. The taste will be different but you’ll still get that nice crunch.
• Pine nuts: These can be pricey! Feel free to swap them with sliced almonds or chopped walnuts – just toast them the same way.
• Pistachios: Any toasted nuts work here – try hazelnuts or pecans if that’s what you have on hand.
• Red grapes: Green grapes work just as well, or try pomegranate seeds for a similar sweet-tart pop. Even sliced fresh figs would be nice when in season.
• Tarragon: If you’re not a tarragon fan or can’t find it, fresh basil or dill make good substitutes – just use what you like.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking halloumi is getting that perfect golden-brown crust without making the cheese too tough – keep a close eye on it and cook for just 2-3 minutes per side over medium-high heat until you see that beautiful caramelization. When slicing fennel, many cooks make the mistake of cutting it too thick, which can leave you with overpowering, crunchy pieces – aim for thin, delicate slices (about 5mm) that will blend harmoniously with the other ingredients. Another common error is forgetting to toast the pine nuts and pistachios, but a quick 3-4 minutes in a dry pan until fragrant will bring out their natural oils and add wonderful depth to your salad. To keep your halloumi from becoming rubbery, serve the salad immediately while the cheese is still warm and at its most tender.

What to Serve With Halloumi and Fennel Salad?

This Mediterranean-style salad works really well as part of a larger spread or as a light main course. For a complete meal, serve it with warm pita bread or crusty sourdough to help soak up the olive oil and lemony flavors. If you’re hosting a dinner party, this salad pairs nicely with grilled chicken or fish – I especially like it alongside simple herb-roasted salmon or lemon chicken skewers. For a vegetarian spread, try serving it with quinoa or couscous on the side, which will make the meal more filling while keeping with the Mediterranean theme.

Storage Instructions

Keep Fresh: This salad is best enjoyed right after it’s made, but if you need to store it, keep the grilled halloumi separate from the other ingredients. Place the fresh vegetables and herbs in an airtight container in the fridge for up to 2 days. Store the cooked halloumi separately in another container to maintain its texture.

Prep Ahead: You can prep some components in advance to save time. Slice the fennel, celery, and grapes up to a day ahead and store them in separate containers in the fridge. Toast the pine nuts and pistachios ahead of time too – just keep them in a sealed container at room temperature. Grill the halloumi fresh when you’re ready to serve.

Assemble: When you’re ready to eat, just toss all your prepped ingredients together and add the freshly grilled halloumi on top. A quick squeeze of fresh lemon juice right before serving will wake up all the flavors and make the salad taste like it was just made.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 45-50 g
• Carbohydrates: 40-50 g

Ingredients

• 200 grams halloumi cheese, sliced into 8 long pieces
• Half a fennel bulb, sliced 5 mm thick
• 2 tablespoons pine nuts
• 2 tablespoons olive oil (30 ml)
• 1/2 cup seedless red grapes, cut in half (about 90 g)
• Stalks from half a fennel bulb, thinly sliced
• 2 celery ribs, finely sliced
• 2 tablespoons fennel leaves
• 1 teaspoon finely chopped tarragon
• 2 tablespoons chopped shelled pistachios
• 1 lemon, sliced into wedges

Step 1: Soak and Prep the Cheese

Begin by placing the cheese in a bowl of cold water and allowing it to soak for 10 minutes.

This will help remove some of the excess salt.

After soaking, drain the cheese and pat it dry using a plate lined with paper towels to ensure it’s ready for cooking.

Step 2: Brown the Fennel and Pine Nuts

In a non-stick skillet over high heat, add 1 tablespoon (15 ml) of oil.

Add the fennel and pine nuts to the skillet and brown them until they achieve a nice toasted color.

Once done, set them aside on a plate and rinse out the skillet to prepare for the next step.

Step 3: Cook the Cheese and Grapes

Using the same skillet, add the remaining oil and brown the cheese for a few seconds on each side until it gains a golden hue and is heated through.

Then, add the grapes to the skillet with the cheese.

Once combined and slightly warm, remove the skillet from the heat.

Step 4: Assemble the Dish

Spread the cooked cheese and grapes evenly over a serving plate.

Top them with the previously browned fennel and pine nuts.

For a burst of fresh flavor and texture, sprinkle with chopped fennel stalks, celery, herbs, and pistachios.

Season everything lightly with pepper to taste.

Step 5: Serve and Enjoy

Serve the dish immediately, accompanied by lemon wedges on the side for a zesty finish.

The combination of flavors and textures is sure to create a delightful and refreshing dish ready to be savored.