Seared Halloumi and Vegetable Salad Bowls – Savory, Colorful, and Satisfying

Seared Halloumi and Vegetable Salad Bowls are a fresh, vibrant way to enjoy a meal that’s both light and satisfying. Golden, crispy-edged halloumi cheese is paired with a mix of roasted or sautéed vegetables and served over greens or grains, all finished with a bright lemon-herb dressing. Every bite has contrast: warm and cool, creamy and crisp, salty and tangy.

This recipe uses simple ingredients—halloumi, colorful veggies, greens, and a quick homemade dressing—to create a bowl that feels restaurant-worthy but is easy enough for any weeknight. Customize it with your favorite vegetables or grains, and you’ve got a flexible, Mediterranean-style meal you’ll want on repeat.

Perfect for lunch or dinner, these Seared Halloumi and Vegetable Salad Bowls are a great option when you want something fresh, filling, and full of texture and flavor.

Why You’ll Love This Recipe

Crispy, Salty Halloumi – Pan-seared cheese with a golden crust and a soft center.
Fresh & Colorful Veggies – A mix of roasted or sautéed vegetables adds flavor and nutrition.
Light but Satisfying – Balanced with protein, veggies, and greens (or grains).
Customizable – Swap veggies or add grains like quinoa or couscous to make it your own.

Ingredients

For the Salad Bowls:

• 8 oz (225 g) halloumi cheese, sliced into ½-inch thick pieces
• 1 red bell pepper, sliced
• 1 small zucchini, sliced into half-moons
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 4 cups mixed salad greens (arugula, spinach, or mixed lettuce)
• 1 cup cooked quinoa, couscous, or brown rice (optional, for extra heartiness)

For the Dressing:

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced
• 1 tsp honey or maple syrup (optional, for balance)
• 1–2 tbsp fresh parsley, finely chopped
• ½ tsp dried oregano (or Italian seasoning)
• Salt and black pepper, to taste

For Cooking & Garnish:

• 1–2 tbsp olive oil (for roasting/sautéing veggies and searing halloumi)
• Extra fresh herbs (parsley, mint, or basil), for garnish
• Lemon wedges, for serving

Instructions

Prepare the Vegetables
Preheat oven to 400°F (200°C) (if roasting).
Toss bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper.

• Roasting option: Spread on a baking sheet and roast for 15–20 minutes, stirring once, until tender and lightly browned.
• Stovetop option: Sauté in a large skillet over medium-high heat with a little olive oil until tender and slightly charred, about 8–10 minutes.
  Set aside.

Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey (if using), parsley, oregano, salt, and pepper until well combined. Adjust seasoning to taste.

Prep the Halloumi
Pat halloumi slices dry with a paper towel to remove excess moisture.
If desired, lightly brush or drizzle the slices with a bit of olive oil.

Sear the Halloumi
Heat a nonstick or cast-iron skillet over medium to medium-high heat (no extra oil needed if the pan is nonstick and halloumi is lightly oiled).
Add the halloumi slices in a single layer.
Cook for 2–3 minutes per side, or until golden brown and crisp on the outside and warmed through inside.
Remove from the pan and set aside.

Assemble the Bowls
Divide salad greens between 2–3 bowls.
If using, add a scoop of cooked quinoa, couscous, or brown rice to each bowl.
Top each bowl with roasted/sautéed vegetables, cherry tomatoes, and seared halloumi slices.

Dress and Serve
Drizzle bowls with the lemon-herb dressing.
Garnish with extra fresh herbs and serve with lemon wedges on the side.
Enjoy immediately while the halloumi is still warm.

Nutritional Information

(Approximate per serving, 1 of 3, without grains)

• Calories: ~350
• Protein: 15g
• Fat: 26g
• Carbohydrates: 17g
• Sugar: 6g
• Fiber: 3g

Tips for Success

Dry the Halloumi – Patting it dry helps it sear and brown instead of steaming.
Hot Pan, Quick Sear – Halloumi browns best in a hot pan; don’t overcook or it can become rubbery.
Choose Firm Veggies – Peppers, zucchini, onions, and cherry tomatoes hold up well to roasting or sautéing.
Add Grains for a Bigger Meal – Quinoa, couscous, or rice make the bowls more filling.

Why This Recipe Works

Halloumi is a firm cheese that keeps its shape when heated, making it perfect for searing. The high heat gives it a crisp, golden exterior while the inside stays soft and chewy. Pairing it with colorful vegetables and a bright lemon-herb dressing balances the saltiness and richness of the cheese.

Serving everything in a bowl—over greens or grains—creates a meal that feels complete but not heavy. You get a mix of textures (crisp, creamy, tender) and flavors (salty, tangy, fresh) in each bite, making these Seared Halloumi and Vegetable Salad Bowls both satisfying and refreshing.