This Warm Potato and Halloumi Salad is a comforting yet vibrant dish that brings together crispy, golden halloumi with tender baby potatoes, tossed in a zesty dressing and finished with fresh herbs. It’s hearty enough to serve as a main and elegant enough to work as a side. Whether you’re cooking for a weekday dinner or entertaining guests, this salad strikes the perfect balance between indulgence and freshness.
Why You’ll Love This Warm Potato and Halloumi Salad
Satisfying textures: Creamy potatoes meet the irresistible chew of fried halloumi.
Bold, savory flavors: The salty halloumi and tangy dressing elevate the humble potato into something special.
Simple, fresh ingredients: No complicated prep—just real food with real flavor.
Serves hot or warm: Ideal for cooler evenings or as a warm addition to a larger spread.
Customizable: Add greens, roasted veggies, or a poached egg for extra flair.
This salad delivers comfort and character in every bite—definitely a dish that earns a regular spot in your recipe rotation.
Ingredients for Warm Potato and Halloumi Salad
Assembling the correct ingredients is essential for preparing a flavorful Warm Potato and Halloumi Salad. Here’s what you’ll need:
Baby Potatoes: These little gems are tender and creamy when roasted, making them the perfect base for your salad.
Halloumi Cheese: This semi-hard cheese has a unique ability to crisp up beautifully when cooked, adding a savory richness to the dish.
Olive Oil: A must-have for roasting and sautéing, it enhances flavors and helps achieve that golden-brown finish.
Garlic Powder: This adds a subtle depth of flavor without the fuss of fresh garlic. It’s a time-saver!
Salt and Pepper: Essential for seasoning, these staples elevate the taste of every ingredient.
Arugula or Mixed Greens: These greens provide a fresh, peppery contrast to the warm potatoes and cheese.
Cherry Tomatoes: Their sweetness and juiciness brighten the salad, adding a pop of color and flavor.
Fresh Lemon Juice: A splash of acidity balances the richness of the halloumi and potatoes, making every bite refreshing.
Fresh Parsley (optional): This herb adds a burst of color and a hint of freshness, perfect for garnishing.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative with substitutions—spinach or kale can replace arugula, and roasted bell peppers can add extra flavor and color!
How to Make Warm Potato and Halloumi Salad
Creating a Warm Potato and Halloumi Salad is a straightforward process that yields delicious results. Follow these simple steps to bring this delightful dish to life!
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). Preheating is crucial for roasting potatoes evenly. It ensures they cook through and develop that lovely golden-brown color. Trust me, you want those crispy edges!
Step 2: Prepare the Potatoes
In a large bowl, toss the halved baby potatoes with one tablespoon of olive oil, garlic powder, salt, and pepper. Make sure every potato is well-coated. This step is where the flavor begins to build, so don’t skimp on the seasoning!
Step 3: Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Roast them in the preheated oven for 20-25 minutes. Halfway through, give them a stir to ensure even cooking. You’ll know they’re done when they’re golden brown and fork-tender—just the way we like them!
Step 4: Cook the Halloumi
While the potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the halloumi slices and cook for about 2-3 minutes on each side. You’re aiming for that perfect crispy texture. Keep an eye on them; they can go from golden to burnt in a flash!
Step 5: Combine Ingredients
In a large serving bowl, combine the arugula or mixed greens, roasted potatoes, cherry tomatoes, and crispy halloumi. Drizzle with fresh lemon juice and toss gently to combine. This is where the magic happens—mixing those warm and cool elements creates a delightful contrast!
Step 6: Serve and Enjoy
Serve your Warm Potato and Halloumi Salad immediately for the best experience. The warmth of the potatoes and halloumi will slightly wilt the greens, making every bite a harmonious blend of flavors. Enjoy it as a light meal or a side dish that’s sure to impress!
Tips for Success
Make sure to cut the baby potatoes evenly for consistent cooking.
Don’t overcrowd the baking sheet; give the potatoes space to crisp up.
For extra flavor, marinate the halloumi in olive oil and herbs before cooking.
Use fresh lemon juice just before serving for the brightest flavor.
Feel free to experiment with different greens or add nuts for crunch!
Equipment Needed
Baking Sheet: A standard sheet works, but a rimmed one prevents spills.
Skillet: Any non-stick skillet will do; cast iron adds a nice sear.
Mixing Bowl: A large bowl for tossing ingredients; a salad spinner can work too.
Spatula: Use a sturdy spatula for flipping halloumi and stirring potatoes.
Variations
Herbed Halloumi: Marinate halloumi in a mix of olive oil, lemon juice, and your favorite herbs for added flavor.
Spicy Kick: Add a pinch of red pepper flakes to the potatoes for a bit of heat.
Vegan Option: Substitute halloumi with grilled tofu or tempeh for a plant-based twist.
Roasted Veggies: Toss in some roasted bell peppers or zucchini for extra color and nutrition.
Nutty Crunch: Sprinkle toasted pine nuts or walnuts on top for added texture and flavor.
Serving Suggestions
Pair with Grilled Chicken: This salad complements grilled chicken beautifully for a heartier meal.
Wine Selection: A crisp white wine, like Sauvignon Blanc, enhances the flavors.
Presentation: Serve in a large bowl with a sprinkle of fresh parsley for a pop of color.
Crusty Bread: Offer some crusty bread on the side to soak up the delicious juices.
FAQs about Warm Potato and Halloumi Salad
Can I make this salad ahead of time? While the Warm Potato and Halloumi Salad is best served fresh, you can prepare the components in advance. Roast the potatoes and cook the halloumi, then store them separately in the fridge. When you’re ready to serve, simply reheat and combine with the greens and tomatoes.
What can I substitute for halloumi? If you can’t find halloumi, try using grilled tofu or tempeh for a vegan option. Both will add a nice texture and flavor to your salad. Alternatively, feta cheese can work, but it won’t have the same crispy texture.
Is this salad gluten-free? Yes! The Warm Potato and Halloumi Salad is naturally gluten-free, making it a great choice for those with gluten sensitivities. Just ensure that any additional ingredients you add are also gluten-free.
Can I add more vegetables to this salad? Absolutely! Feel free to toss in roasted bell peppers, zucchini, or even some steamed broccoli. The more colorful, the better! It adds nutrition and makes the dish visually appealing.
How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to two days. The potatoes and halloumi may lose some crispiness, but the flavors will still be delicious. Just reheat gently before serving!
Final Thoughts
Creating a Warm Potato and Halloumi Salad is more than just cooking; it’s about bringing warmth and joy to your table. The combination of crispy halloumi and tender potatoes creates a delightful experience that’s both satisfying and refreshing. Each bite is a celebration of flavors, making it perfect for any occasion. Whether you’re enjoying it solo or sharing with friends, this salad is sure to impress. So, roll up your sleeves, embrace the process, and let this dish become a cherished part of your culinary repertoire. Happy cooking!
A delicious warm salad featuring roasted baby potatoes and crispy halloumi cheese, perfect for a light meal or side dish.
Ingredients
Scale
2 cups baby potatoes, halved
8 ounces halloumi cheese, sliced into ½-inch thick pieces
2 tablespoons olive oil, divided
1 teaspoon garlic powder
Salt and pepper to taste
2 cups arugula or mixed greens
1 cup cherry tomatoes, halved
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper until well coated.
Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.
While the potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the halloumi slices and cook for about 2-3 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.
In a large serving bowl, combine the arugula or mixed greens, roasted potatoes, cherry tomatoes, and cooked halloumi.
Drizzle with fresh lemon juice and toss gently to combine. Garnish with chopped parsley if desired.
Serve warm and enjoy!
Notes
For added flavor, consider marinating the halloumi in a mixture of olive oil, lemon juice, and herbs before cooking.
You can substitute the arugula with spinach or kale for a different green, or add roasted bell peppers for extra color and flavor.
