There’s something about a BLT that just makes me think of summer. I love celebrating juicy, ripe tomatoes and then enjoying the contrast of the crunchy, smoky bacon with some cool mayo. SOOO that being said, I decided to create a BLT inspired side dish to get all of these flavors but MORE. Instead of bread, I made croutons out of roasted halloumi that’s salty, crunchy and slightly chewy. It’s to DIE FOR.
Between the crispy bacon, juicy tomatoes, creamy avocado, crunchy cucumber, fresh herbs and tangy BLT dressing, this Halloumi BLT Salad somehow manages to feel indulgent and fresh at the same time. This Halloumi Salad is crunchy, salty, creamy and packed with texture, which is exactly what I want from a summer salad.
Why you’ll love this recipe
- Texture for days: The roasted halloumi acts like a giant cheesy crouton with crispy edges and a chewy center. Plus, the crunch from the romaine, cucumber, bacon and halloumi.
- Bread-free: It has all the flavors of a classic BLT without needing a single piece of bread.
- Versatile: Its filling enough to serve as a main course but works great as a side dish too.
- Quick mix dressing: It comes together in minutes using simple pantry ingredients.
- Summer-vibes: This Halloumi Salad feels fresh, summery and just interesting enough to make people ask for the recipe.
Ingredients
- Halloumi cheese: Roasts into golden, salty cubes that replace traditional croutons beautifully.
- Bacon: Adds smoky crunch and gives the Halloumi Salad its classic BLT flavor.
- Romaine lettuce: Crisp, sturdy and perfect for a chopped salad.
- Cucumber: Brings cool crunch and freshness to every bite.
- Cherry tomatoes: Juicy sweetness that balances the salty bacon and halloumi.
- Avocado: Adds creamy richness that makes the salad feel substantial.
- Fresh dill and basil: Bright herbs that make everything taste like summer.
- BLT dressing: Creamy, tangy, garlicky and exactly what this salad needs.
Refer to the recipe card for the full ingredient list
Tips that matter
Cool halloumi: Let it cool for a few minutes before adding it to the salad so it firms up slightly.
Evenly golden: Flip the halloumi halfway through roasting for the most even golden crust.
Small bits: Chop everything fairly small so you get a little bit of everything in each bite.
Avo holds back: Add the avocado right before serving for the best texture and color.
Balanced dressing: Taste the dressing before tossing the Halloumi Salad. Some days you might want a little more vinegar.
Don’t overdress the salad: Start with less and add more as needed.
Substitutions and swaps
- Bacon alternative: Use turkey bacon if that’s what your family prefers.
- Herby options: Swap basil for parsley or extra dill.
- Cucumber: English cucumbers are great if you can’t find Persian cucumbers.
- Protein boost: Add grilled chicken to your Halloumi Salad, of course!
- Oniony: Use pickled red onions instead of fresh onions for more tang.
- Extra salty: A little crumbled feta is delicious if you’re fully embracing the salty cheese situation.
What to serve this with
- Make it more: Grilled chicken, salmon or shrimp. Burgers fresh off the grill.
- Keep it light: Pair it with a bowl of soup for a light lunch.
- A side of bread: Crusty bread if you’re not committed to the no-bread BLT concept.
- With a bev: Cold sparkling water, lemonade or a crisp white wine.
When should I make this
- Summer nights when it’s too hot for heavy meals.
- Backyard dinners and casual entertaining.
- Lunches that need to keep you full for more than an hour.
- Weeknights when you want something fresh that will also kill any cravings.
- Anytime you have a block of halloumi sitting in the fridge waiting for a purpose.
Make ahead, storage & reheating
Make ahead: The bacon, halloumi and dressing can all be prepared ahead of time and stored separately. Chop the vegetables a few hours ahead, but wait to dice the avocado and assemble the salad until serving.
Store: Store leftover Halloumi Salad components separately in airtight containers in the fridge for up to 3 days. Once dressed, the salad is best eaten the same day.
Reheat: If you’d like to bring the halloumi back to life, pop it into a hot skillet or air fryer for a few minutes until warmed through and lightly crisp again. The bacon can also be briefly reheated before serving.
Common mistakes and how to avoid them
- The halloumi sticks to the pan: You’ve got to use a well-oiled sheet pan and don’t try to move it too early.
- The halloumi feels rubbery: Overcooking is usually the culprit. Roast just until golden.
- The Halloumi salad gets watery: Add the avocado and dressing right before serving.
- The bacon loses its crunch: Let it cool completely before adding it to the salad.
- The salad feels flat: A little extra black pepper or red wine vinegar usually fixes everything
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Halloumi BLT Chopped Salad
Ingredients
- 16 oz halloumi cut into ½-inch cubes
- 8 slices bacon
- 1 tbsp olive oil
- Fresh cracked black pepper
- 1 large head romaine finely chopped
- 4 –6 Persian cucumbers diced
- 1 10 oz container cherry tomatoes, halved
- 2 large avocados diced
- ¼ cup finely diced red onion
- Small handful fresh dill chopped
- Small handful fresh basil torn or thinly sliced
- ⅔ cup olive oil mayonnaise
- 3 tbsp red wine vinegar plus more to taste
- 2 small garlic cloves grated
- 2 –4 tbsp water as needed
- Salt and black pepper to taste
Directions
- Preheat the oven to 425°F.
- Arrange the bacon on one side of a large sheet pan. Toss the halloumi with the olive oil and black pepper and spread it onto the other side of the pan.
- Roast for 15–18 minutes, flipping the halloumi halfway through, until the halloumi is golden brown and the bacon is crisp.
- Transfer the bacon to a paper towel-lined plate. Once cool enough to handle, roughly chop.
- Allow the halloumi to cool for 5–10 minutes so it firms up slightly.
- Meanwhile, whisk together the mayonnaise, red wine vinegar, garlic, salt, and pepper. Add water a little at a time until the dressing is smooth and drizzleable. Taste and adjust the vinegar if desired.
- In a large bowl, combine the romaine, cucumbers, cherry tomatoes, avocado, red onion, dill, basil, chopped bacon, and roasted halloumi.
- Drizzle generously with the dressing and toss until evenly coated.
- Finish with plenty of fresh cracked black pepper and serve immediately.
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