I love Halloumi cheese and lentils so much, so it made total sense to create this delicious salad because the ingredient list is top-notch. The colors and textures in this salad are purely addictive. From the crispiness to the creaminess to the zestiness, this salad has it all. And then, on top of all of that, you have the anti-inflammatory ingredients, so you can eat this salad completely guilt-free and modify it to your liking. I love mixing it up with the veggies I add and trying different cheeses, too. This is one of those salads you’ll love to keep in your pocket, and friends and family will be asking for the recipe.
Why You Will Love This
- Lentils are highly anti-inflammatory, so it’s great when you’re needing a boost.
- Mix in veggies and cheese to make it your own in this easy lentil salad.
- Meal prep this delicious salad and enjoy it all week long.
- If you have dietary restrictions, this is the recipe for you because you can modify it accordingly.
- This is one your friends and family will be asking you for the recipe; it’s so good!
Ingredients You Will Need
- French Green Lentils: I prefer using green lentils in this salad because they hold their shape and have a nutty flavor, brown lentils will become more mushy as they cook.
- Chicken Stock: I prefer cooking the lentils in chicken broth or vegetable broth rather than water because it infuses the lentils with added flavor.
- Halloumi Cheese: A slightly firm, and delicious salty cheese that won’t melt, allowing you to make it golden brown.
- Persian Cucumbers: I like to halve them lengthwise and then cut into bite-sized pieces. You can use English cucumbers, too.
- Cherry Tomatoes: Use any variety of tomato, but cherry or grape tomatoes work best.
- Fresh Herbs: I love the combo of fresh mint and fresh parsley, but you can mix it up with your favorite herbs such as basil or chives
- Red Onion: A bright and zingy onion that is perfect for this delicious salad. A shallot would also work
- Almonds: The crunch of chopped almonds is amazing in this salad. You could also use walnuts or pistachios
- Dijon Mustard: A delicious umami flavor used in the homemade dressing recipe.
- Lemon Juice: Fresh lemon juice adds brightness and balances the mustard nicely.
- Extra Virgin Olive Oil: A fantastic neutral oil to use with the dressing ingredients. You can also use avocado oil.
- Honey: The honey combines perfectly with the mustard and lemon juice to create a well-rounded salad dressing. Feel free to swap for maple syrup
- Fresh Garlic: Crush the garlic cloves with a garlic press or finely mince with a sharp knife.
Kitchen Tools You Will Need
- Medium Pot
- Colander or Fine Mesh Sieve
- Small Bowl
- Whisk
- Large Skillet
- Cutting Board
- Sharp Knife
- Large Bowl
Tips for the Best Green Lentil & Halloumi Salad
- This salad doesn’t need to be refrigerator-cold to be served. It is actually quite delicious when served room temperature.
- Pat the halloumi dry before slicing and cooking. Your golden-brown results will be much better by doing so.
How to Make Halloumi and Lentil Salad
- Rinse the lentils and then add to broth or water in a medium pot and bring to a boil. Lower the heat and leave to simmer until tender but not mushy. Drain in a sieve and run under cold water to stop cooking further.
- While the lentils are cooking, add the Dijon mustard and lemon juice to a small bowl and whisk until smooth. Add a little olive oil at a time, whisking continuously to help the mixture emulsify. Continue adding and whisking until the dressing has thickened and become creamy in consistency. Stir in the salt, pepper, minced garlic, and honey. Adjust as needed.
- Cut the halloumi into slices. Add the olive oil to a hot skillet and add in the slices of halloumi and cook until golden brown in color and then flip and cook on the other side. Transfer the halloumi to a cutting board and cut each slice into small pieces.
- Add the cooked lentils to a large salad bowl and then add in the remaining salad ingredients. Pour the dressing over the top and toss until well combined.
You can find the recipe card below for thorough instructions.
Ways to Modify
- Try Feta Cheese or Goat Cheese as great alternatives to Halloumi.
- Add more fresh veggies like bell peppers or radishes. You could also add your favorite olives.
- Swap the cherry tomatoes for sun-dried tomatoes.
- Try using apple cider vinegar or white wine vinegar instead of lemon juice.
- Add some delicious extra crunch like sesame seeds or pumpkin seeds.
- Want a meaty addition, add shrimp or shredded chicken.
Dietary Restrictions
- Dairy-Free: Omit the cheese or use dairy-free Feta cheese or Parmesan cheese.
- Nut-Free: Omit the almonds and swap for sesame seeds, pumpkin seeds, or sunflower seeds.
- Vegetarian: Use water or vegetable broth or stock in place of the chicken broth.
Serving Suggestions
- Enjoy this as a great side dish for Peppercorn Chicken, Middle Eastern Smash Pitas, Air Fryer Lamb Chops with Mint Sauce, or Sesame Crusted Air-Fryer Tuna Steak.
- Sometimes you need a starchy side dish, so I would try Grilled Bread, Air Fryer Sweet Potato Wedges, or Truffle Fries.
- Top with a fun crunch like these Pita Croutons.
Common Questions
Can I make this in advance?
Yes! The lentils, vegetables, and dressing can be prepared a day ahead and stored separately in the refrigerator. For the best texture, cook the halloumi just before serving.
What about leftovers?
The leftovers of this salad can be refrigerated in an airtight container for about 2-3 days. The halloumi will lose some of its crispiness after refrigeration, so just be prepared for that.
Can I use canned lentils?
Yes, you certainly can do that! The most common canned lentils are brown lentils, so French lentils can be a bit trickier to find. Just use what you can find and the results will still be delicious.
More Salad Recipes You Will Love
- Mexican Corn and Tortilla Chip Salad
- Chicken Salad with Grapes and Pecans
- Kale and Broccoli Superfood Salad
- Greek Roasted Vegetable Pasta Salad
- Farro, Arugula, Salami, and Almond Salad
If you make this Halloumi and Lentil Salad, let me know in the comments section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Lentil & Halloumi Salad
This Halloumi and Lentil Salad is the ultimate hearty salad! It is packed full of lentils, cucumbers, tomatoes, and delicious Halloumi cheese, creating a bright, colorful salad. When you're digging for a salad with fresh flavor that is sure to impress, look no further.
Ingredients
- 1 cup Dried French green lentils
- 3 cups chicken/vegetable stock or water
- 1 tbsp olive oil
- 8 ounces halloumi
- 3 persian cucumbers halved lengthwise and then cut into ¼ inch thick slices
- 1 cup halved cherry tomatoes
- 3/4 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- 1/2 cup finely chopped red onion
- ½ cup roughly chopped almonds
Dressing
- 2 tsp dijon mustard
- 1 1/2 tbsp lemon juice
- ½ cup extra virgin olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp honey
- 1 clove garlic minced
Instructions
- Rinse the lentils. In a pot add the lentils and broth/water and bring to a boil on medium high heat and then lower the heat and leave to simmer for approximately 15-20 minutes until tender but not mushy. Drain in a sieve and run under cold water to stop cooking further.
- While the lentils are cooking make the dressing. In a small bowl add the dijon mustard and lemon juice and whisk until smooth. Start by adding 1-2 tbsp of olive oil, whisking continuously to help the mixture emulsify. Continue adding 1 tbsp of olive oil at a time while whisking until the dressing has thickened and become creamy in consistency. Stir in the salt, pepper, minced garlic and honey. Taste and add more honey if needed.
- Cut the halloumi into ½ inch thick slices. Add the olive oil to a skillet on medium high heat and once hot add in the slices of halloumi and cook for 2-3 minutes until golden brown in colour and then flip and cook for an additional 2-3 minutes. Transfer the halloumi to a cutting board and cut each slice into 3-4 small pieces.
- Add the cooked lentils to a large salad bowl and then add in the cucumbers, tomatoes, mint, parsley, red onion, halloumi and almonds. Pour the dressing overtop and toss until well combined.
Nutrition
Calories: 514kcal | Carbohydrates: 30g | Protein: 20g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.002g | Sodium: 871mg | Potassium: 580mg | Fiber: 13g | Sugar: 6g | Vitamin A: 826IU | Vitamin C: 19mg | Calcium: 462mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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