30-Minute Crispy Halloumi and Plum Salad
A sophisticated summer salad combining warm, golden-fried halloumi cheese with fresh plums, crisp greens, and homemade maple-glazed nuts. Balsamic vinaigrette ties together the sweet, salty, and tangy elements. Perfect for lunch or a light dinner, this version stands out with its textural contrast between creamy cheese, crunchy nuts, and juicy fruit.
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tablespoon extra-virgin olive oil, for frying
- 4 ounces halloumi cheese, cut into 1-inch cubes
- 6 cups baby red and green lettuce leaves
- 2 tablespoons fresh basil leaves, torn
- 2 plums, pitted and sliced
- 1 small cucumber, sliced
- ½ cup sliced almonds
- ½ cup chopped walnuts
- ½ cup pepitas
- 3 tablespoons maple syrup, for glazing nuts
Instructions
- 1
Heat cast-iron skillet over medium-high heat and toast almonds, walnuts, and pepitas, stirring often, until fragrant.
- 2
Add maple syrup and salt to nuts, stir quickly to coat, then spread on parchment to cool.
- 3
Wipe skillet clean and return to medium-high heat with olive oil.
- 4
Cook halloumi cubes in single layer until browned on first side, flip with tongs, and brown second side.
- 5
Transfer halloumi to plate.
- 6
Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper.
- 7
Toss lettuce and basil with dressing in large bowl and divide among plates.
- 8
Top with plums, cucumbers, halloumi, and maple-nut clusters.
- 9
Drizzle with additional dressing if desired.
Tips
Work quickly when adding maple syrup to nuts so they caramelize without burning; spread immediately on parchment to prevent clumping.
Halloumi has a high melting point, so it fries without melting; don't flip multiple times or it will toughen.
Make dressing and toast nuts ahead, then assemble salad just before serving to keep greens crisp.
Good to Know
Keep maple-nut clusters in airtight container up to 5 days. Store dressing separately up to 3 days. Halloumi best eaten immediately after frying.
Toast nuts and make dressing up to 1 day ahead. Fry halloumi no more than 2 hours before serving; reheat gently in skillet if needed.
Serve immediately after assembly on chilled plates. Optional: drizzle extra dressing at table.
Common Mistakes
Don't stir nuts constantly after adding maple syrup or they'll clump; stir once quickly and transfer immediately
Don't cook halloumi at low heat or it won't develop brown crust; use medium-high heat for 30-60 seconds per side
Don't dress salad too far ahead or lettuce will wilt; dress just before plating
Substitutions
Vegan Options
Nut-Free Alternatives
customize to preference
General Alternatives
FAQ
Can I make this salad ahead for a picnic?
Yes, but assemble at the last moment. Pack components separately: greens and basil in one container, fried halloumi and maple clusters in another, dressing in a jar, and fresh fruit sliced just before transport. Dress and combine on-site.
What if I can't find halloumi?
Firm tofu pressed and pan-fried works well, or use thick slices of fresh mozzarella or feta. Avoid soft cheeses that melt completely. Pan-fry for 60-90 seconds per side for tofu.
How long do the maple-nut clusters stay crispy?
Up to 5 days in an airtight container at room temperature. If they soften, reheat in a 300F oven for 5 minutes to re-crisp them before serving.