Vegetarian keto halloumi cheese, tomato & arugula salad

Fried halloumi cheese with tomatoes and arugula may be served as a salad or a platter for your guests. It perfectly combines the savory chewy halloumi taste with the sweet juicy tomatoes and spicy arugula flavors. You may choose a sour dressing with lemon juice or balsamic vinegar, but it's also well accompanied with a sweet-sour sauce. Bon appetit!

5 min
4 min

Nutrition facts

Energy: 397 kcal
Protein: 16.9 gr
Fat: 35.3 gr
Net carbs: 3.7 gr



8 tomato slice(s) (120 gr)

150 gr arugula


salt (to taste)

ground black pepper (to taste)

Fried halloumi

120 gr halloumi cheese - regular or vegetarian

2 tbsp(s) olive oil (27 gr)


1 tbsp(s) olive oil (14 gr)

1 tbsp(s) lemon juice (15 gr)

salt (to taste)



  1. Cut tomato(es) into thin slices and place them on a serving dish. Season with salt
  2. Place the arugula leaves - preferably baby arugula leaves- in the serving dish too and season with some freshly ground black pepper

Fried halloumi

  1. Cut the halloumi cheese into 2 or 4 slices, depending on how thick you prefer to have your cheese
  2. Wipe the cheese with a paper towel to remove excess water
  3. Place a non-stick skillet on medium heat
  4. Brush both sides of halloumi slices with olive oil and place them in the pan
  5. Cook the first side for 1-2 minutes, until all liquid released from the cheese is gone & the cheese is brown-colored & crusted
  6. Then cook the other side for 1-2 more minutes
  7. Place in the serving dish

Dressing & Serving

  1. Put the olive oil, lemon juice & a bit of salt in a small jar with lid and shake to combine
    • Or use a mini coffee mixer, if available
  2. Pour the dressing over the cheese & the arugula leaves
    • Don't pour the dressing over the tomatoes, if you don't like them with a lemony taste. It's up to you and your preferences!
  3. Serve while the cheese is still hot


Serving size: 1/2 of the salad

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