Keto Halloumi Caprese Summer Salad

Halloumi holds its shape in a hot pan, which is why it works in a salad. Here it is seared until golden and crisp, then tossed with halved cherry tomatoes, fresh basil, diced avocado and a simple dressing of olive oil and balsamic vinegar. The result is a caprese-style salad where the cheese is warm and the rest is cool and fresh.

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It serves 4 and takes 16 minutes in total: 10 minutes of prep and 6 of cooking. A serving has 6g of carbohydrates and 15g of protein.

What Goes in the Bowl

The full amounts are in the recipe card at the bottom. Here is what each part contributes.

• Halloumi (8 ounces, sliced): the main ingredient. It is salty and firm, and it browns well. Buy a good-quality one, ideally without additives.
• Cherry tomatoes (2 cups, halved): sweet and tangy against the rich cheese.
• Basil (1 cup of leaves): gives the salad its caprese flavor, so use fresh.
• Avocado (1, diced): adds a creamy texture.
• Olive oil (3 tablespoons) and balsamic vinegar (1 tablespoon): the whole dressing, along with salt and pepper.

Cooking the Halloumi

Slice and prep everything before you heat the pan, because the cheese needs your attention. Heat a non-stick skillet over medium heat and add the halloumi. Cook for about 2 to 3 minutes on each side, until golden brown and crisp outside. Watch it closely. Overcooked halloumi turns rubbery. A cast-iron skillet also works if you do not have a non-stick one.

Toss the tomatoes, basil and avocado in a large bowl. Whisk the oil, vinegar, salt and pepper in a small bowl. Add the halloumi, drizzle over the dressing and toss gently. Serve right away, because the salad is at its best while the cheese is still crisp. A sprinkle of crushed red pepper flakes adds some heat.

Ways to Change It

• Protein: use grilled chicken or shrimp in place of the halloumi.
• Cheese: feta or goat cheese can replace it.
• Vegetables: sliced cucumber, bell peppers or zucchini noodles add crunch.
• Herbs: mint or parsley can stand in for some of the basil.
• Crunch: toasted pine nuts or walnuts on top.
• Heat: sliced jalapeños or a dash of hot sauce.
• Fruit: berries or diced peaches add sweetness, but they raise the carb count.
• Dressing: a squeeze of lemon juice or a little garlic powder changes the flavor.

What to Serve With It

Grilled zucchini, cauliflower rice, roasted Brussels sprouts or an olive tapenade all suit it, and a small cheese platter with cheddar or gouda works for a bigger spread. Sparkling water with lemon, iced herbal tea or unsweetened coconut water keep the drinks low-carb.

Nutrition per Serving

One serving has about 290 calories, 25g of fat (12g saturated), 6g of carbohydrates, 2g of fiber, 2g of sugar, 15g of protein and 600mg of sodium.

FAQ

Can I make it ahead of time?

You can prep the ingredients in advance and keep the components separate in the fridge for up to a day. Cook the halloumi just before serving so it stays crisp.

How should leftovers be stored?

In an airtight container in the fridge, and eat them within a day or two.

Is it good for meal prep?

Yes, as long as the dressing stays separate until you are ready to eat. That keeps the salad from going soggy.

What can replace the halloumi?

Grilled chicken or shrimp work well. Feta or goat cheese give a different flavor and keep it low-carb.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us