Crispy Buffalo Halloumi Salad: Spicy, Crunchy, and Absolutely Addictive

The Salad You Didn’t Know You Needed

Some salads are light and leafy. Others are hearty and bold. This one? It’s downright crave-worthy.

Meet your new go-to: Crispy Buffalo Halloumi Salad. It’s salty, spicy, crunchy, and tangy, yet still packed with vibrant veggies. Whether you’re already a halloumi fan or trying it for the first time, this salad makes the case for cheese as a star protein.

And the best part? Crispy buffalo halloumi salad holds up beautifully in the fridge, making it a delicious make-ahead option for weekday lunches or elevated dinners.

Looking for a protein-packed salad that’s just as filling? Try our Loaded Chicken and Broccoli Salad for a creamy, veggie-forward meal prep favorite.

What Makes This Crispy Buffalo Halloumi Salad So Epic?

Halloumi: The Cheese That Doesn’t Melt

Halloumi is a semi-hard cheese preserved in brine, traditionally crafted from a blend of goat, sheep, and cow’s milk. Unlike other cheeses, it doesn’t melt when pan-fried or grilled, instead, it crisps on the outside and stays tender inside. It’s savory, satisfying, and ideal for high-heat cooking.

Never tried halloumi before? This recipe is the perfect introduction.

Buffalo Heat Meets Blue Cheese Cool

We toss the halloumi in a homemade buffalo sauce, a mix of Frank’s Red Hot, butter, and a touch of honey for balance. Paired with blue cheese crumbles and creamy dressing, the result is a spicy-salty combo that’s seriously addictive.

Key Ingredients That Make It Work

For the Salad Base

• Carrot sticks – crunchy, sweet, and vibrant
  
• Celery – refreshing and crisp
  
• Red onion – thinly sliced for bite
  
• Fresh parsley – brings brightness
  

For the Dressing

• Vinegar
  
• Olive oil
  
• Lemon juice
  
• Honey
  
• Sea salt
  

For the Buffalo Sauce

• Frank’s hot sauce
  
• Salted butter
  
• Honey
  

For the Halloumi

• Halloumi cheese, cut into cubes
  
• Avocado oil for frying
  

Toppings

• Blue cheese crumbles
  
• Blue cheese dressing (or a yogurt-based alternative)
  

Craving more hearty salads? Try our Fresh Watermelon Feta Salad

How to Make Crispy Buffalo Halloumi Salad (Step-by-Step)

Step 1: Toss and Chill the Veggies

In a large bowl, combine:

• 2 cups carrot sticks
  
• 2 cups chopped celery
  
• 1/3 cup chopped parsley
  
• 1/4 red onion, thinly sliced
  

In a separate bowl, whisk:

• 2 tbsp vinegar
  
• 2 tbsp olive oil
  
• 1/2 tbsp lemon juice
  
• 1 tsp honey
  
• 1 tsp sea salt
  

Pour dressing over veggies, toss to coat, and refrigerate.

Step 2: Make the Buffalo Sauce

In a saucepan over low heat, combine:

• 1/2 cup Frank’s hot sauce
  
• 3 tbsp salted butter
  
• 2 tbsp honey
  

Whisk until smooth and remove from heat.

Step 3: Fry the Halloumi

• Warm 1½ tablespoons of avocado oil in a nonstick skillet.
  
• Add 17.6 oz. halloumi (cubed).
  
• Sear on all sides until golden brown (5–7 mins total).
  
• Toss warm halloumi in buffalo sauce and let it rest 5 minutes.
  

Tip: Halloumi can stick, use a nonstick skillet and move pieces gently with tongs.

Step 4: Assemble the Salad

Top chilled veggie mixture with:

• Buffalo halloumi
  
• 1/3 cup blue cheese crumbles
  
• 1/3 cup blue cheese dressing
  

Serve your Crispy Buffalo Halloumi Salad immediately for best texture and temperature contrast.

Pro Tips for Success

• Don’t have halloumi? Replace with crispy pan-fried tofu for a plant-based option.
  
• Pre-cut carrots or celery save time, but fresh-cut delivers the best crunch.
  
• Make it lighter: Use Greek yogurt dressing instead of blue cheese for a tangy, high-protein twist.
  
• Keep leftovers: Store undressed salad + halloumi separately in airtight containers for up to 5 days.
  

Storage Tips & Make-Ahead Notes

• Refrigerator: Keeps up to 5 days, especially if dressing is added just before serving.
  
• Meal prep? Portion into individual containers and store halloumi separately until serving.
  

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Crispy Buffalo Halloumi Salad

A bold and flavorful salad featuring crispy halloumi tossed in buffalo sauce, paired with a crunchy veggie base and cooling blue cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

  

• 2 cups carrot sticks
• 2 cups chopped celery
• 1/4 large red onion sliced
• 1/3 cup chopped parsley
• 2 tbsp vinegar
• 2 tbsp olive oil
• 1/2 tbsp lemon juice
• 1 tsp honey
• 1 tsp sea salt
• 1/2 cup Frank’s Red Hot
• 3 tbsp salted butter
• 2 tbsp honey
• 1.5 tbsp avocado oil
• 17.6 oz halloumi cubed
• 1/3 cup blue cheese crumbles
• 1/3 cup blue cheese dressing

Method

 

Prep the Veggies

1. Wash and cut 2 cups of carrot sticks and 2 cups of celery. Thinly slice ¼ of a red onion and chop ⅓ cup of parsley. Add all vegetables to a large mixing bowl.

Make the Vinaigrette

1. In a small bowl, whisk together 2 tbsp vinegar, 2 tbsp olive oil, ½ tbsp lemon juice, 1 tsp honey, and 1 tsp sea salt. Pour over the veggies and toss to coat. Refrigerate while preparing the halloumi.

Make Buffalo Sauce

1. In a small saucepan over medium-low heat, combine ½ cup Frank’s hot sauce, 3 tbsp butter, and 2 tbsp honey. Simmer for 3–5 minutes while stirring. Remove from heat once well combined.

Cook the Halloumi

1. Cut 17.6 oz of halloumi into 1-inch cubes. Heat 1.5 tbsp avocado oil in a non-stick skillet over medium-high heat. Add the halloumi and cook for 6–8 minutes, turning occasionally, until golden on all sides. Transfer to a bowl and toss with buffalo sauce. Let it rest for 5 minutes.

Assemble the Salad

1. Remove the veggie base from the fridge. Top with the buffalo-coated halloumi. Sprinkle with ⅓ cup blue cheese crumbles and drizzle with ⅓ cup blue cheese dressing.

Serve and Enjoy

1. Serve immediately while the halloumi is still warm and crispy. If prepping ahead, store components separately and assemble before eating.