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Warm Halloumi & Zucchini Salad is such a satisfying summer dinner. Quick enough for a weeknight, this meat-free main has me dreaming up other ways I can use zucchini ribbons and halloumi in my dinners.
If you’re not yet acquainted with halloumi cheese, allow me to introduce you to your new best friend. What makes this cheese so amazing is that you can sauté or grill it and it won’t melt on you. It holds its shape beautifully while getting a really crispy exterior. It’s high in protein and fat, making it a great vegetarian option for low carb or keto diets.
I paired the sautéed slices of halloumi with zucchini ribbons and roasted cherry tomatoes. While the tomatoes roast on a sheet pan in the oven, you can take your time making the zucchini ribbons. It takes a few minutes of work, but is so worth it. The ribbons are truly beautiful when plated!
To make the zucchini ribbons, you just need a Y Vegetable Peeler
After you’ve cooked the halloumi slices and lightly sautéed the zucchini ribbons, you’re ready to plate! Layer first the ribbons of zucchini, then the blistered tomatoes and halloumi. Top it off with salt and freshly cracked pepper plus some fresh basil. Don’t wait to dig in — you’ll want to eat this warm!
I hope you’ll love this summertime plate as much as I do! If you can use zucchini, tomatoes, or basil from your own garden — all the better! If you make this, be sure to let us know how it turned out in the comments below. And don’t forget to tag us on instagram @fridgetofork to show us your masterpiece!
Looking for more low-carb and keto recipes? Check out these popular recipes:
- Sheet Pan Mediterranean Chicken + Vegetables
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- Turkey Taco Bowls for Two with Avocado Cilantro “Crema”
- Sheet Pan Chicken Fajita Bowl (sub greens for rice)
- Blistered Shishito Peppers with Ponzu Sauce
- Buffalo Cauliflower with Creamy Gorgonzola Dressing
- Whole30 + Paleo Stuffed Squash
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Warm Halloumi + Zucchini Salad
- Total Time: 40 minutes
- Yield: 4 salads
- Diet: Vegetarian
Description
Salty, crispy halloumi and fresh zucchini and tomatoes combine for a delicious warm summer salad! Vegetarian & Keto-Friendly.
Ingredients
- 2 medium zucchini
- 8 oz mini heirloom or cherry tomatoes
- 8 oz halloumi cheese, cut into 1/4 inch slices
- olive oil
- sea salt & pepper
- fresh basil, cut into ribbons
Instructions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper or aluminum foil.
- Lightly toss the tomatoes in olive oil and sea salt and spread out on the lined baking sheet. Roast for 30 minutes.
- Meanwhile, wash and dry the zucchini. Slice the zucchini in half lengthwise, then use a Y vegetable peeler to create long ribbons, working from the cut-side out to the exterior. Set the ribbons aside.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Cook the halloumi slices for 1-2 minutes on each side, or until brown and crispy. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini ribbons and toss very briefly (just enough to warm).
- To assemble, layer first the zucchini ribbons, then the roasted tomatoes topped with the crispy halloumi. Sprinkle with salt and freshly cracked pepper and top with basil ribbons. Enjoy warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Salad
