You’ll want to keep this easy Halloumi Salad with Cantaloupe and Prociutto recipe in the regular rotation! It features pan-seared halloumi cheese and a simple hot honey dressing. Easy to customize and packed with flavor, I’m sure you’re going to love it once you try it!
Sometimes it feels like I took the idea of #SaladsThatDontSuck and made it my entire personality, but I can’t stop! There are so many amazing ingredients out there for satisfying, flavorful salads.
If you’re not already familiar with halloumi cheese, keep reading because this is a must-try summer salad!
Why You’ll Love Halloumi with Cantaloupe & Prociutto
I hope the photos speak for themselves! But here are a few more reasons to convince you to try this halloumi salad:
- It’s colorful and vibrant, which always instantly brightens my mood. I hope it does the same for you!
- It really leans into the classic sweet & salty flavor combo of cantaloupe + prosciutto. Halloumi and cantaloupe is also deliciously salty and sweet!
- It’s so simple to prepare and you get to enjoy leftover hot honey dressing for other recipes (like my Hot Honey Chicken & Rice Bowls)
If you happen to have extra cantaloupe or prosciutto after making this recipe, save it for later and try my Panzanella Salad with Cantaloupe & Prosciutto!
Halloumi Salad Ingredients
This easy halloumi salad recipe truly is a breeze to prepare. Here’s what you’ll need to make it:
- Halloumi cheese: Halloumi is a Mediterranean-style cheese that originated on the island of Cyprus. While you can eat it raw, it really shines when grilled or seared. Compared to other cheeses, halloumi holds its shape when you cook with it. Find it in the health foods or specialty cheese section of your grocery store.
- Salad greens: Use spring mix, baby spinach, arugula, or any combination of your favorite greens as the base for this halloumi salad recipe.
- Cantaloupe: Look for a cantaloupe that feels heavy for its size. It should have a smooth stem end and the color might range from creamy off-white to light green. Check out this resource for more tips on picking the perfect melon.
- Prosciutto: I recommend a couple of packages of prosciutto, assuming it’s a popular ingredient in your kitchen. For me, the hardest part about making this recipe is not eating the entire package before it makes its way onto the salad!
- Red onion: The contrasting color looks so nice on the plate, but swap for white or yellow sweet onions if that’s what you have.
- Fresh basil: Wash and dry some fresh basil and give them a rough chop or chiffonade. Toss it in with the salad greens or save for the end and use as a garnish.
There aren’t many good substitutes for halloumi cheese because most other cheeses will melt, but paneer is an option. For a dairy-free version of this salad, try using firm tofu.
For the dressing, grab some olive oil and garlic, plus some jalapeno and your favorite hot sauce, honey, and apple cider vinegar. Or, swap the hot sauce for red pepper flakes if you prefer.
Can I use something other than cantaloupe?
Sure you can! Instead of halloumi and cantaloupe, try watermelon, which would pair well with the other ingredients and hot honey dressing.
This recipe is incredibly flexible and forgiving. So you can swap any ingredients or add to what I’m suggesting to make it your own.
Swaps and Substitutions
If you want even more variety, try these options:
- Skip the grilling steps and try fresh mozzarella or burrata instead of halloumi (although, I’m not sure you could call this a halloumi salad at that point!)
- Sliced or diced cucumber for more refreshing crunch
- Cherry tomatoes or chopped sun-dried tomatoes
- A cooked grain like pearled couscous, farro, freekeh, or quinoa
- Greek-style salad dressing instead of the hot honey dressing
How To Make Halloumi Salad with Cantaloupe & Prosciutto
This process should take less than 30 minutes from start to finish, even with all the prep steps!
- Start with the hot honey dressing. Mince the garlic and a jalapeno and start heating a small saucepan over low heat. Add the honey, vinegar, jalapeno, red pepper flakes or hot sauce, and garlic.
- Stir for a few minutes until it’s heated through and well-combined. Then, remove from heat just as it hits the simmering point and let it cool. Before serving, it should be cool enough to transfer to a small jar and add the olive oil. Just shake well before drizzling it over the halloumi salad.
- To make the halloumi, heat a grill pan or griddle over medium heat. Take your block of halloumi cheese and pat it dry before slicing it in half lengthwise.
- Grill each piece for 2-3 minutes on each side. That’s enough time to form char marks and get the outside of the halloumi slightly browned and seared. Take it out of the pan and turn off the heat. Let it chill out while you assemble the rest of the ingredients.
- Make a base layer with the salad greens, then randomly arrange the sliced red onion, chopped cantaloupe, and fresh basil. Tear or chop the prosciutto into smaller pieces and spread it around.
- Once the halloumi is cool enough to handle, cut into small cubes and add to the salad. Drizzle with the hot honey dressing, crack some black pepper on top, and enjoy!
To make cleanup easier, avoid letting the hot honey mixture simmer for too long in your saucepan.
Can I use my outdoor grill?
I haven’t personally tested this halloumi salad recipe using that method. At the time of writing this, we didn’t have an outdoor grill. So I’ve only ever made it using stovetop methods.
But if you’re confident with that cooking method, go for it! Adjust the heat and cooking time for whatever works best with your grill.
Cooking Tips for Maximum Flavor
The main thing to remember: cook the halloumi cheese! That will really improve both the flavor and texture. But besides that, try my other tips:
- Adjust the heat level by using more or less minced jalapeno and hot sauce. Or, if you’re very sensitive to spice, use only one or the other.
- Since prosciutto is already quite salty, hold off on seasoning with any added salt until you have a chance to taste the finished salad.
- Wash and fully dry the salad greens before building your salad. Any excess moisture can make it soggy.
If you end up with leftovers, store the remaining dressing separately from your other salad components to avoid a soggy salad.
Halloumi Salad with Cantaloupe, Prosciutto, and Hot Honey Dressing
Equipment
- 1 grill pan or griddle
- 1 small saucepan
- 1 jar with a tight-fitting lid
Ingredients
For the Hot Honey Dressing:
- 1/2 cup honey
- 1 tbsp minced jalapeno
- 1 tsp sriracha or red pepper hot sauce
- 1 1/2 tbsp apple cider vinegar
- 2 cloves garlic, finely minced
- 1/8 tsp kosher salt
- 1/3 cup extra virgin olive oil
For the Halloumi Salad:
- 6 oz fresh salad greens
- 2 cups cantaloupe, chopped into bite sized cubes
- 1 package halloumi cheese, about 8 oz
- ¼ red onion, thinly sliced
- 6 oz prosciutto
- ½ cup fresh basil leaves
- cracked black pepper, to taste
Instructions
For the Hot Honey Dressing:
- Heat a small saucepan over low heat. Add all ingredients except the extra virgin olive oil.
- As it heats, stir gently until well-combined, about 3 minutes. Avoid letting the mixture simmer and remove from heat and allow to cool for at least 10 minutes.
- Once cooled, transfer to a small jar with a tight-fitting lid. Add the olive oil and shake vigorously to combine. Set aside until ready to serve.
For the Halloumi Salad:
- Heat a grill pan or griddle over medium heat. Pat the block of halloumi cheese to dry it, then slice the block in half lengthwise.
- Grill each piece for 2-3 minutes on each side, or until char marks form and the outside becomes lightly browned and seared. Transfer to a clean cutting board to let it cool while you assemble the salad.
- Arrange the salad greens on a serving platter or salad plates. Separate the thinly sliced red onion and randomly arrange it on the salad greens, along with the fresh basil leaves, prosciutto, and cantaloupe.
- Cut the grilled halloumi into cubes and add to the salad. Top with cracked black pepper (to taste). Drizzle with the Hot Honey Dressing and serve immediately.
Notes
Nutrition
If you try this easy halloumi salad recipe, leave a comment and rating to let me know what you think.
As always, thanks for stopping by Street Smart Nutrition. Cheers to more fearlessly nourishing meals!
Questions & Reviews
This is the perfect salad for the patio in the summer. Great for bbq parties. I know my guests will love it.
I loved this salad. I loved the sweetness and freshnesss of this salad. Super good! Never had cantaloupe in salad before, but it came out super delicious.
The combination of cantaloupe, prosciutto and halloumi cheese is HEAVENLY. I love this beautiful salad so much! Thanks for an amazing recipe!
What a gorgeous salad! I made this for the family tonight and everyone raved about it! Such great flavors in it.
What’s the nutricional information?
Calories, protein, etc?
Hi Constanza, I leave nutrition information off of my recipe cards because the data generated is usually not accurate, nor does it account for the way people may modify or swap ingredients based on their individual nutrition needs. That information can also be challenging for anyone in recovery from an eating disorder or disordered eating, so as an anti-diet dietitian, I try to make sure this blog is a safe place for anyone to find recipe inspiration.