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Crispy Buffalo Halloumi Salad

By Emily Richter

Published 7/18/2025

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A salad bowl with cubed grilled chicken, crumbled blue cheese, carrot sticks, celery, red onion, and a small dish of creamy dressing on the side.
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A grey pan contains a red liquid with three chunks of butter melting in it. The background is a light, textured surface.
Pan-fried paneer cubes coated in a rich red sauce in a non-stick pan on a light gray surface.
A salad with grilled chicken pieces, carrots, celery, red onion, blue cheese crumbles, drizzled with dressing, in a large bowl with two spoons.

Crispy Buffalo Halloumi Salad Recipe

By: Emily Richter

 Prep: 25 minutes

Cook: 15 minutes

Total: 40 minutes
Servings: 6
A bowl with diced carrots, celery, red onion, blue cheese crumbles, and buffalo sauce-coated tofu. A small cup of creamy dressing is on the side.

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Ingredients 

  • 2 cups carrot sticks
  • 2 cups chopped celery, peeled
  • ⅓ cups chopped fresh parsley
  • ¼ large red onion, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • ½ tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • ½ cup Frank’s hot sauce
  • 3 tablespoons salted butter
  • 2 tablespoons honey
  • 1.5 tablespoons avocado oil
  • 17.6 oz. halloumi, cut into 1-inch cubes
  • ⅓ cup blue cheese crumbles
  • ⅓ cup blue cheese dressing

Instructions 

  • Add the carrot sticks, celery, parsley, and onion to a large bowl. Whisk the white wine vinegar, olive oil, lemon juice, honey, and salt to a separate bowl. Pour the mixture over the vegetables and toss to coat. Transfer the bowl into the refrigerator.
  • Next, prepare the buffalo sauce. Add the Franks, butter, and honey to a small saucepan and bring to a gentle simmer. Whisk and remove from heat.
  • Heat avocado oil in a large skillet over medium/high heat. Add the halloumi to the skillet. Halloumi releases liquid before it browns, so give the first side a few extra minutes to brown. Gently move the halloumi around so it doesn’t stick to the pan.
  • Flip the halloumi on all sides. Remove from the skillet and toss with the buffalo sauce. Let it rest for at least 5 minutes.
  • Top the carrot and celery salad with the buffalo halloumi, blue cheese crumbles, and blue cheese dressing. Enjoy immediately.

Tips & Notes

  • We prefer to cut the carrot sticks, but you can use precut matchstick carrots.
  • Most major grocers carry halloumi in 8.8 oz. packages, so you will need 2 for this recipe. If you find halloumi in different sized packaging, this recipe does not need to yield 17.6 oz. of halloumi exactly. 
  • You can use pre-marinated halloumi or plain halloumi.
  • Halloumi can get pretty sticky depending on what pan is used. We suggest using a non-stick pan. If you don’t have one, just be sure to watch the halloumi closely so it doesn’t stick to the pan.

Nutrition

Calories: 476 kcal, Carbohydrates: 14 g, Protein: 21 g, Fat: 38 g, Fiber: 2 g, Sugar: 10 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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