Keto Halloumi, Sundried Tomato and Caper Salad

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    20 min

Keto Halloumi, Sundried Tomato and Caper Salad

This simple Keto salad packs a real flavor punch with just a few ingredients. Our quick and easy low carb salad is prepared with tangy halloumi cheese, salty capers, zesty lemon, sweet sundried tomatoes, and peppery arugula. This makes a great low carb lunch option loaded with Keto-friendly fats.

Can I Use a Different Cheese?

We have used halloumi cheese for our tasty low carb salad. Halloumi is a great vegetarian-friendly cheese, perfect for pan-frying or grilling. If you would like to use an alternative cheese, queso fresco or paneer would both be suitable options. Both of these cheeses have high melt points and can be cooked to high temperatures in the same way you would prepare halloumi. Please be sure to adjust your macros to account for any changes made to the recipe.

Are Tomatoes Keto?

Tomatoes may be at the higher end of the low carb vegetable scale, but they can still be enjoyed in moderation as part of a balanced Keto diet. For this recipe, we have used sundried tomatoes. Sundried tomatoes are naturally sweet and have an intense flavor profile, so only need to be used in small quantities. We have used just four small sundried tomato pieces for this recipe. Look for tomatoes that are kept in olive oil and are free from added sugars.

  • Net Carbs

    1.7 g

  • Fiber

    0.8 g

  • Total Carbs

    2.6 g

  • Protein

    0.9 g

  • Fats

    38.7 g

464 cals

Keto Halloumi, Sundried Tomato and Caper Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cyprus Halloumi Cheese

    Cyprus Halloumi Cheese

    8 oz

  • Sun dried tomatoes

    Sun dried tomatoes

    4 piece

  • Arugula

    Arugula

    2 cup

  • Lemon juice

    Lemon juice

    1.5 tsp

  • Extra virgin olive oil

    Extra virgin olive oil

    1.5 tbsp

  • Capers

    Capers

    1 tbsp

Recipe Steps

steps 3

20 min

  • Step 1

    Slice the halloumi into 4 even strips. Heat a dry skillet over a medium/high heat. Add the halloumi pieces to the skillet and cook until browned on one side - about 2-3 minutes. Turn and cook until browned on the second side - a further 2-3 minutes.
    Step 1
  • Step 2

    Roughly chop the capers and sundried tomatoes. Add to a small bowl. Add the lemon juice and olive oil. Mix well to combine.
    Step 2
  • Step 3

    Add 2 packed cups of arugula to a large salad/serving bowl. Arrange the cooked halloumi pieces on top of the arugula. Spoon the tomato and caper mixture over the top of the halloumi to serve.
    Step 3