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Grilled Halloumi With Strawberry & Cucumber Salsa

|Grilled Halloumi With Strawberry & Cucumber Salsa

As you may already know, I love Mediterranean food. Halloumi is one of the best low-carb foods to try when you visit Greece. Although it's a Cypriot cheese, it's commonly found in most Greek restaurants.

A few weeks ago, I came across this beautifully looking salad on one of my social profiles. My first thought was: I really miss grilled Halloumi! I used slightly different ingredients just to make it more keto-friendly. All those vibrant colours, zesty lime, sweet strawberry and crunchy cucumber make this salad just perfect for a light summer lunch. Make sure you eat it warm - that's when Halloumi tastes best!

Preparation time


Nutritional values (per serving):

6.8 grams 1.3 grams 20.8 grams 37.7 grams 20.2 grams 449 calories
Total Carbs8.1grams
Net Carbs6.8grams
of which Saturated20.2grams
Magnesium63mg (16% RDA)
Potassium229mg (12% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (18.5%), fat (75.5%)

|Grilled Halloumi With Strawberry & Cucumber Salsa

Ingredients (makes 4 servings):

  • 2 packages Halloumi cheese (400g / 14.1 oz)
  • 1 cup strawberries (150g / 5.3 oz)
  • ½ large cucumber (150g / 5.3 oz)
  • 1 jalapeño pepper (14g / 0.5 oz)
  • juice from 1 lime
  • 1 clove garlic
  • 1 tbsp mint, chopped
  • 2 tbsp basil, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp ghee or butter
  • ¼ tsp salt or more to taste
  • freshly ground black pepper

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Peel and dice the cucumber and dice the strawberries. Halve, deseed and finely dice the jalapeño pepper.
    Make sure you get your strawberries and cucumber organic, they are on the Dirty Dozen Plus list for 2014! |Grilled Halloumi With Strawberry & Cucumber Salsa
  2. Wash and chop the herbs, peel and mash the garlic and mix with the extra virgin olive oil, balsamic vinegar and fresh lime juice. |Grilled Halloumi With Strawberry & Cucumber Salsa
  3. Mix everything in a bowl, season with salt and pepper and set aside. |Grilled Halloumi With Strawberry & Cucumber Salsa
  4. Slice the Halloumi cheese into about ½ inch / 1 cm slices and cook on both sides on a skillet greased with ghee or butter. You can use a regular or grill skillet like I did. Cook for 2-3 minutes on each side. Do not turn before the side gets brown and crispy. |Grilled Halloumi With Strawberry & Cucumber Salsa
  5. Place on a serving plate and top with the strawberry & cucumber salsa. |Grilled Halloumi With Strawberry & Cucumber Salsa
    Make sure you eat it when the Halloumi is still warm - that's when it tastes best! |Grilled Halloumi With Strawberry & Cucumber Salsa

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Comments (4)

I used to live in Cyprus and halloumi is definitely my #1 takeaway from that experience!  Mediterranean, Greek, and sometimes even Indian food stores could potentially carry it.  I'm in the Midwest so I have to order mine online Frown  Halloumi is worth it though!


You are so lucky, I love Mediterranean countries... after all my partner is Greek Smile


I just found halloumi cheese at my health food store--they've never carried it before.  I got some, brought it home, and cut off a small chunk--I wanted to see how I'd react to it (I'm allergic to dairy, but have never eaten this cheese).
Lo and behold, I had absolutely NO reaction!  Yes, it's rubbery, yes, it's brined, and yes, it's salty, but I CAN EAT CHEESE AGAIN--that's all that matters.  Now, I'm going to try it warm as you suggest.
I'm also going to try other sheep milk cheeses to see if they cause any problems.


So glad to hear that! If you grill it, it's amazing especially with butter (or ghee in your case) - I never eat it cold because it is kind of rubbery. Once heated, it's delicious Smile


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