Halloumi Breakfast Bowl with Salad

There’s nothing quite like starting your day with a burst of fresh flavors and satisfying textures, and this Halloumi Breakfast Bowl with Salad does exactly that. Warm, golden-brown halloumi slices bring a delightfully chewy, salty bite that pairs beautifully with crisp mixed greens like spinach, arugula, and kale. When you add creamy avocado cubes, juicy cherry tomatoes, and cool cucumber ribbons, every mouthful becomes a mini celebration of contrasts. As you gently toss everything in a bright dressing of olive oil, lemon juice, and a hint of honey, you’ll notice how the sweetness perfectly balances the halloumi’s salinity. Finally, topping it all with perfectly poached eggs creates a luscious, runny yolk that binds the bowl together in the most comforting way possible.

Over the years, I’ve fallen in love with how versatile this breakfast bowl can be—I’ve served it at weekend brunches with friends, packed it for picnics, and even enjoyed it as a light lunch on busy weekdays. What I adore most is how it feels both indulgent and healthy; at around 550 calories and loaded with protein, healthy fats, and fresh veggies, it’s a treat that fuels you rather than slows you down. Whether you’re easing into the morning with a hot cup of coffee or refueling after an early workout, this vibrant bowl will lift your spirits. Trust me, once you taste that first cheesy, tangy forkful, you’ll find yourself coming back to this recipe time and time again.

KEY INGREDIENTS IN HALLOUMI BREAKFAST BOWL WITH SALAD

Before we dive into the step-by-step, let’s take a moment to celebrate the simple yet powerful ingredients that make this bowl so special. Each component brings its own personality to the dish, and together they create a harmony of taste and texture you’ll love.

• Halloumi Cheese

A semi-firm cheese known for its high melting point, halloumi grills beautifully to develop a golden crust and a satisfyingly squeaky bite. Its salty tang anchors the entire bowl.

• Mixed Salad Greens

A mix of spinach, arugula, and kale offers a variety of textures and flavors—from tender to peppery—providing a vibrant, nutrient-packed base.

• Avocado

Diced avocado adds a creamy, buttery element that cools and balances the cheese’s saltiness, while also supplying heart-healthy fats.

• Cherry Tomatoes

Halved cherry tomatoes burst with juicy sweetness, offering pops of color and a refreshing contrast in every forkful.

• Cucumber

Thinly sliced cucumber contributes crispness and a mild, cooling flavor, making the salad even more refreshing.

• Olive Oil

Extra-virgin olive oil forms the foundation of the dressing, lending fruity richness and healthy monounsaturated fats.

• Lemon Juice

Fresh lemon juice brightens the bowl with citrusy acidity, cutting through richer ingredients for balance.

• Honey

A drizzle of honey brings subtle sweetness, helping to marry the tangy dressing with the savory cheese.

• Salt and Pepper

Simple seasonings that elevate all the flavors—just a pinch of each to taste.

• Poached Eggs

Eggs add creamy texture and protein; poaching keeps the yolks runny so they can coat the salad in silky richness.

• Fresh Herbs

Chopped parsley or mint infuse the dish with bright, herbal notes and a touch of elegance.

• Toasted Seeds or Nuts (Optional)

A sprinkle of pumpkin seeds or almonds introduces extra crunch and a nutty flavor dimension.

HOW TO MAKE HALLOUMI BREAKFAST BOWL WITH SALAD

Ready to transform these vibrant ingredients into your new favorite breakfast (or lunch)? Follow these expanded steps to achieve that perfect blend of textures and flavors.

1. Begin by preparing the dressing. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until the mixture emulsifies into a smooth, cohesive dressing. Once combined, set aside so the flavors can meld.

2. Heat a non-stick frying pan over medium heat. Add the sliced halloumi cheese in a single layer and grill for about 2–3 minutes on each side, or until each slice develops a golden-brown crust. Remove the cheese from the pan and set aside on a plate to stay warm.

3. Assemble the salad by arranging the mixed salad greens in a large serving bowl. Add the diced avocado, halved cherry tomatoes, cucumber slices, and the warm, grilled halloumi slices, ensuring an even distribution of colors and textures.

4. Drizzle the prepared dressing evenly over the salad mixture. Using salad tongs or clean hands, toss gently to coat every ingredient in the vibrant dressing without bruising the greens.

5. In the meantime, prepare the poached eggs. Bring a pot of water to a gentle simmer, then carefully crack the eggs into the water one at a time. Cook for about 3–4 minutes, until the egg whites are fully set but the yolks remain luxuriously runny.

6. Using a slotted spoon, carefully lift the poached eggs from the water and place them atop the dressed salad, spacing them so each bowl gets two eggs if serving two people.

7. Garnish with the fresh herbs, scattering chopped parsley or mint over the top. If you’re using toasted seeds or nuts, sprinkle them now for an added layer of crunch.

8. Serve immediately while the halloumi is still warm and the yolks are begging to be broken and drizzled over the salad.

SERVING SUGGESTIONS FOR HALLOUMI BREAKFAST BOWL WITH SALAD

When it comes to serving this Halloumi Breakfast Bowl, your creativity can shine even brighter than the halloumi itself. Whether you’re hosting a leisurely weekend brunch or whipping up a quick weekday meal, these serving ideas will ensure you present your vibrant bowl in style.

• Family-Style Platter

Transfer the dressed salad and grilled halloumi to a large, shallow serving dish. Let guests serve themselves and add poached eggs at the table. This creates a communal, festive vibe and allows everyone to customize their bowl.

• Layered Mason Jar

For a grab-and-go twist, layer the greens, veggies, grilled halloumi, and dressing in a wide-mouth Mason jar, reserving the poached egg and herbs on top until you’re ready to eat. Just shake and eat for a portable meal.

• Garnish Bar

Set out small bowls of extra fresh herbs, toasted nuts, and even a sprinkle of red pepper flakes. Guests can personalize their bowls with additional toppings, making brunch interactive and fun.

• Paired Beverages

Balance the richness of halloumi and eggs with a sparkling citrus mocktail or a bright iced mint tea. The effervescence or herbal notes will elevate the flavors and cleanse the palate between bites.

HOW TO STORE HALLOUMI BREAKFAST BOWL WITH SALAD

Although this dish is best enjoyed fresh, sometimes life demands leftovers. Here’s how to keep your Halloumi Breakfast Bowl tasting its best, even if you need to prep ahead or store extras for later.

• Refrigerate Components Separately

Store the dressing, grilled halloumi, and poached eggs in airtight containers in the fridge, while keeping the salad greens, avocado, and veggies in another container or sealed bag to prevent wilting. Reheat the halloumi and eggs gently before assembly.

• Use Mason Jars for Mason-Made Lunches

If you pre-layer the salad in a jar, place the dressing at the bottom, followed by sturdier veggies, halloumi, and greens on top. Keep eggs and avocado aside, then assemble and enjoy within 24 hours for the freshest taste.

• Freezing Halloumi Only

While not ideal for the entire bowl, you can freeze extra grilled halloumi slices in a freezer-safe bag. Thaw in the fridge overnight, then reheat in a hot pan to regain crispness.

• Herb and Nut Storage

Keep fresh herbs and toasted seeds or nuts in small, sealed bags or containers at room temperature. Add them just before serving to retain their vibrant flavor and crunch.

CONCLUSION

This Halloumi Breakfast Bowl with Salad is proof that simple ingredients, when thoughtfully combined, can create a sensational meal any time of day. From the first bite of warm, squeaky halloumi to the final drizzle of runny poached egg yolk, each element brings its own charm—bright citrus notes, creamy avocado, juicy tomatoes, crisp cucumbers, and a scattering of herbs and seeds. Whether you’re seeking a healthy start to the morning or a light yet satisfying lunch, this bowl delivers on both taste and nutrition, clocking in at around 550 calories with plenty of protein, healthy fats, and veggies. With a difficulty level marked as beginner and a total prep plus cooking time of just 30 minutes, it’s the perfect recipe for busy home cooks who refuse to compromise on flavor.

Feel free to print this article and tuck it into your favorite recipe binder, or save it for easy reference on your device. You’ll also find a handy FAQ below to answer any lingering questions about substitutions, cooking tips, or storage hacks. I’d love to hear how your Halloumi Breakfast Bowl turns out—drop your comments, questions, or feedback below if you try this recipe or need any help along the way. Happy cooking!

Print Recipe

Halloumi Breakfast Bowl with Salad

Author: Max Turner Courses: Appetizer

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Calories: 550

Description

This vibrant breakfast bowl combines warm, grilled halloumi with fresh salad greens, creamy avocado, and perfectly poached eggs, creating a delightful start to your day.

Ingredients

Scale

1/2x 1x 2x 3x

• 200 g halloumi cheese, sliced

• 2 cups mixed salad greens (e.g., spinach, arugula, kale)

• 1 avocado, diced

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon honey

• Salt and pepper, to taste

• 4 poached eggs

• 1 tablespoon fresh herbs (e.g., parsley or mint), chopped

• Optional: 1/4 cup toasted seeds or nuts (e.g., pumpkin seeds or almonds)

Instructions

1. Begin by preparing the dressing. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Set aside.
2. Heat a non-stick frying pan over medium heat. Add the sliced halloumi cheese and grill for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
3. Assemble the salad by arranging the mixed salad greens in a large serving bowl. Add the diced avocado, cherry tomatoes, cucumber slices, and grilled halloumi.
4. Drizzle the prepared dressing over the salad mixture and toss gently to ensure the ingredients are well coated.
5. In the meantime, prepare the poached eggs. Bring a pot of water to a simmer and carefully crack the eggs into the water, cooking for about 3-4 minutes or until the whites are set, and the yolks are still runny.
6. Using a slotted spoon, carefully remove the poached eggs from the water and place them on top of the salad.
7. Garnish the salad with fresh herbs and, if desired, sprinkle with toasted seeds or nuts.
8. Serve immediately while the halloumi and eggs are still warm.

Note

• Halloumi is best served warm as it has a wonderful texture and flavor when freshly grilled.
• The honey in the dressing brings a subtle sweetness that balances the saltiness of the halloumi.
• Poached eggs add a creamy texture and richness to the breakfast bowl.
• Feel free to customize with your favorite salad greens or add extra vegetables for variety.
• This dish is perfect for a nutritious start to the day or a light lunch option.

Keywords: halloumi, breakfast bowl, salad, poached eggs, healthy recipe, vegetarian