Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing – 5 Fresh Twists for Summer

There’s something about Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing that feels like summer in a bowl. Salty, golden halloumi meets sweet, chewy apricots, all tossed with fresh herbs and a bright citrusy dressing that wakes up your taste buds. And honestly? It’s one of those dishes that looks way fancier than the effort it takes to make. Think sunshine flavors, gentle crunch, and a balance that hits every note — savory, sweet, tangy, and fresh. This is the kind of salad you’ll crave for lunch, bring to a picnic, or plate up for friends with a glass of iced tea. Let’s dive in — this one’s bound to become your new go-to.

Why You’ll Love This Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing

The irresistible combination of salty halloumi and sweet apricots

The first time I grilled halloumi, I remember standing by the stove, spatula in hand, and thinking, “Why haven’t I done this sooner?” That golden crust, the squeaky bite, the warm, savory richness — it’s addictive. Now, pair that with chopped dried apricots. They bring this subtle, honey-like sweetness and a gentle chew that just… works. In Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing, the flavors mingle like old friends, each making the other taste even better.

How it fits into everyday life

Here’s the thing: we all need more recipes that feel special but don’t require a culinary degree. This one’s perfect. Bulgur cooks quickly, halloumi grills in minutes, and the dressing comes together in a jar. You can serve it warm for a cozy dinner or chilled for a refreshing lunch. And because Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing is naturally balanced with protein, fiber, and healthy fats, it’s as nourishing as it is delicious.

The Ingredients That Make It Shine

Fresh produce & pantry staples

  • Bulgur wheat – Nutty, tender, and ready in under 15 minutes.
  • Halloumi cheese – The star of the show with that golden, salty crust.
  • Dried apricots – Sweet and chewy, adding pockets of sunshine flavor.
  • Fresh mint & parsley – A garden-bright finish.
  • Cucumber & red onion – Cool, crisp, and colorful.
  • Olive oil, orange juice, lemon juice – The trifecta that makes the citrus dressing sing.

Each ingredient in Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing works together to create a dish that’s refreshing yet satisfying.

Ingredient swaps and flavor boosts

  • Swap bulgur with quinoa, couscous, or farro for a different texture.
  • Replace apricots with dried figs, cranberries, or even fresh peaches.
  • Add toasted almonds, pistachios, or sunflower seeds for crunch.
  • Try basil or coriander if you’re out of mint.

How to Make the Perfect Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing

Step-by-step preparation

  1. Cook the bulgur – Bring a pot of water to a boil, add bulgur, and cook until tender. Drain well, then fluff with a fork. Let it cool slightly.
  2. Grill the halloumi – Heat a non-stick pan over medium heat. Place halloumi slices in the pan and cook for 1–2 minutes per side until golden brown.
  3. Mix the base – In a large bowl, combine bulgur, dried apricots, diced red onion, cucumber, chopped mint, and parsley.
  4. Make the dressing – In a small jar, whisk olive oil with orange and lemon juice. Season with salt and pepper.
  5. Assemble – Toss the salad with dressing, then top with grilled halloumi slices.

This simple process makes Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing a recipe you can have ready in about 30 minutes.

Serving suggestions

  • Serve as a main dish with warm pita bread and hummus.
  • Pair with grilled chicken or roasted vegetables for extra protein.
  • Enjoy it warm in winter or chilled in summer.

Tips, Storage, and Nutrition

Tricks to elevate your salad game

  • Prep ahead – Cook bulgur and chop herbs early; grill halloumi right before serving so it stays crisp.
  • Dress it right – Add the dressing just before serving to prevent sogginess.
  • Balance the flavors – If your citrus is very tart, a drizzle of honey can round it out.

These small tweaks can make Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing even more unforgettable.

Storage and nutritional benefits

Store leftovers in an airtight container in the fridge for up to 3 days. Keep halloumi separate and reheat in a dry pan before serving.

Nutrition per serving (approximate):

NutrientAmount
Calories350 kcal
Protein14 g
Carbohydrates40 g
Fiber6 g
Fat16 g
Saturated Fat7 g
Sodium620 mg

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! Prepare everything except the halloumi and store in the fridge. Grill the cheese fresh before serving for the best texture in your Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing.

Can I use another cheese instead of halloumi?
Feta works well (though it won’t have the grilled texture), or paneer for a similar grilling quality.

How long does grilled halloumi stay fresh?
It’s best eaten right away, but it can be reheated in a dry pan for up to 2 days after cooking.

Can I serve this salad cold?
Absolutely — Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing tastes amazing chilled, especially in warmer weather.

Conclusion

Fresh, vibrant, and layered with flavor, Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing proves that salads can be anything but boring. It’s the perfect mix of sweet, salty, and tangy — a dish that’s as beautiful as it is satisfying. Whether you serve it for lunch, dinner, or as the star of a picnic table, it’s sure to earn you compliments and recipe requests.

Now it’s your turn:
Have you tried this recipe? Share your version on Pinterest or leave a review — I’d love to see how you make this Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing your own.

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Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing Recipe

Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing – 5 Fresh Twists for Summer


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  • Author: Lisa
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Halloumi & Bulgur Salad with Dried Apricots, Mint & Citrus Dressing is that rare salad that’s hearty enough to be dinner but still bright, fresh, and summery. Sweet pops of apricot, salty grilled halloumi, cool cucumber, and zippy citrus dressing… this one’s a flavor party in every bite. Ready in 30 minutes, no fuss, and it’s just as good the next day.


Ingredients

Scale
  • 200g bulgur wheat
  • 250g halloumi cheese, sliced
  • 100g dried apricots, chopped
  • 1 small red onion, finely diced
  • 1 cucumber, diced
  • 1 handful fresh mint leaves, chopped
  • 1 handful fresh parsley, chopped
  • 3 tablespoons olive oil
  • Juice of 1 orange
  • Juice of 1 lemon
  • Salt and pepper, to taste

Instructions

  • Cook bulgur wheat according to package instructions. Fluff with a fork and let it cool slightly.

  • Heat a non-stick pan over medium heat. Grill halloumi slices 1–2 minutes per side until golden.

  • In a large bowl, combine bulgur, dried apricots, red onion, cucumber, mint, and parsley.

  • In a small jar, whisk together olive oil, orange juice, lemon juice, salt, and pepper.

  • Toss salad with the dressing.

 

  • Top with grilled halloumi slices. Serve warm or at room temperature.

Notes

  • Swap bulgur with couscous or quinoa if you like.

  • Add cherry tomatoes for extra freshness.

  • This salad keeps well in the fridge for up to 2 days (store the dressing separately if possible).

 

  • Halloumi is best grilled just before serving for maximum squeaky-cheese magic.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad, Main Course
  • Method: Stovetop, Tossed
  • Cuisine: Mediterranean, Middle Eastern-inspired

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 350 kcal
  • Sugar: 12 g
  • Sodium: 580 mg
  • Fat: 17 g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 14g
  • Cholesterol: 25 mg

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