Halloumi Salad
A versatile warm salad anchored by crispy-edged halloumi cheese, paired with your choice of fresh greens and seasonal vegetables, finished with a bright dressing of your preference.
Ingredients
Method
Wash and dry the salad greens. Slice cucumber, halve cherry tomatoes, and thinly slice red onion. Chop fresh herbs. Arrange prepared vegetables in a large bowl or on plates.
Pat halloumi cheese slabs dry with paper towels. Season both sides lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat until shimmering. Working in batches, place halloumi slabs in the pan and cook for 2–3 minutes per side until golden-brown and slightly crispy at the edges.
Place warm halloumi slices on top of the salad greens and vegetables. Drizzle with your chosen dressing—fresh lemon juice, tahini-lemon dressing, or chimichurri all work beautifully.
Top with fresh herbs and a pinch of fleur de sel. Serve immediately while the halloumi is still warm and cheese retains its creamy interior.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →