Crispy Mediterranean Halloumi Salad
A protein-rich summer salad featuring golden pan-seared halloumi, crisp greens, tangy kalamata olives, and refreshing cucumbers. The zesty honey-vinegar dressing balances salty, sweet, and umami notes. Ready in 25 minutes, this vibrant dish is ideal for light mains or sides.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 salads
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
8 oz halloumi cheese, cut into 1/2″ thick slices
4 cups romaine lettuce or mixed greens
1 English cucumber, thinly sliced
2 cups cherry tomatoes, halved
1/3 cup kalamata olives
1/2 cup crumbled feta cheese
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar (substitute for red wine vinegar)
1 tsp Dijon mustard
1 tsp honey
1/2 tsp dried oregano
Salt and black pepper to taste
Instructions
Heat 1 tbsp olive oil in a skillet over medium-high heat. Pan-sear halloumi slices until golden and crispy on both sides (2-3 minutes each side). Set aside to cool slightly.
In a bowl, whisk olive oil, apple cider vinegar, Dijon mustard, honey, oregano, salt, and pepper to form the dressing.
Assemble the salad with greens, cucumbers, cherry tomatoes, kalamata olives, and feta. Top with seared halloumi and drizzle with the dressing.
Notes
For vegan option: Substitute feta with crumbled tofu or nutritional yeast.
Store leftovers in an airtight container for 1 day (crispiness of halloumi may soften).
Use a non-stick skillet for easy flipping of halloumi. Toasted pine nuts add a nice crunch for vegetarians avoiding cheese.