Mediterranean Halloumi Salad

A refreshing salad combining pan-fried salty halloumi cheese with a vibrant mix of spring greens, crisp cucumber, sweet cherry tomatoes, and briny Kalamata olives, all tossed in a simple oregano vinaigrette.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.75/serving

Dietary

• Egg-Free
• Gluten-Free
• Keto
• Low-Carb
• Low-Sugar
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• fresh
• healthy
• quick
• savory

Ingredients

• 8 ounce halloumi cheese (sliced into 1/2-inch thick pieces)
• 4 tablespoon olive oil (for dressing)
• 5 ounce spring mix lettuce
• 0.5 English cucumber (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 0.5 cup Kalamata olives (pitted and halved)
• 0.25 cup feta cheese (crumbled)
• 1 tablespoon red wine vinegar (for dressing)
• 0.5 teaspoon dried oregano (for dressing)
• 0.25 teaspoon salt (for dressing)
• 0.125 teaspoon black pepper (for dressing)

Instructions

1. Pat halloumi cheese slices dry with paper towels. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add halloumi and cook for 2-3 minutes per side, until golden brown and crispy. Set aside.
2. In a large bowl, combine spring mix lettuce, thinly sliced English cucumber, halved cherry tomatoes, Kalamata olives, and crumbled feta cheese.
3. In a small bowl, whisk together 3 tablespoons olive oil, red wine vinegar, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
4. Pour the dressing over the salad ingredients and toss gently to coat.
5. Divide the salad among serving plates and top with the warm, pan-fried halloumi slices. Serve immediately.

Notes

For an even quicker meal, use pre-sliced cucumbers and pre-halved cherry tomatoes. Halloumi is best served warm immediately after cooking.

Nutrition (per serving)

• Calories: 360
• Protein: 19.5 g
• Carbohydrates: 7 g
• Fat: 28 g
• Fiber: 2.5 g
• Sodium: 800 mg
• Saturated Fat: 12 g
• Sugar: 3 g
• Cholesterol: 60 mg