Halloumi salad. It’s a dish that sounds both exotic and inviting, doesn’t it? Imagine this: salty, perfectly-grilled halloumi cheese, nestled on a bed of crisp lettuce, juicy tomatoes, and refreshing cucumber. All brought together by a bright, zesty dressing. That’s the magic of a halloumi salad – a delightful dance of textures and flavors that’s perfect for a light lunch, a satisfying dinner, or a show-stopping side dish.
Whether you’re a seasoned chef or just starting your culinary journey, I’m here to guide you through creating your own delicious halloumi salad. Get ready to impress your family and friends with this simple, yet incredibly flavorful dish.
Gathering Your Salad Ingredients
Every great salad starts with the freshest ingredients, and our halloumi salad is no exception! Here’s what you’ll need:
- Halloumi Cheese: 225g. This semi-hard cheese is a star player in many Mediterranean dishes, known for its unique ability to hold its shape and develop a delightful golden-brown crust when grilled or fried.
- Lettuce: 115g. I love the peppery bite of arugula, but feel free to use romaine lettuce, butter lettuce, or any other greens you prefer.
- Cherry Tomatoes: 200g. These little bursts of sweetness add a lovely pop of color and flavor. Halve or quarter them, depending on their size.
- Cucumber: 1 medium. Thinly sliced, it adds a refreshing crunch.
- Red Onion: 1/2, thinly sliced. For a milder flavor, you can soak the sliced onions in ice water for about 10 minutes to mellow their sharpness.
- Fresh Mint Leaves: 1/4 cup, roughly chopped. Mint adds a cool, refreshing element that perfectly complements the other flavors in the salad.
- Olive Oil: 2 tablespoons, plus extra for brushing. A good quality olive oil adds richness and depth to the salad.
- Lemon: 1, juiced. Freshly squeezed lemon juice provides a bright, citrusy tang that balances the saltiness of the halloumi.
- Salt and Pepper: To taste. Remember, halloumi cheese can be salty, so start with a light hand and adjust to your preference.
For the Dressing:
- Olive Oil: 3 tablespoons
- Lemon Juice: 2 tablespoons
- Dried Oregano: 1 teaspoon
- Honey: 1 teaspoon (optional, but adds a lovely touch of sweetness)
- Salt and Pepper: To taste
Essential Tools for Salad Success
- Large Mixing Bowl: This is where we’ll combine all the beautiful components of our salad.
- Small Bowl or Jar: For whisking together the simple, yet flavorful dressing.
- Sharp Knife: For slicing and chopping our veggies with precision.
- Cutting Board: A sturdy surface to protect your countertops while prepping.
- Grill Pan or Skillet: For achieving that perfect sear on our halloumi cheese.
Let’s Make Halloumi Salad!
- Prepare the Halloumi: Slice the halloumi cheese into 1cm-thick slabs. Pat them dry with a paper towel to remove any excess moisture.
- Grill to Perfection: Heat 1 tablespoon of olive oil in a grill pan or skillet over medium heat. Grill the halloumi slices for 2-3 minutes per side, or until golden brown and slightly crispy. Set aside and let them cool slightly.
- Combine the Salad Base: In your large mixing bowl, combine the lettuce, cherry tomatoes, cucumber, and red onion.
- Whisk the Dressing: In your small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, honey (if using), salt, and pepper until well combined.
- Assemble the Salad: Add the grilled halloumi and chopped mint to the salad bowl. Drizzle the dressing over the top and toss gently to combine.
Tips for a Truly Spectacular Halloumi Salad:
- Don’t overcook the halloumi! It should be golden brown and slightly crispy on the outside, but still soft and chewy on the inside.
- Get creative with your add-ins! Grilled vegetables like zucchini, bell peppers, or eggplant would be delicious additions. You can also add a sprinkle of nuts or seeds for extra crunch and nutrition.
- Make it a meal! Serve your halloumi salad with grilled chicken or fish, or enjoy it as a satisfying vegetarian option.
- Make-ahead tip: You can prep the salad ingredients and make the dressing ahead of time. Store them separately in the refrigerator, then toss everything together just before serving.
