Description
Fried Halloumi Greek Salad
Greek salad gets a Mediterranean twist with crispy fried Halloumi cheese, roasted chickpeas, and fresh herbs. Halloumi’s high melting point makes it perfect for frying, adding a golden, salty finish to this vibrant dish. Pair it with buttery lettuce, arugula, and a zesty lemon-herb dressing for a refreshing side or a light main course. Pro tip: no extra salt needed—Halloumi’s got you covered!
For the Halloumi Cheese:
8 oz Halloumi cheese, sliced
1 tbsp extra virgin olive oil
For the Salad:
4 cups butter lettuce, torn
4 cups arugula
1 cup English cucumber, sliced
1 cup cherry tomatoes, halved
¼ cup Kalamata olives, halved
¼ cup red onion, diced
For the Dressing:
¼ cup mint, roughly chopped
1 tbsp fresh oregano, minced
1 tbsp lemon juice
1 cup roasted chickpeas
Directions
1. Heat olive oil in a non-stick pan over medium-high heat. Fry Halloumi slices for 2–3 minutes on each side until golden.
2. Whisk together mint, oregano, lemon juice, and olive oil for the dressing.
3. Toss salad ingredients with the dressing. Top with Halloumi and serve immediately.
Prep Time: 15 minutes
Kcal: 250 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time.
- Prepare the Components: Slice the Halloumi, chop all herbs and vegetables, and halve the tomatoes and olives. Pat the Halloumi slices dry with a paper towel to ensure a good sear.
- Cook the Halloumi: Heat 1 tbsp of olive oil in a non-stick skillet over medium-high heat. Once hot, add the Halloumi slices in a single layer. Fry for 2-3 minutes per side without moving them, until a deep golden-brown crust forms.
- Make the Dressing: While the cheese cooks, whisk together 1/4 cup extra virgin olive oil, 1 tbsp lemon juice, the chopped mint, and minced oregano in a small bowl until emulsified.
- Assemble the Salad: In a large bowl, gently toss the butter lettuce, arugula, cucumber, cherry tomatoes, olives, red onion, and roasted chickpeas with the prepared dressing.
- Plate and Serve: Divide the dressed salad among plates or a serving platter. Immediately top with the hot, crispy fried Halloumi slices.
Serving Suggestions
This versatile salad can be adapted for any occasion. For a heartier main course, add grilled chicken, shrimp, or lamb chops. Serve it alongside grilled pita bread or as a fresh accompaniment to lemon-herb roasted potatoes or orzo pasta. For a summery presentation, serve it in a large, shallow bowl to showcase all the vibrant colors.
How-to Summary
Quickly fry dry Halloumi slices until golden. Whisk olive oil, lemon juice, mint, and oregano for the dressing. Toss fresh greens, vegetables, and roasted chickpeas with the dressing. Top the salad with the hot Halloumi and serve immediately to enjoy the contrast of warm, crispy cheese and cool, crisp greens.
Frequently Asked Questions
Can I bake or grill the Halloumi instead of frying? Absolutely. For baking, place slices on a parchment-lined sheet at 400°F for 10-15 minutes, flipping once. For grilling, brush with oil and grill for 2-3 minutes per side.
How do I make the roasted chickpeas? Toss drained, dried canned chickpeas with 1 tbsp olive oil and your preferred spices (paprika, cumin, garlic powder). Roast at 400°F for 20-25 minutes until crispy.
Can I make this salad ahead of time? Prep ingredients separately, but only dress and add the Halloumi right before serving to prevent wilting and sogginess.
What can I substitute for arugula? Baby spinach, watercress, or additional butter lettuce are excellent substitutes for arugula’s peppery flavor.
Is Halloumi cheese vegetarian? Traditional Halloumi is made with animal rennet. For a strict vegetarian version, seek brands that specifically use microbial or vegetarian rennet.
Common Mistakes to Avoid
- Adding Salt: Halloumi is very salty. Never add extra salt to the dressing or salad components.
- Moving the Cheese Too Soon: Let the Halloumi sear undisturbed to form a proper crust before flipping.
- Serving Cold Halloumi: The salad is best with the warm, crispy cheese contrasting the cool greens. Add it hot from the pan.
- Using Wet Halloumi: Failing to pat the cheese dry will cause it to steam instead of fry, preventing a golden crust.
Conclusion
This Fried Halloumi Greek Salad transforms a classic with minimal effort, delivering maximum flavor and texture. The combination of crispy, salty cheese, fresh vegetables, hearty chickpeas, and a zesty herb dressing creates a satisfying dish that works as both a standout side and a light main. Remember the key tips: keep your Halloumi dry and hot, your greens fresh, and combine everything just before serving for the ultimate Mediterranean-inspired meal.