Halloumi Salad
Posted: | Categories: Recipes | Tags:gluten-free salad
Halloumi Salad
Melissa Ben-Ishay
Salad
Halloumi croutons are a salad topping that should be in your regular rotation. They add the perfect salty bite, a touch of crunch, and can easily be made in just a few minutes. This is a great side salad option to serve with fresh pita and your favorite protein. Whip it up the next time you want a Mediterranean-inspired meal, and feel free to add any other veggies you have in the fridge.
Ingredients
1 block halloumi cheese
Avocado oil spray
1 head (or 3 baby heads) iceberg lettuce
Juice of ½ lemon
¼ cup olive oil
1 tablespoon white vinegar
1 garlic clove, grated with a microplane
¼ teaspoon black pepper
½ teaspoon salt
1 tablespoon za’atar
Directions
Cut the halloumi into ½” slices then into ½” cubes. Dry the cubes with a paper towel so they crisp more easily.
- Heat a nonstick pan over medium-high heat and spray with avocado oil. Add the halloumi to the pan.
- Cook for 5-7 minutes, tossing occasionally, until the halloumi is golden on both sides.
- While the halloumi cooks, make the dressing. Whisk together the lemon juice, olive oil, white vinegar, grated garlic, black pepper, salt, and za’atar until smooth.
- Transfer the cooked halloumi to a plate lined with a paper towel to cool.
- Chop the lettuce into ¾” pieces and place in a large bowl. Pour the dressing over the salad and toss to combine, then top with the halloumi croutons. Serve immediately.
