Halloumi Salad
This vibrant Halloumi Salad is a delightful blend of halloumi cheese, crisp cucumber, juicy cherry tomatoes, and creamy avocado, all tossed together in a zesty dressing. Indulge in the refreshing flavors of this Mediterranean-inspired dish for a true taste of summer.
Ingredients
- 4-6 ounces halloumi cheese , sliced into 1/4 - 1/2-inch thick slabs / strips. For a dairy-free option, you can use Violife Mediterranean Styled Grilled Me Vegan Halloumi.
- 1 medium English cucumber sliced into coins or semi-circles (about 2 cups)
- 1 small red onion thinly sliced (optional: to remove some of the bite, soak the onions in a small bowl of cold water for 10 minutes, then drain)
- 14 oz cherry tomatoes cut into halves
- 1 medium avocado cut into chunks
- 1-2 tbsp finely chopped Italian parsley
- 1 tbsp chopped fresh mint
- Pita or naan sliced into triangles, for serving
Dressing:
- ½ lemon juiced
- ⅓ cup extra virgin olive oil
- 1-2 tsp maple syrup or preferred liquid sweetener
- 1 tsp apple cider vinegar or vinegar of choice
- Salt and freshly cracked black pepper to taste
Instructions
-
Slice the halloumi into ½ inch thick rectangles / slices.
-
Pat the halloumi slices very dry with clean paper towels and let them drain on a paper towel-lined plate for about 5 minutes while you cut and prep the rest of the ingredients (totally no need to film this prep part).
-
Heat a grill pan or outdoor grill over medium heat (if you don’t have a grill, just use a nonstick skillet). Coat with enough oil to lightly coat the surface.
-
Add the sliced halloumi (working in batches as needed), leaving space between each slice, and cook for 2 or 3 minutes per side, or until grill marks appear or until golden brown.
-
Add all the sliced / chopped vegetables / herbs side by side to a bowl: cucumber, onion, tomatoes, avocado and parsley..
-
Add all the dressing ingredients to a mason jar or a bowl and shake well or whisk until well combined.
-
Pour dressing over the salad. Toss well until combined. Adjust seasonings as needed. Add the halloumi and garnish the salad with a little bit of parsley and more cracked black pepper, if desired. Serve with cooked protein, pita or naan of choice.
Recipe Notes
Serve dressing on the side if you think you might have leftovers. It's best to store salad and vinaigrette in separate airtight containers in the fridge. The salad will last for up to 2 days and the dressing will last for up to 4.
If salad and dressing have already been combined, enjoy leftovers within 1-2 days. After a while, the vinaigrette will start to draw liquid from the veggies and water down the dish.