Halloumi Salad Recipe

Halloumi cheese: A semi-hard cheese that can be grilled or fried without melting, adding a savory and chewy texture to the salad.

Tomatoes: Fresh and juicy, they add a burst of color and flavor.

Cucumber: Crisp and refreshing, it provides a nice contrast to the other ingredients.

Red onion: Adds a sharp, tangy flavor that complements the other vegetables.

Mixed greens: A blend of various leafy greens that add freshness and a variety of textures.

Olive oil: Used in the dressing, it adds a rich, fruity flavor.

Lemon juice: Freshly squeezed, it adds a bright, tangy acidity to the dressing.

Dried oregano: Adds a hint of earthy, herbal flavor to the dressing.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and complexity to the dressing.

When grilling halloumi, make sure the grill pan is preheated to medium heat to ensure even cooking. Brush the halloumi slices lightly with olive oil before placing them on the grill to prevent sticking and to achieve a beautiful golden-brown crust.

• halloumi cheese - Substitute with paneer: Paneer has a similar texture and can be grilled or fried just like halloumi.

• halloumi cheese - Substitute with feta cheese: Feta provides a similar salty flavor, though it won't have the same grilling properties.

• chopped tomatoes - Substitute with cherry tomatoes: Cherry tomatoes add a burst of sweetness and are less watery.

• chopped tomatoes - Substitute with roasted red peppers: Roasted red peppers add a smoky flavor and a different texture.

• chopped cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be used raw or lightly cooked.

• chopped cucumber - Substitute with celery: Celery adds a different kind of crunch and a slightly different flavor profile.

• sliced red onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to red onions.

• sliced red onion - Substitute with green onions: Green onions offer a milder taste and a bit of color contrast.

• mixed greens - Substitute with arugula: Arugula adds a peppery flavor that complements the other ingredients.

• mixed greens - Substitute with spinach: Spinach provides a similar texture and is nutrient-dense.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, making it good for dressings.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy flavor and acidity.

• dried oregano - Substitute with dried thyme: Dried thyme provides a similar earthy flavor.

• dried oregano - Substitute with dried basil: Dried basil adds a slightly sweet and aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness.

• To store the halloumi salad, first ensure that the grilled halloumi slices have cooled down to room temperature. This prevents condensation and sogginess.
• Place the mixed greens and vegetables (tomatoes, cucumber, and red onion) in an airtight container. Keep the halloumi cheese separate to maintain its texture.
• Store the dressing (olive oil, lemon juice, dried oregano, salt, and pepper) in a small, sealed jar or container. This keeps the salad fresh and prevents it from becoming soggy.
• Refrigerate the vegetables and greens for up to 2 days. The halloumi cheese can be stored in the refrigerator for up to 3 days.
• When ready to serve, reheat the halloumi slices in a grill pan over medium heat for about 1-2 minutes on each side until warmed through.
• Toss the vegetables and greens with the dressing just before serving to ensure maximum freshness and flavor.
• For freezing, it is not recommended to freeze the mixed greens and vegetables as they will lose their crispness and become watery. However, you can freeze the grilled halloumi slices.
• To freeze the halloumi cheese, place the cooled slices in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container, separating layers with parchment paper.
• When ready to use, thaw the halloumi slices in the refrigerator overnight and reheat in a grill pan as mentioned above.
• Always label your containers with the date to keep track of freshness and ensure you consume the halloumi salad within the recommended time frame.

• Preheat your oven to 180°C (350°F). Place the leftover halloumi slices on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until the cheese is warm and slightly crispy.

• Alternatively, use a non-stick skillet over medium heat. Add a small amount of olive oil and reheat the halloumi slices for 2-3 minutes on each side until they regain their golden brown color.

• For the vegetables and mixed greens, it's best to keep them at room temperature or slightly chilled. If you prefer them warm, you can briefly sauté the tomatoes, cucumber, and red onion in a pan with a touch of olive oil for 1-2 minutes.

• To reassemble, toss the mixed greens with the vegetables and drizzle with the leftover dressing. Top with the reheated halloumi slices and serve immediately.

• Grill pan: A flat or ridged pan used to grill the halloumi slices, giving them a nice char and grill marks.

• Mixing bowl: A large bowl used to combine the chopped tomatoes, cucumber, red onion, and mixed greens.

• Small bowl: A smaller bowl used to whisk together the olive oil, lemon juice, dried oregano, salt, and pepper for the dressing.

• Whisk: A utensil used to mix the dressing ingredients thoroughly.

• Tongs: A tool used to handle and turn the halloumi slices on the grill pan.

• Cutting board: A surface used for chopping the tomatoes, cucumber, and red onion.

• Knife: A sharp tool used for chopping the vegetables.

• Measuring spoons: Tools used to measure out the olive oil, lemon juice, and dried oregano accurately.

• Serving plate: A plate used to arrange and serve the final salad with the grilled halloumi on top.

Pre-chop vegetables: Chop the tomatoes, cucumber, and red onion in advance and store them in airtight containers in the fridge.

Pre-make dressing: Whisk together the olive oil, lemon juice, dried oregano, salt, and pepper and store it in a jar for quick use.

Use pre-washed greens: Save time by using pre-washed mixed greens from the store.

Grill in batches: Grill all the halloumi cheese slices at once and store them in the fridge. Reheat briefly before serving.

Organize ingredients: Lay out all your ingredients and tools before starting to streamline the process.