Halloumi cheese is made in Cyprus, traditionally from goat or sheep milk, and does not melt when you heat it. You can grill or fry it for an appetizer board, for salads, or sandwiches. One block of halloumi will make enough for 2 salads.
1 block halloumi cheese
olive oil for frying
Romaine or green leaf lettuce, chopped
Kalamata or green olives
Tomatoes, chopped, or cherry tomatoes
Red onion, sliced
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/4 teaspoon dried mint
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground black pepper
- Heat a couple teaspoons of olive oil in a heavy skillet over medium heat. Slice the halloumi into 1/4 inch thick slices and fry until golden brown. Flip and cook the other sides. Remove from pan.*
- Whisk together the dressing ingredients in a small bowl. Compose the salads in large bowls, layering the lettuce, cucumber, tomatoes, onion, and olives. Top with fried slices of halloumi. Drizzle with dressing and serve.
*You can also grill the halloumi slices. Heat a grill to medium and cook the slices until grill marked. Flip and cook the other sides. Serve hot.