Fried Halloumi Salad Recipe
This Fried Halloumi Salad is a vibrant and fresh Mediterranean-inspired dish featuring charred halloumi cheese, crisp toasted pita, citrusy orange segments, and a zesty herb-infused dressing. The combination of creamy avocado, peppery arugula, and crunchy fennel with briny olives and chickpeas makes it a perfect light lunch or side salad bursting with flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Herb Dressing & Salad Base
- 2 tbsp. chopped fresh dill
- 2 tbsp. chopped fresh mint
- 2 tbsp. fresh lemon juice
- 1/4 cup plus 2 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 small bulb fennel, fronds removed, cored, thinly sliced
- 1 cup canned chickpeas, drained, rinsed
- 1 oz. green olives (such as Castelvetrano), pitted, coarsely chopped (about 1/4 cup)
Cheese & Bread
- 8 oz. Halloumi cheese, cut into 1/4” slices
- 1 whole-grain pita, torn into bite-size pieces
Salad Garnishes
- 2 cups loosely packed arugula
- 1 medium navel orange, peeled, cut into segments
- 1/2 avocado, sliced
- Pinch of crushed red pepper flakes
Instructions
- Make the herb dressing and toss salad base: In a large bowl, whisk together chopped dill, mint, fresh lemon juice, and 1/4 cup of extra-virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Add the thinly sliced fennel, drained chickpeas, and coarsely chopped green olives. Toss everything gently to combine and allow the flavors to meld.
- Cook the halloumi: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the halloumi slices and cook, turning occasionally, until they develop a charred, golden crust on both sides, about 4 to 6 minutes total. Once done, transfer the halloumi to a plate lined with paper towels to drain any excess oil.
- Toast the pita: In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the torn pita pieces and toast them, stirring or turning halfway through, until they become golden and crisp, approximately 4 minutes. Transfer the pita to the plate with the halloumi.
- Assemble the salad: Add the arugula, orange segments, sliced avocado, fried halloumi, and toasted pita to the bowl with the fennel, chickpea, and olive mixture. Toss gently to combine all ingredients. Season the salad with additional kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes to taste.
Notes
- For extra texture, you can add toasted pine nuts or walnuts.
- If halloumi is unavailable, firm feta can be used but will not hold up to frying quite as well.
- Use fresh herbs for the best flavor in the dressing.
- Make sure not to overcook halloumi to prevent it from becoming rubbery.
- This salad is best served immediately while the halloumi and pita are warm and crispy.
Keywords: Halloumi salad, fried halloumi, Mediterranean salad, chickpea salad, arugula salad, healthy vegetarian recipes
Find it online: https://trendytasterecipes.com/fried-halloumi-salad-recipe/
