Halloumi is a salty fresh cheese that won’t melt when it is fried or grilled. Its firm texture and full flavor make it a perfect feature for a simple halloumi salad.
This hearty salad can be served as a side dish, or stand alone as a complete meal. It is particularly perfect for potlucks, picnics, and barbecues. Feel free to serve it as a fresh and hot salad or chill it for a marinated salad.
- It is a simple cheese that doesn’t require any complicated ingredients or tools.
- Fresh cheeses don’t need all the sanitation and cleanliness that goes into a hard cheese.
- Since it is brined, it can be aged in dark closet (versus a cave-like location for most aged cheeses).
- Perhaps the most compelling reason to make halloumi is that it is SO expensive (affiliate link). I think that’s because it’s a specialty cheese that has a limited shelf-life. Not because it is complicated or costly to produce.
- A gallon of milk makes about 1 lbs of cheese… how awesome is that?!
- While cheesemaking is an adventure… it’s also pretty darn rewarding. Besides, what else do you have to do on a rainy Saturday afternoon?
Looking for a simple and delicious way to serve halloumi? This halloumi salad is hearty enough for a meal and simple enough for a side dish. It is packed full of fiber, protein, and vegetables. Perfect for picnics, barbecues, and potlucks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4–6 1x
- Category: Salad
- Cuisine: Mediterranean
- Diet: Vegetarian
- 1 cup dried lentils
- 1 bay leaf
- 2 sprigs of thyme
- 1/4 cup of toasted walnuts
- 3 Tbsp of cooking oil (divided, for frying)
- 1 large head of broccoli (or two smaller ones), cut into bite-sized pieces
- 2 cloves of garlic, finely diced
- 1 block of halloumi cheese (about 250g), cubed
- 2 tomatoes, chopped into bite-sized pieces
- 1/4 cup of extra virgin olive oil
- 2 Tbsp cider vinegar
- 2 tsp Dijon mustard
- 1/4 tsp salt, to taste
- 1/4 tsp black pepper
- Boil the lentils with the bay leaf and thyme until they are just cooked (about 15 to 20 minutes). You want them to be still a bit firm. When they are done, strain and rinse with cool water to stop them from cooking.
- Mix the salad dressing ingredients in a large bowl. Toss with the cooked lentils and allow to marinate for at least 15 minutes.
- Prepare the rest of the ingredients while the lentils cook.
- Heat a large frying pan over medium heat. Add the walnuts to the dry pan and toss until just toasted (about 2 minutes).
- Remove the walnuts from the pan and set them aside. Heat 2 Tbsp of oil in the hot pan. Add the broccoli and garlic. Cover with a lid and cook until the broccoli is tender (5 to 7 minutes). Remove the broccoli from the pan and set aside.
- Add the remaining oil and fry the halloumi until it is golden. The halloumi will release a lot of liquid, so you will need to wait until the liquid has evaporated before the halloumi starts to brown.
- When you are ready to serve your salad, toss the lentils, broccoli, and tomatoes in the salad dressing. Adjust the salt and pepper, as needed.
- Scatter the halloumi and walnuts over the salad and serve immediately.
- This salad is delicious as leftovers. Allow everything to marinate in the salad dressing and serve chilled.
- Feel free to replace the halloumi with crumbled feta.
- Halloumi and walnuts are often paired with honey. If you want to sweeten up your salad add 1 Tbsp of honey to the dressing.
Keywords: gluten free, one-pot meal, quick, easy, barbecue, picnic, potluck, summer, 30 minutes or less, egg free, sugar free, vegetarian