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Green salad with grilled halloumi cheese - photo 1
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Green salad with grilled halloumi cheese

Salads Vegetarian Dishes European cuisine 25 min Easy 16 wyświetleń ~27.97 PLN - (0)
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Description

A light, fresh salad with Greek inspirations: a mix of green lettuces with crunchy cucumber, juicy cherry tomatoes, and thin slices of red onion, drizzled with a lemon-olive dressing and topped with grilled halloumi cheese. Halloumi adds a bold, salty note and a pleasant, slightly chewy texture after a brief sear. This dish works wonderfully as an appetizer, a light lunch, or a side to grilled dishes; it tastes great with the addition of black olives and toasted pine nuts. Visually, it contrasts the green of the leaves, the red of the tomatoes, and the golden-brown slices of halloumi, making it appealing on the plate.

Składniki (12)

Servings:
4
  • Halloumi 225 g
  • Salad mix (arugula, lamb's lettuce, iceberg lettuce) 150 g
  • Cucumber 0.7 szt.
  • Cherry tomatoes 200 g
  • Red onion 0.5 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 30 ml
  • Dried oregano 2 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Black olives (optional) 80 g
  • Pine nuts (optional) 30 g
💰 Szacowany koszt dania: ~27.97 PLN (6.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Thoroughly wash the salad mix in a large bowl with cold water: submerge the leaves, gently move your hand around, drain, and repeat once if they are sandy. Dry the leaves in a salad spinner or very gently pat them dry with a clean cloth/paper towel. Partially peel the cucumber (if the skin is bitter) or leave it in strips, cut it in half lengthwise, and slice it into half-moons about 3-4 mm thick. Cut the cherry tomatoes in half. Peel the onion, cut it in half, and slice it very thinly — to mellow the flavor, you can soak them in cold water for 5 minutes, then drain.

Ingredients: Salad mix (arugula, lamb's lettuce, iceberg lettuce), Cucumber, Cherry tomatoes, Red onion
Use a large bowl for washing, a chef's knife (about 20 cm) for cutting, and a cutting board. A salad spinner will speed up the process significantly; if you don't have one, use a paper towel. When cutting an onion, hold it steady with one hand and use your guiding hand for thin movements.

Dressing

2

Prepare the dressing: in a small bowl, combine olive oil (45 g) and lemon juice (30 ml). Add dried oregano (2 g), salt (2 g), and freshly ground pepper (1 g). Whisk vigorously with a fork for about 20-30 seconds until the ingredients are combined and a homogeneous emulsion forms (small droplets of oil suspended in the juice). Taste and if necessary, add a little more lemon juice or a pinch of salt.

Ingredients: Extra virgin olive oil, Lemon juice, Dried oregano, Salt, Black pepper
Use a small bowl and a fork, or a jar with a lid: pour in the ingredients, close it, and shake vigorously for 10-15 seconds (this creates an emulsion). If the dressing separates, it means it needs more vigorous mixing or 1-2 drops of hot water.

Grilling cheese

3

Cut the halloumi (225 g) into slices about 1 cm thick. Pat the slices dry with a paper towel to remove excess moisture, which will improve browning. Heat a grill pan or a regular non-stick pan over medium-high heat for about 2-3 minutes (the pan should be well heated). If using a regular pan, add 1 teaspoon of oil and spread it with a brush. Arrange the halloumi slices in a single layer in the pan, do not overcrowd it. Fry for about 1.5–2 minutes on each side until golden brown with a slightly crispy crust and clear grill marks. The finished cheese should be golden on the outside and springy on the inside—do not fry for too long, as it will become hard and rubbery.

Ingredients: Halloumi, Extra virgin olive oil
Use a grill pan (diameter about 26–28 cm) or a non-stick pan. Carefully turn the slices with a spatula or tongs to avoid damaging their structure. If you don't have oil, you can use a piece of parchment paper or simply fry them a little without fat — halloumi has a natural fat content.

Toasting pine nuts (optional)

4

If you are using pine nuts (30 g), heat a dry small skillet over medium heat. Add the pine nuts and shake the skillet frequently or stir with a wooden spoon for 1–2 minutes, until they are lightly browned and you can smell their aroma. Immediately transfer to a plate to stop the roasting process — they can burn easily.

Ingredients: Pine nuts (optional)
Use a small pan about 20 cm. Do not leave the pan, as the nuts can quickly change from perfectly roasted to burnt.

Assembly and serving

5

In a large bowl, toss the dried salad mix (150 g), add chopped cucumber (200 g), cherry tomatoes (200 g), and thin slices of red onion (75 g). Drizzle with the prepared dressing (all of it) and gently mix with two tongs or your hands (be careful not to crush the tomatoes) for 10–15 seconds, until the leaves are evenly coated. Arrange the salad on serving plates or large dishes, and top with warm slices of grilled halloumi (spread evenly). Optionally sprinkle with black olives (80 g) and toasted pine nuts (30 g). Finally, you can drizzle with an extra teaspoon of oil and optionally add freshly ground pepper.

Ingredients: Salad mix (arugula, lamb's lettuce, iceberg lettuce), Cucumber, Cherry tomatoes, Red onion, Halloumi, Black olives (optional), Pine nuts (optional), Extra virgin olive oil, Lemon juice, Dried oregano, Salt, Black pepper
Use two long kitchen tongs or two spoons for mixing. Serve the salad immediately after placing the cheese — it's best when the cheese is still slightly warm, which contrasts with the cool leaves.

Serving

6

Serve the salad immediately, optionally garnishing with a few extra leaves of fresh mint or basil. If you are preparing portions in advance, keep the dressing separate and drizzle it over the lettuce just before serving to keep the leaves crisp.

Ingredients: Halloumi, Salad mix (arugula, lamb's lettuce, iceberg lettuce), Extra virgin olive oil
Use flat plates or shallow bowls — the warm halloumi in the center looks particularly appetizing. If you need to prepare the salad a few minutes before serving, grill the cheese just before placing it on the salad.

Fun Fact

💡

Halloumi comes from Cyprus and is known for its resistance to melting when fried — it was traditionally salted to preserve it for longer. In Greece and Cyprus, this cheese is often served with honey or lemon.

Best for

lekki lunch przystawka na spotkaniu towarzyskim letni obiad na zewnątrz

Tips

🍽️ Serving

Halloumi tastes best right after grilling — warm and slightly crispy. Serve the salad on a cold plate to keep the leaves fresh longer. For an extra contrast, you can drizzle a few drops of honey on the halloumi (optional) or add a handful of arugula for a bit of spice.

🥡 Storage

It's best to consume the salad immediately. Storing it with the dressing will cause the leaves to wilt — keep the lettuce and vegetables in an airtight container (up to 24 hours in the fridge), the dressing in a small jar for up to 3 days, and the halloumi in the fridge for 1–2 days. To reheat the cheese, use a skillet over medium heat for 1–2 minutes on each side.

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