Fried Halloumi Salad with Fennel, Orange, and Pita Recipe
Introduction
This Fried Halloumi Salad is a vibrant and satisfying dish, combining salty grilled cheese with fresh herbs, citrus, and crunchy pita. It’s perfect for a light lunch or an impressive appetizer that bursts with flavor and texture.
Ingredients
- 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)
- 8 oz. Halloumi, cut into 1/4 inch slices
- 1 whole-grain pita, torn into bite-size pieces
- 2 cups loosely packed arugula
- 1 medium navel orange, peeled, cut into segments
- 1/2 avocado, sliced
- Pinch of crushed red pepper flakes
Instructions
- Step 1: In a large bowl, whisk together the dill, mint, lemon juice, and 1/4 cup of olive oil. Season with kosher salt and freshly ground black pepper. Add fennel, chickpeas, and olives, then toss to combine.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Halloumi slices and cook, turning occasionally, until charred and golden on both sides, about 4 to 6 minutes. Transfer the Halloumi to a paper towel-lined plate.
- Step 3: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the pita pieces and toast, turning halfway through, until golden and crisp, about 4 minutes. Transfer the toasted pita to the plate with the Halloumi.
- Step 4: Add arugula, orange segments, avocado slices, Halloumi, and toasted pita to the bowl with the fennel mixture. Toss gently to combine. Adjust seasoning with salt, black pepper, and a pinch of crushed red pepper flakes.
Tips & Variations
- For extra crunch, toast the chopped nuts like almonds or walnuts and sprinkle on top.
- If you can’t find Halloumi, try grilling firm mozzarella or paneer as a substitute.
- Add a drizzle of honey or a sprinkle of sumac for a sweet and tangy twist.
- Use different citrus fruits such as grapefruit or blood orange for seasonal variation.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Halloumi can be reheated briefly in a skillet over medium heat to regain its crispy texture. Avoid storing the salad fully assembled to keep the pita crisp and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, prepare the fennel mixture and slice the Halloumi in advance, but fry the Halloumi and toast the pita just before serving to maintain their best texture.
Is halloumi suitable for grilling?
Absolutely. Halloumi’s high melting point makes it perfect for grilling or frying without losing its shape, adding wonderful flavor and a crispy crust.
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Fried Halloumi Salad with Fennel, Orange, and Pita Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Fried Halloumi Salad combines the salty, golden-browned goodness of pan-fried halloumi with a fresh, herbaceous fennel and chickpea mixture, crisp toasted pita, and bright citrus accents. Finished with creamy avocado and peppery arugula, this salad balances textures and flavors for a satisfying vegetarian meal that is perfect for lunch or a light dinner.
Ingredients
Dressing and 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, to taste
- Freshly ground black pepper, to taste
Salad Mix-Ins
- 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)
Main Components
- 8 oz. Halloumi cheese, cut into 1/4” slices
- 1 whole-grain pita, torn into bite-size pieces
- 2 cups loosely packed arugula
- 1 medium navel orange, peeled and cut into segments
- 1/2 avocado, sliced
- Pinch of crushed red pepper flakes
Instructions
- Prepare the Dressing and Salad Base: In a large bowl, whisk together chopped dill, chopped mint, fresh lemon juice, and 1/4 cup of extra-virgin olive oil. Season the mixture generously with kosher salt and freshly ground black pepper. Add the thinly sliced fennel, drained chickpeas, and coarsely chopped green olives to the bowl and toss everything together until well combined.
- Fry the Halloumi: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the halloumi slices and cook them, turning occasionally, until they develop a golden-brown charred crust on both sides, about 4 to 6 minutes total. Remove the halloumi from the skillet and transfer to a paper towel-lined plate to drain 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 for about 4 minutes, turning once halfway through, until they are golden and crisp. Transfer the toasted 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 containing the fennel mixture. Toss gently to combine all ingredients evenly. Adjust the seasoning with additional salt, black pepper, and a pinch of crushed red pepper flakes for some heat.
Notes
- Halloumi cheese is best fried in a non-stick skillet to prevent sticking and ensure even browning.
- If you can’t find Castelvetrano olives, green or black olives without pits can be substituted.
- To make the salad vegan, substitute halloumi with grilled tofu and omit the cheese.
- Pita can be toasted in the oven at 350°F (175°C) for 5-7 minutes if avoiding stovetop cooking.
- Fresh herbs like dill and mint bring brightness; consider adding parsley for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Keywords: Halloumi salad, fried halloumi, Mediterranean salad, chickpea salad, fennel salad, vegetarian salad, easy lunch recipe
