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
Scale
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
