Looking for an easy and delicious salad recipe? Try my fried halloumi salad. Made from 7 simple ingredients this salad is perfect any night of the week. Oh and it’s completely keto too!
This Mediterranean inspired recipe is the perfect way to start any meal. I’d recommend enjoying this with a light fish dish. Maybe seared scallops or a simple flaky white fish cooked in a white wine butter. Another great recipe to try with this fried halloumi salad is my mahi mahi in lemon butter. It’s light, healthy and delicious.
Finally, if you’re not familiar with halloumi you’re going to want to change that! Halloumi is a semi-hard cheese typically made from goat or sheep milk. It has a high smoke point which makes it perfect for grilling or frying. Stored in brine, this cheese has a pleasant saltiness that is out of this world good. Basically, once it’s fried it creates a crispy layer of cheese on the outside while remaining soft and gooey in the center. It’s delicious!
Fried Halloumi Salad
- mixing bowl
- 1 block halloumi about 8 ounces
- 10 ounces grape or cherry tomatoes sliced in halves
- 3-4 ounces arugula
- ½ small red onion sliced thin
- 1 tablespoon lemon juice fresh squeezed
- 1 tablespoon olive oil
- 2 tablespoons balsamic reduction or however mich you enjoy
- Salt and pepper to taste
- Heat a skillet to medium high heat. Gently spray it with olive oil cooking spary and place the halloumi in the pan. Cook for 2-3 minutes on each side or until golden brown on each side. It is easy to flip, so do not worry.
- In a mixing bowl combine the arugula, sliced red onion, sliced tomatoes, olive oil, lemon juice and salt and pepper. Toss until well combined.
- Place the salad on a platter and top with the fried halloumi.
- Drizzle with balsamic reduction and serve immediately. The cheese can be sliced so it is easy to share!
- NOTE: If you wait too long to serve, the cheese will firm back up.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!