Grilled Halloumi Salad with Sumac Dressing with Pamela Salzman
Author: Pamela
Serves: 4-6
This Halloumi Salad features crispy grilled halloumi cheese atop a bed of fresh greens and veggies and topped with a homemade sumac dressing. A refreshing, delightful salad for any gathering or occasion.
Ingredients
- Sumac Dressing
- zest of 1 lemon and the juice of ½ a lemon
- ¼ cup unrefined cold-pressed extra-virgin olive oil
- ¼ teaspoon sea salt, to taste
- Freshly ground black pepper to taste
- Drop of raw honey or pure maple syrup
- ½ teaspoon ground sumac
- Halloumi Salad
- 1 head of romaine lettuce, chopped (or use your favorite greens)
- A few radishes, sliced thinly or julienned
- 2 dill pickles, diced or a handful of cornichons, chopped
- A handful of fresh mint or dill, leaves only, chopped
- 1 8-ounce container Halloumi cheese
Instructions
- Combine all the dressing ingredients in a jar with a screw-top lid and shake until emulsified.
- Arrange the salad greens, radishes, pickles, and herbs in a bowl or platter.
- Preheat a skillet or grill pan over medium-high heat. Pat the halloumi dry and slice it into ½-inch thick slices if it is not already sliced. Make sure your grill pan is clean otherwise, the halloumi will stick. Sear the halloumi until golden brown, about 2-3 minutes. Turn over and sear on the other side.
- Lightly dress the salad and toss until just combined. Arrange the warm halloumi on top and serve immediately.
Notes
Expert Tips
Dairy-free or Vegan: Swap in chickpeas or avocado for the halloumi.
Added Protein: You can add extra proteins like cooked shredded chicken, cubed tofu, or another protein source if desired.
Additional Ingredients: As always with a salad, add your favorite ingredients. Some options include cucumbers, cherry tomatoes, red onion, green onion, baby spinach or spring mix, kalamata olives, fresh herbs, creamy avocado, red peppers, etc.
Cooking Methods: You can grill the halloumi in a skillet over the stovetop, on a grill pan, or even on your outdoor grill.
Serving Tips
Serve this salad lightly dressed with the sumac dressing with the grilled halloumi cheese atop the bed of greens and veggies. Drizzle additional dressing as desired. It works as an appetizer, or side dish for a gathering and accompanies any main dish really well.
Storage Tips
This halloumi salad is best eaten immediately. If you have leftovers, I recommend storing the cheese separately from the salad in individual airtight containers for up to 48 hours. Store any leftover sumac salad dressing in a mason jar or container with a tight-fitting lid and store in the fridge for up to a week.
Dairy-free or Vegan: Swap in chickpeas or avocado for the halloumi.
Added Protein: You can add extra proteins like cooked shredded chicken, cubed tofu, or another protein source if desired.
Additional Ingredients: As always with a salad, add your favorite ingredients. Some options include cucumbers, cherry tomatoes, red onion, green onion, baby spinach or spring mix, kalamata olives, fresh herbs, creamy avocado, red peppers, etc.
Cooking Methods: You can grill the halloumi in a skillet over the stovetop, on a grill pan, or even on your outdoor grill.
Serving Tips
Serve this salad lightly dressed with the sumac dressing with the grilled halloumi cheese atop the bed of greens and veggies. Drizzle additional dressing as desired. It works as an appetizer, or side dish for a gathering and accompanies any main dish really well.
Storage Tips
This halloumi salad is best eaten immediately. If you have leftovers, I recommend storing the cheese separately from the salad in individual airtight containers for up to 48 hours. Store any leftover sumac salad dressing in a mason jar or container with a tight-fitting lid and store in the fridge for up to a week.