Haloumi salad. That is all.
This recipe for a salad made with fried Haloumi cheese really doesn’t need an introduction. You shouldn’t waste the time reading. You should go straight to the kitchen and start preparing a Haloumi salad.
Haloumi is a distinctive, slightly salty cheese that has a high melting point, so it browns without melting, making it perfect for frying or grilling. Haloumi is popular in Cyrpus, Turkey, Greece, and in much of the Middle East.
Our Haloumi salad recipe works for any time of the day – breakfast, brunch, lunch, dinner, even a midnight snack. The lemon adds a wonderful tanginess to the cheese. And the cheese… crispy on the outside, gooey on the inside, perhaps even tastier than mozzarella… I’ll stop right here so you can get cooking.
- 1 package Haloumi cheese, 8.8oz, cut into ½ inch cubes
- 4-5 garlic cloves, sliced
- 4-5 cherry tomatoes halved
- Juice from 1 lemon
- One head of Romaine lettuce or assortment of lettuce for one large salad (I like to mix a few kinds of colorful lettuce.)
- 1 cucumber, peeled and sliced
- 5 tablespoons olive oil
- Salt and coarsely ground black pepper to taste
- Prepare a large salad using the lettuce and the cucumber. Pour 2 tablespoons of olive oil and half of the lemon juice over the salad.
- Heat 3 tablespoons of olive oil in a nonstick frying pan over a medium flame. Add the cheese, stirring so it doesn’t stick to the pan. When the cheese starts to brown add the garlic, the cherry tomatoes and black pepper. Cook for a few minutes, stirring occasionally until the cheese is golden brown on all sides. The garlic should be browned too. Remove the pan from the flame, add the rest of the lemon juice to the pan stir and then pour over the salad. Don’t be alarmed if some of the lettuce leaves wilt or turn color. This is caused by the heat from the cheese. Serve hot!
- Variation: Feel free to add any herbs you like – basil, parsley, mint… Just be sure to add them to the pan before you add the lemon juice.