📝 About This Recipe
This refreshing salad reimagines the iconic Cypriot cheese by highlighting its firm, salty texture in a vibrant, cold preparation. Unlike its grilled counterpart, raw halloumi offers a unique, milky chew that pairs exquisitely with crisp cucumbers, juicy heirloom tomatoes, and a zesty lemon-sumac dressing. It is a sophisticated, protein-rich dish that captures the essence of a coastal summer breeze in every bite.
🥗 Ingredients
The Base
- 250 grams Halloumi Cheese (high-quality, patted dry and cut into 1cm cubes)
- 1 large English Cucumber (partially peeled, deseeded, and diced)
- 1.5 cups Heirloom Cherry Tomatoes (halved)
- 1/4 cup Red Onion (very thinly sliced into half-moons)
- 1/2 cup Kalamata Olives (pitted and halved)
The Herb Garden
- 1/2 cup Fresh Mint Leaves (torn by hand)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 cups Arugula (Rocket) (wild baby variety preferred)
Lemon-Sumac Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 2 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 teaspoon Ground Sumac (for a tangy, floral depth)
- 1/2 teaspoon Dried Oregano (Greek variety)
- 1 teaspoon Honey (to balance the acidity)
- to taste Sea Salt and Black Pepper (go light on salt as halloumi is naturally briny)
Crunch & Garnish
- 2 tablespoons Toasted Pine Nuts (lightly golden)
- 3 tablespoons Pomegranate Arils (for a pop of color and sweetness)
👨🍳 Instructions
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1
Begin by preparing the red onion. Soak the thin slices in a small bowl of ice water for 10 minutes; this removes the harsh 'bite' and keeps them incredibly crisp.
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2
Remove the halloumi from its brine. Pat it very dry with paper towels to ensure the texture remains firm and not slimy.
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3
Dice the halloumi into uniform 1cm cubes. Since this is a cold dish, the uniformity ensures a perfect ratio of cheese to vegetable in every forkful.
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4
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, honey, sumac, and dried oregano until emulsified.
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5
Taste the dressing. Add a pinch of black pepper. Be cautious with salt, as the halloumi and olives provide significant sodium.
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6
In a large chilled mixing bowl, combine the diced cucumber, halved cherry tomatoes, and halved Kalamata olives.
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7
Drain the red onions well, pat them dry, and add them to the mixing bowl.
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8
Add the cubed halloumi to the vegetable mixture and toss gently with two large spoons.
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9
Drizzle half of the dressing over the halloumi and vegetable base. Let it sit for 5 minutes; this allows the cheese to absorb the citrus and sumac flavors.
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10
Just before serving, fold in the arugula, fresh mint, and parsley. Tossing the greens too early will cause them to wilt.
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11
Transfer the salad to a shallow serving platter rather than a deep bowl to showcase the vibrant ingredients.
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12
Drizzle the remaining dressing over the top and garnish generously with toasted pine nuts and pomegranate arils.
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13
Serve immediately while the vegetables are at their peak crispness and the cheese is cool.
💡 Chef's Tips
Use the freshest halloumi possible; look for brands that use a mix of sheep and goat milk for the most authentic flavor. If you find raw halloumi too 'squeaky,' you can blanch the cubes in boiling water for 30 seconds then shock in ice water to soften the protein structure without melting it. Always tear your mint leaves instead of chopping them with a knife to prevent the edges from bruising and turning black. For an extra layer of flavor, zest the lemon before juicing it and add the zest directly into the salad greens.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a dry Rosé to complement the salty and acidic notes. Serve alongside warm, fluffy pita bread or toasted sourdough rubbed with a garlic clove. This makes an excellent side dish for lemon-herb roasted chicken or grilled lamb skewers. For a complete vegetarian feast, serve with a side of creamy hummus and roasted red pepper dip.