Ingredients
Equipment
Salad Bowl
Cooking Instructions
- Heat a grill pan or skillet over medium-high heat. Brush lightly with olive oil.
- Cook the halloumi for 2–3 minutes per side, until golden on both sides, with grill marks if using a grill pan
- In a bowl, toss arugula and cherry tomatoes
- Whisk together the 2 tablespoons olive oil, lemon juice or balsamic vinegar, and black pepper. Taste the dressing with a piece of halloumi before adding salt, as the cheese is already salty.
- Arrange salad on plates and top with warm grilled halloumi.
- Serve immediately.
Nutrition
Notes
• Pat the halloumi dry and cut it into even slices so it browns evenly.
• Let the pan heat before adding the cheese. Allow each side to brown before turning, rather than moving the slices constantly.
• Dry the arugula well and drain any excess juice from the cut tomatoes to prevent a watery salad.
• Taste before adding salt to the dressing. Halloumi supplies much of the salad’s saltiness.
• Lemon juice gives the dressing a sharper citrus flavor, while balsamic vinegar adds a sweeter, deeper flavor.
• Toss the vegetables with the dressing just before serving, then add the warm halloumi. Serve promptly, as the cheese becomes firmer as it cools.