This Halloumi salad recipe is delicious for any time of the year and can be ready in under 30 minutes. It’s also vegetarian and gluten-free in case those are dietary requirements of yours. Want to make it vegan? Switch out the cheese for some baked or pan-fried tofu. You’ll be making this delicious salad more often than you think, and we can’t wait to try this again ourselves! In short, it’s time to go to the grocery store.
Recipe originally from AllRecipes magazine, June/July 2021 – Submitted by SUNNYDAYSNORA
This recipe will make about 4 servings
Total prep/cook time is 25 minutes
- 2 tbsp white wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/4 tsp dried basil
- 1, 5-oz package of baby spinach
- 3 nectarines, pitted and sliced
- 1 red bell pepper, sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup sliced almonds, toasted
- 1, 8-oz package of Halloumi cheese, sliced into 1/2″ strips
- 1/4 tsp salt
- 1/4 tsp black pepper, additional for seasoning
Prep the vinaigrette and salad
Firstly, put together the vinegar, oil, honey, mustard, salt, pepper, and basil in a small bowl. Whisk your vinaigrette up – it’s that simple! After that, put half of this in a larger bowl with your spinach, nectarines, bell pepper, onion, and almonds. Toss together well and set aside while we cook the cheese (yes, you heard that right!)
Heat the Halloumi
The cheese is important here, and Halloumi is a semi-hard, brined cheese that holds up to heat without melting. However, if you are struggling to find some, paneer and queso para frier are good alternatives. Similarly, you can use cheese curds. Heat a nonstick skillet on medium-high and add your cheese. Cook for about 2-3 minutes and turn over to cook the other side. After that, your cheese should be a perfect golden brown!
The finishing touches
Simply take your prepped salad and portion it into 4 equal servings. Top the salad with your cheese and remaining vinaigrette, then add some black pepper to season and enjoy! Want to add more protein to your Halloumi salad? We added shrimp to make it a full meal, but we think most fish would also pair well. We’d love to hear what you would make it with!
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