Roasted Crispy Caramelized Halloumi Salad with Zesty Lemon Vinaigrette
This vibrant salad features golden, crispy halloumi cheese roasted to perfection, paired with fresh greens and a bright lemon vinaigrette. The caramelized edges of the halloumi provide a delightful contrast to the fresh vegetables, making it a satisfying and flavorful vegetarian main course.
Ingredients
Ingredients
- 1 block halloumi cheese 8 oz (225g), cut into 1/2-inch thick slices
- 1 tbsp olive oil for brushing
- 5 cup mixed greens such as arugula, spinach, and romaine
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh parsley chopped, for garnish
- 3 tbsp extra virgin olive oil for vinaigrette
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tsp Dijon mustard for vinaigrette
- 1 tsp honey or maple syrup for vegan
- 1 pinch salt and pepper to taste
Notes
Storage: Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the halloumi will lose its crispiness. Make-Ahead: The vinaigrette can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and shake well before using. The vegetables can be prepped and stored separately. Variations: Add other vegetables like roasted bell peppers or artichoke hearts. For a vegan version, use firm tofu instead of halloumi and maple syrup instead of honey. Serving Suggestion: Serve as a light lunch or as a side dish with grilled chicken or fish.