Halloumi and Sun-Dried Tomato Salad

This simple but satisfying salad combines the salty, tangy flavors of grilled halloumi cheese with sun-dried tomatoes, Kalamata olives, and fresh herbs. The result is a flavorful dish that's perfect for a light lunch or dinner.

Halloumi is a Cypriot cheese that has a high melting point, making it ideal for grilling. When grilled, halloumi develops a golden brown crust and a slightly chewy interior. In this salad, the grilled halloumi is paired with sun-dried tomatoes, Kalamata olives, and fresh herbs for a combination of flavors that is both salty and tangy. The salad is finished with a simple olive oil and lemon juice dressing.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 block halloumi cheese, sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Heat a grill or grill pan over medium heat.
2. Grill the halloumi slices until golden brown and slightly charred on both sides.
3. In a large bowl, combine the sun-dried tomatoes, olives, red onion, and parsley.
4. Add the grilled halloumi to the bowl and drizzle with olive oil and lemon juice.
5. Season with salt and pepper to taste.
6. Toss to combine and serve immediately.

Why It Works

• The high melting point of halloumi cheese allows it to be grilled without melting, resulting in a golden brown crust and a slightly chewy interior.
• The combination of salty halloumi, tangy sun-dried tomatoes, and briny Kalamata olives creates a complex and flavorful salad.
• The fresh herbs add a touch of brightness and freshness to the salad.
• The simple olive oil and lemon juice dressing enhances the flavors of the salad without overpowering them.