Romaine Lettuce Salad with Halloumi Cheese

On a hot summer day, a fresh salad with some filling additions is all that is needed for lunch or dinner. This colorful salad is full of flavors and textures, and is the perfect example for such a dish. The vegetables are mixed with a light honey-mustard dressing, then topped with tangy pan fried Halloumi cheese. The pistachios and olives add another layer of flavor, and it all makes for a very tasty and filling salad. Serve it with crusty fresh bread on the side, and enjoy.

Notes:
* Halloumi cheese is a Cypriot semi-hard, unripened cheese. It has a high melting point and can be fried or grilled without breading. Traditionally, it is made with sheep’s or goat’s milk, or a mix of the two, and seasoned with a bit of dried mint. Some newer versions are made with cow’s milk as well.  It can be found in many supermarkets and specialty cheese stores.
* Though it doesn’t have Halloumi’s unique flavor, if you can’t find Halloumi, the Mexican “Queso de freir” (i.e. cheese for frying), can be a good substitute.

Makes: 2-4
Prep time: 10 minutes
Cooking time: 5 minutes

Ingredients:
For the dressing:
2 tsp honey
2 tsp Dijon mustard
1 tsp salt
1 tsp grated garlic
¼ tsp freshly ground 4 peppers mix
¼ fresh lemon juice (from 1 large)
¼ cup extra virgin olive oil
For the cheese:
1 Tbs light olive oil
8 oz (225 grams) Halloumi Cheese, sliced thick
For the salad:
Leaves from 1 large head of lettuce, washed and dried
2-3 radishes, thinly sliced
A handful of salt cured black olives
¼ cup natural pistachios
5-6 cherry tomatoes, halved

1. In a medium bowl, mix the honey, mustard, salt, garlic, pepper and lemon juice. Whisk in the olive oil, to create a smooth dressing.

2. Heat 1 Tbs olive oil in a medium pan over medium-high heat . Add the cheese slices, in one layer. Fry for a 1-2 minutes until golden on both sides. Place on paper towel, to absorb extra oil.

3. Mix the salad ingredients in a large bowl, add the dressing and mix lightly. Transfer to a serving plate, add the fried cheese and serve immediately.

64 thoughts on “Romaine Lettuce Salad with Halloumi Cheese

  1. judilyn says:

    Oh, WOW! Fried cheese!!! What could be better. I’ve never seen that kind of cheese, but will try to track down the Mexican variety. There are a lot of cheeses in the Mexican grocery store that I had no idea how to use, so this will give me a hint at what I am looking at. Would love to be able to serve fried cheese sticks – they are the best!

    Must do this soon, as the Romaine that I got yesterday won’t last forever. How did you know there was Romaine lurking in my fridge? ;->

    Virtual hugs,
    
    Judie
    

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      lol Yes, I have psyche powers! :)

      I’m glad you’ve found the information about the cheese helpful. While I’m sure you’ll love the Mexican cheese, but if you happen to find the Cypriot one, do try it, as it has such a unique flavor, both from the different milk and the dried mint.

      Fried cheese is indeed such a great snack.

      Liked by 1 person

          • judilyn says:

            True, true! I’ve been actively cooking since I was about ten years old – so 64 years – and like you, am always amazed at how many good things there are to enjoy! My mother worked at a grocery store that catered to the rich elite in Miami for most of my growing up years, so I got exposed early on to a wide variety of unusual foods. But it was NOTHING compared to what is available today! And you are really opening my eyes to things that I have had no clue about. ;->

            Liked by 1 person

              • judilyn says:

                Google: Bert’s Groceteria

                We moved to Miami in 1949 (from Michigan), and she went to work there soon after, staying through the 50’s into the early 60’s. It is gone now, of course. But at the time, we ate like kings and queens. She got a store discount, but everything was top drawer – the very best of everything for the elite – and very expensive.

                I can remember going there after school and browsing around the “delicacies” of chocolate-covered ants, fried grasshoppers, etc. – ewwwwww! The big treat was that I got an Eskimo Pie. It was ten cents; not a small amount in those days, so it wasn’t an every-day affair. Almost her entire paycheck was spent before she ever got it. I can remember seeing payroll check stubs for $2.xx for a week of work – school hours.

                She worked there part time while I was in school, and then off all summer, too. We didn’t have a car, telephone, or television, but boy did we have great food! She was an excellent and tireless cook and baker (and teacher of homemaking skills!), so I grew up knowing only the best of the best, and was rarely sick other than the usual colds that kids pass around in school, measles and chicken pox.

                Maybe in New York there might still be such an emporium, and my eyes may be dimmed, but I haven’t seen anything like it since – not even in the San Francisco Bay Area where we lived for eleven years. Tucson has a close competitor in A.J.’s, so it is probably a good thing, that it is not an easy reach for me.

                Liked by 1 person

  2. kmuccigrosso says:

    I don’t believe I’ve ever had Halloumii Cheese but I’m willing to try… Your salad looks amazing ! Next time I’m at the store (and we have amazing cheese shops in our supermarkets here) I am going to ask about it☺️ and try. Thank you for sharing!!

    Liked by 1 person

  3. cookingwithauntjuju.com says:

    A green salad with a simple dressing is always a good thing – then top it with fried Halloumi cheese and it becomes more appetizing. Especially now with all the fresh greens and veggies at the Farmer’s Markets – only wish the season would last longer :)

    Liked by 1 person

  4. marcellinaincucina says:

    Yum, his is my type of salad! I love halloumi and usually like it with something acid like tomatoes to cut through the richness do the cheese. The combination of black olives and tomatoes in this salad would be perfect,

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Marcella, I’m glad you liked the salad. I agree, Halloumi is best combined with a bit of acidity, which cuts down the richness. I also like to add some sweetness as well, as I’ve done here with the honey. :)

      Like

  5. Adele Pile says:

    Another great Migraine-friendly recipe Ronit. I love to do my haloumi on the BBQ. I learned from a Greek Yia-Yia to put a piece of baking paper on the grate to keep the cheese from sticking. It cooks up fabulously and has pretty grill marks on it. Plus I can get Stuart to do that while I make the salad! Bravo 💜💜💜💜💜

    Liked by 1 person

  6. Sandhya says:

    Ronit,
    I like halloumi cheese a lot too and your honey mustard dressing seems perfect with it. And adding those pistachios and olives…..I want to make it NOW!

    Liked by 1 person

  7. Rini says:

    That looks really good, Ronit. I have been eating a lot of salads lately because of my intolerance of the heat and Halloumi would be a great ingredient to add. Thanks for the share. Now I’ll have to experiment. :)

    Liked by 1 person

  8. nahdalaskitchen says:

    Oooh perfect for our BBQ this weekend :) while none of us is a vegetarian, we all like a generous dose of cheese! I haven’t messed around with halloumi in a long time, it’s time to give it another go, I think~! The small turkish butchery near the farmer’s market make their own halloumi, so the “good stuff” is easy to come by. Thanks for the inspiration :)

    Liked by 1 person

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