Put This Pan-Fried Cheese On Every Salad You Make This Summer

Lena Abraham
·2 min read

We think it's due time that halloumi, the brined Cypriot cheese, got its time in the spotlight. Besides the delightfully squeaky texture (where the cheese curd lovers at?) and the tangy, salty flavor, the high melting point is really what makes this cheese stand out; eaten raw it's only OK, but when heat is applied, it develops a delicious golden crust.

This salad is one of our favorite ways to enjoy halloumi. It has crunchy fennel (or sub celery if you like), juicy orange segments, creamy avocado, crispy fried pita, and a simple herb-packed dressing that ties it all together. It's is a full-blown MEAL, perfect for those days when you just can't bring yourself to turn the oven on.

Made this? Let us know how it went in the comment section below!

Yields: 4 servings

Total Time: 25 mins

Ingredients

  • 2 tbsp.

    chopped fresh dill

  • 2 tbsp.

    chopped fresh mint

  • 2 tbsp.

    fresh lemon juice

  • 1/4 c.

    plus 2 tbsp. extra-virgin olive oil, divided

  • Kosher salt

  • Freshly ground black pepper

  • 1

    small bulb fennel, fronds removed, cored, thinly sliced

  • 1 c.

    canned chickpeas, drained, rinsed

  • 1 oz.

    green olives (such as Castelvetrano), pitted, coarsely chopped (about 1/4 c.)

  • 8 oz.

    Halloumi, cut into 1/4" slices

  • 1

    whole-grain pita, torn into bite-size pieces

  • 2 c.

    loosely packed arugula

  • 1

    medium navel orange, peeled, cut into segments

  • 1/2

    avocado, sliced

  • Pinch of crushed red pepper flakes

Directions

  1. In a large bowl, whisk dill, mint, lemon juice, and 1/4 c. oil; season with salt and black pepper. Add fennel, chickpeas, and olives and toss to combine.

  2. In a large skillet over medium heat, heat 1 tbsp. oil. Add Halloumi and cook, turning occasionally, until charred and golden on both sides, 4 to 6 minutes. Transfer to a large paper towel-lined plate.

  3. In same skillet over medium heat, heat remaining 1 tbsp. oil. Add pita and toast, turning halfway through, until golden and crisp, about 4 minutes. Transfer to plate with Halloumi.

  4. Add arugula, orange, avocado, Halloumi, and pita to bowl with fennel mixture and toss to combine; season with salt, black pepper, and crushed red pepper flakes.

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