Description
A refreshing and filling salad featuring crispy halloumi, vibrant vegetables, and a tangy-sweet white balsamic vinaigrette.
Ingredients
Scale
- 1 block halloumi, sliced into 1/2-inch slabs
- 1 to 2 teaspoons olive oil
- 2 cups finely chopped tomatoes
- 1 cucumber, finely chopped
- 1 large bell pepper, finely chopped
- 1/2 cup finely chopped parsley
- 1/2 red onion, finely chopped
- 2 cans white beans, drained
- 1/3 cup olive oil (for the vinaigrette)
- 1/4 cup white balsamic vinegar
- 1 clove garlic, grated or minced
- 1 teaspoon mustard
- 1 teaspoon salt
- Pinch black pepper
- 1 teaspoon za’atar
Instructions
- Heat 1 to 2 teaspoons of olive oil in a skillet over medium heat. Add the halloumi slices and sear for 4-5 minutes on each side until golden brown. Let cool before chopping.
- In a jar or bowl, combine 1/3 cup olive oil, 1/4 cup white balsamic vinegar, garlic, mustard, salt, pepper, and za’atar. Shake or whisk until well combined.
- In a large mixing bowl, combine tomatoes, cucumber, bell pepper, parsley, red onion, and white beans. Add the chopped halloumi and toss gently. Pour the vinaigrette over the salad and toss again. Adjust seasoning as desired.
- Plate the salad and garnish with additional parsley or za’atar before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Dress just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: halloumi salad, healthy salad, summer salad, vegetarian recipes
