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Dairy
Easy
6 Servings
Allergens 
30 Minutes
Diets
Serve this delicious salad at your Chanukah party or as a lighter supper. Swapping the feta for halloumi in this Greek salad is so good that you’ll want to have it all year round! Serves 3-4 as a supper on its own, and 6 as part of a larger meal
1 block of halloumi cheese (about 7 ounces / 200 grams), cut into small cubes
1 large head of lettuce, chopped
1 cup cherry tomatoes, quartered
1 cucumber, diced
1/2 red onion, diced
1 yellow bell pepper, diced
1/4 cup sliced Tuscanini Kalamata Olives
1/4 cup walnuts, roughly chopped
handful fresh parsley, chopped
3 tablespoons Tuscanini Olive Oil
1 tablespoon Tuscanini White Wine Vinegar
1 teaspoon dried oregano, such a Gefen
1 teaspoon Gefen Honey or sugar
salt, to taste
pepper, to taste
Place all the salad ingredients, besides for the halloumi cheese, into a large salad bowl.
In a small bowl, whisk together the dressing ingredients well and set aside.
Place a frying pan on medium-high heat and allow to warm up. Add the cubed halloumi cheese evenly onto the hot pan and let sit about a minute. Once one side starts to get dark and crispy, give the pan a shake and continue cooking till the cheese is dark on most of its sides.
Dress the salad, then add the crispy halloumi on top of the salad right before serving.
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delicious