Recipe by Sarah D., Stmtstudio.com

Warm Halloumi Salad with Tangy Maple Vinaigrette

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
2 Servings
40 Minutes

Pan-fried halloumi, soft, savory vegetables and a tangy maple vinaigrette complement the crunchy spinach and radicchio in this delicious one-bowl meal. Infused with a deep, full-bodied olive oil, it has all the flavors and textures you’re looking for in your next weekday crunch.


Tangy Maple Vinaigrette


  • 1 (14-ounce) block halloumi cheese

  • 5 to 6 tablespoons Tuscanini Extra Virgin Olive Oil, divided

  • 1/2 red onion, thinly sliced

  • 1 red bell pepper, sliced into strips

  • 1 (8-ounce) box baby bella mushrooms, peeled and sliced

  • 3 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon sesame oil

  • 1/2 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1 (16-ounce) box spring mix

  • 2 to 3 tablespoons black sesame seeds


Prepare the Vinaigrette


Finely mince the shallot and add to a jar or bowl.


Add the rest of the dressing ingredients and shake or whisk until creamy and emulsified. Refrigerate until ready to serve.

Prepare the Halloumi


Cut your block of halloumi into eight long slices. Cut the slices in half to get 16 squares. Lay the squares on a baking sheet and pat dry with a paper towel.


Heat two to three tablespoons of the oil in a large skillet over medium-high heat. Arrange the halloumi on the skillet and cook until browned on the bottom, about one to two minutes. Flip and cook until lightly browned on the other side, 30 to 60 seconds longer. Transfer to a wire rack or paper towels to drain.

Prepare the Pepper Mushroom Topping


In the same skillet, heat two to three tablespoons of oil over medium-high heat. Add the sliced onions and sauté for about five minutes until softened. Add the peppers and mushrooms and cook for an additional four to five minutes until vegetables are wilted.


Stir in the soy sauce, sesame oil, brown sugar, salt, and black pepper. Cook for an additional two minutes until the mixture has thickened. Remove pan from heat.



In a large serving platter, arrange the spring mix.


Top with the fried halloumi and warm, sauteed pepper mixture.


Sprinkle the black sesame seeds and drizzle the desired amount of dressing right before serving (dressing might separate, so whisk or shake before serving).


Sponsored by Tuscanini

Warm Halloumi Salad with Tangy Maple Vinaigrette

Please log in to rate


Notify of
Inline Feedbacks
View all comments