Salads
Cyprus Village Salad with Halloumi
Ingredients
- - Tomatoes, chopped — 3 medium
- - Cucumber, chopped — 1 large
- - Red onion, thinly sliced — 1/2
- - Black olives — 80 g (3 oz)
- - Halloumi, sliced and grilled — 150 g (5 oz)
- - Olive oil — 3 tbsp
- - Red wine vinegar — 1 tbsp
- - Dried oregano — 1 tsp
Method
- Grill halloumi slices for 90 seconds per side until golden; set aside.
- Combine tomatoes, cucumber, red onion and olives in a large bowl.
- Whisk olive oil, vinegar and oregano together and pour over the vegetables.
- Toss gently to combine.
- Top with warm grilled halloumi slices just before serving.
Introduction: A island variation on the classic Mediterranean chopped salad, the Cypriot village salad swaps or adds
grilled halloumi to the usual tomato, cucumber and olive base, turning a side dish into a light, satisfying
meal on its own during hot summer months.
Cultural Background: A island variation on the classic Mediterranean chopped salad, the Cypriot village salad swaps or adds
grilled halloumi to the usual tomato, cucumber and olive base, turning a side dish into a light, satisfying
meal on its own during hot summer months.
Variations: Vegetarian. No authentic vegan version due to the halloumi.
Storage: The vegetable base keeps refrigerated for 1 day, but halloumi should be grilled fresh each time.
Reheating: Not applicable for the salad; regrill fresh halloumi if needed.
Nutrition: Per serving: ~260 kcal, 11g protein, 20g fat, 10g carbohydrate.
FAQs
Q: Can I make this ahead?
A: Prepare the vegetables ahead, but grill the halloumi just before serving.
Q: Is this dish gluten-free?
A: Yes, naturally gluten-free.