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Cyprus Village Salad with Halloumi

The Quirky Foodster Team

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1
Servings

Ingredients

  • 3 medium Tomatoes, chopped
  • 1 large Cucumber, chopped
  • 1/2 Red onion, thinly sliced
  • 80 g (3 oz) Black olives
  • 150 g (5 oz) Halloumi, sliced and grilled
  • 3 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Dried oregano

Method

  1. Grill halloumi slices for 90 seconds per side until golden; set aside.
  2. Combine tomatoes, cucumber, red onion and olives in a large bowl.
  3. Whisk olive oil, vinegar and oregano together and pour over the vegetables.
  4. Toss gently to combine.
  5. 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.

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