Lebanese Halloumi Salad
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Lebanese halloumi salad is one of my favorite dishes to make when I want something fresh and satisfying without spending hours in the kitchen. It comes together in just twenty minutes, which makes it perfect for busy weeknights or unexpected guests. The beauty of this salad lies in its simplicity and how the creamy, salty halloumi cheese plays against the crisp vegetables and tangy lemon dressing. Cucumbers and tomatoes are packed with hydrating compounds and vitamins that make this not just delicious but genuinely good for you. Everything is raw and requires minimal preparation, so you can have a restaurant quality meal on your table faster than you'd think.
Ella x
Ingredients
- 400halloumi cheese
- 1cucumbers
- 2tomatoes
- 200red onion
- 1fresh parsley
- 100lemon juice
- 250extra virgin olive oil
- 1salt
- 1black pepper
- 100crushed pistachios
- 150feta cheese
- 1chopped mint
Detail level
Instructions
- 1
Cut the cucumbers into 1/2-inch thick slices and the tomatoes into wedges.
Tip: Use a mandoline or sharp knife to get even slices.
- 2
Crush the pistachios in a food processor or place them in a plastic bag and crush them with a rolling pin.
Tip: Be careful not to over-crush the pistachios.
- 3
In a large bowl, combine the sliced cucumbers, tomato wedges, red onion, and parsley.
Tip: Mix gently to avoid bruising the vegetables.
- 4
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
Tip: Adjust the amount of lemon juice to your taste.
- 5
Pour the dressing over the vegetables and toss to coat.
Tip: Make sure all the vegetables are well-coated with the dressing.
- 6
Cut the halloumi cheese into 1-inch thick slices and place them on top of the salad.
Tip: You can also crumble the feta cheese on top of the salad.
- 7
Sprinkle the crushed pistachios and chopped mint over the top of the salad.
Tip: Use as much or as little as you like.
- 8
Drizzle any remaining dressing over the salad and serve immediately.
Tip: You can also refrigerate the salad for up to 2 hours before serving.
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