Halloumi Salad

A meal consisting of a few good cheeses and some fresh baguette has always been my go-to for lazy dinners – what could be simpler to put together? When I go home to visit my parents in France, my mom and I always take a trip to the local cheese monger in my childhood neighbourhood market, usually heading back home with a soft goat cheese, a creamy Brie, a strong Roquefort and some Gruyère.

Halloumi Salad

 

My love affair with cheese has only grown stronger since discovering halloumi cheese. This salty, squeaky cheese melts at a higher melting point than most cheeses, which makes it an ideal candidate for frying. Common in Middle Eastern cuisines, halloumi has got a wonderful bite and texture. I love to top a crusty piece of bread with a generous slice of it or add it to a salad with a sunny-side-up egg.

This dish combines summer-fresh tomatoes, thin slices of prosciutto and a bed of greens. The combination of halloumi and cured ham definitely makes this a salty salad – but for an occasional treat, it’s absolute perfection.

Halloumi Salad
Serves 2 to 4.

2 tbsp olive oil
1 tbsp red wine vinegar
2 thin slices prosciutto, cut in half
1 plum tomato, sliced
4 cups mixed greens
4 slices (about 1 inch/2.5 cm) halloumi cheese 

In a small bowl, whisk together olive oil and vinegar. Set aside. In large bowl, toss together prosciutto, tomato slices and mixed greens. Set aside.

In nonstick skillet, cook slices of halloumi over medium heat until golden, about 2 minutes on each side. Serve on top of salad and drizzle with dressing.