Greek Halloumi Salad with Herbed Pita Chips Greek Halloumi Salad with Herbed Pita Chips

Food styling by Lucie Richard | Prop styling by Laura Branson Image by: James Tse

Halloumi is a firm, springy and intensely flavourful cheese with a high melting point that makes it perfect for searing or grilling. Feel free to use whatever type of greens you have on hand; torn green or red leaf lettuce and romaine are great substitutes for the mixed baby greens.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings


Herbed Pita Chips:


Herbed Pita Chips: Brush pita with oil; sprinkle with basil and oregano. Cut into 8 wedges; arrange in single layer on rimmed baking sheet. Bake in 350°F (180°C) oven until crisp and light golden, about 8 minutes. (Make-ahead: Let cool completely; store in airtight container for up to 2 days.)

While pita is baking, in nonstick skillet, cook halloumi over medium heat, turning once, until light golden, about 3 minutes.

Meanwhile, in large bowl, whisk together oil, vinegar, garlic, oregano and pepper. Add baby greens, green pepper, tomatoes, cucumber, red onion and olives; toss to coat. Divide among serving plates; top with halloumi. Serve with pita chips.

Tip from The Test Kitchen: To pit olives quickly, spread them onto a cutting board and press with the bottom of a saucepan. This exposes the pits, making them easy to remove.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 743 mg
  • Sugars 5 g
  • Protein 10 g
  • Calories 296.0
  • Total fat 21 g
  • Potassium 453 mg
  • Cholesterol 31 mg
  • Saturated fat 7 g
  • Total carbohydrate 19 g


  • Iron 11.0
  • Folate 24.0
  • Calcium 21.0
  • Vitamin A 42.0
  • Vitamin C 82.0
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Lunch & Dinner

Greek Halloumi Salad with Herbed Pita Chips