Produced by:
Recipe Highlights:
- Protein and Calcium-Rich: Halloumi is a great source of protein and calcium, supporting muscle function and bone health.
- Hydrating and Vitamin-Packed: Cucumber and tomatoes are high in water content and deliver vitamins A and C for skin health and immune support.
- Whole Grain Goodness: Rye bread adds fibre and complex carbohydrates that help support digestion and sustained energy.
- Heart-Healthy Fats: Olive oil and lemon juice provide antioxidants and monounsaturated fats that help reduce inflammation and help support heart health.
Keywords:
Vegetable, Lunch, Dinner, Cucumber
Crisp, colourful, and brimming with Mediterranean flair, this Greek Salad with Fried Halloumi is a vibrant dish that balances freshness and indulgence in every bite. Juicy beef tomatoes, cool cucumber, and red onion are tossed with fragrant mint and a drizzle of olive oil, creating a refreshing base. Crunchy, golden rye croutons add texture, while thick slices of halloumi—pan-fried to a rich, salty crisp—take centre stage. Finished with a bright splash of lemon juice, this salad is satisfying enough for a light main or a standout side at any summer table.
Ingredients
- 2 large beef tomatoes
- 1 Lebanese cucumber
- 1 red onion
- 2 slices of rye bread
- A handful of fresh mint
- 2 tbsp olive oil
- 200 g halloumi
- Juice of half a lemon
Method:
- Cut the rye bread into slices and toast them in a pan with a bit of olive oil until they’re golden and crispy. Slice the beef tomatoes into segments and place them to the side.
- Next, slice the Lebanese cucumber into pieces. Peel and slice the red onion thinly, adding it to the bowl with the cucumber. Chop the mint roughly and add to the bowl. Coat with olive oil and mix.
- In a separate pan, heat a little olive oil and fry the halloumi until it’s golden on both sides. Sprinkle salt and cracked pepper over the tomato slices.
- Once everything is ready, assemble on a plate. Drizzle the lemon juice over the top.
- Serve immediately, enjoying the fresh, vibrant flavours and the richness of the fried halloumi.