Haloumi With Salad & Garlic Bread
"Fried Haloumi cheese is one of my favorites, and we usually eat it drizzled with lemon dressing over the top. This takes it a step further, and incorporates a salad and bread element. Delicious! Adapted from The Essential Mediterranean Cookbook."
Categories: Fresh Tomatoes, Salads, Dairy, Cheese, Fruit, Tomato, Vegetables, Appetizers, Lettuce , Greek, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Oven Bake, Stove Top, Vegetarian more
Recipe: #24438 July 20, 2016
- Serving Size: 1 (439.6 g)
- Calories 767.3
- Total Fat - 39.7 g
- Saturated Fat - 14.1 g
- Cholesterol - 51.6 mg
- Sodium - 1364.3 mg
- Total Carbohydrate - 66.3 g
- Dietary Fiber - 6.2 g
- Sugars - 10.7 g
- Protein - 37.8 g
- Calcium - 1227.2 mg
- Iron - 6 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.7 mg
Preheat the oven to 350 F. Heat the grill to high.
Cut the tomatoes and cucumber into bite-sized chunks and place in a serving dish with the arugula and olives. Mix well.
Slice the bred into eight 3/4 inch slices, drizzle with 1 1/2 tablespoons of the olive oil. Season with salt and pepper.
Grill until lightly golden, then rub each slice thoroughly with a cut side of the garlic. Wrap loosely in foil and keep warm in the oven.
Cut the Haloumi into 8 slices. Heat 1/2 tablespoon of the oil in a shallow frying pan and fry the haloumi slices for 1-2 minutes per side, until crisp and golden brown.
Note: I've found it better to dip the haloumi slices LIGHTLY in flour before frying.
Whisk together the lemon juice, oregano, and remaining olive oil to use as a dressing. Season to taste.
Pour half the dressing over the salad and toss well. Arrange the ahloumi on top and drizzle with dressing. Serve immediately with the warm garlic bread.
Tips & Variations
No special items needed.