Ingredients:

  • 8 ounces (225g) halloumi cheese, sliced into ½-inch thick slabs
  • 1 pint (475 ml) cherry tomatoes, halved
  • 1 English cucumber, peeled, seeded, and diced
  • 1 red bell pepper, cored, seeded, and diced
  • ½ red onion, thinly sliced
  • ½ cup (50g) Kalamata olives, pitted and halved
  • 2 tablespoons fresh oregano leaves, roughly chopped
  • 2 tablespoons fresh mint leaves, roughly chopped
  • 4 ounces (115g) baby spinach or mixed greens
  • ¼ cup (60 ml) extra virgin olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the halloumi slices dry with paper towels. This helps them get a nice sear.
  2. In a small bowl, whisk together all the vinaigrette ingredients until emulsified.
  3. Preheat your grill or grill pan to medium-high heat. Grill the halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened. Watch carefully; halloumi can burn quickly.
  4. While the halloumi is grilling, prepare the vegetables. Chop the tomatoes, cucumber, bell pepper, red onion, olives, oregano, and mint.
  5. Arrange the baby spinach or mixed greens on a platter or individual plates. Top with the chopped vegetables.
  6. Arrange the grilled halloumi slices on top of the vegetables.
  7. Drizzle the lemon-herb vinaigrette evenly over the salad.
  8. Serve immediately for the best flavor and texture.