Our parents have a wonderful marriage. They have been partners for over 50 years and remain loving, respectful and supportive—especially in the kitchen. They do argue occasionally (usually about whether Dad left the house without a warm enough jacket), but they are thoughtful and kind to one another. Having grown up watching them, we’ve benefited from their example of partnership and teamwork.
This citrus salad with fried halloumi brings to mind those same reliable pairings. As children, we often had fried halloumi for breakfast with fried eggs and toast. It was also a quick, welcoming plate to serve guests: fried cheese alongside olives, nuts and bread made for an easy snack that satisfied until the main meal. In this recipe, we pair that familiar, salty fried halloumi with a bright citrus salad—a fresh, balanced combination inspired by family and tradition.
This week coincides with Tyrini week in Greece, the final week of Carnival before the fasting period of Greek Orthodox Pascha (Easter). Many people avoid meat during Tyrini week but still eat eggs and dairy. In that spirit, we’ll share cheese-forward recipes now and follow with a series of Lenten (vegan) dishes later on.
Helpful hints
Halloumi is a Cypriot, unripened cheese traditionally made from goat and sheep’s milk, sometimes with cow’s milk. Two key qualities make it perfect for frying or grilling: it has a high melting point so it browns and crisps while holding its shape, and it is notably salty. Because of the cheese’s saltiness, the vinaigrette salt listed below is optional—taste before adding or omit it entirely.
Serve the halloumi right after frying while it is still warm and slightly melty. As it cools it will firm up and lose that gooey texture, though it remains tasty.
A big part of this salad’s appeal is its color. If possible, choose orange, red or yellow bell peppers rather than green ones; they are sweeter and milder. We used a purple carrot here for contrast—originally, carrots were purple—which makes the plate pop. If you only have orange carrots, that’s fine; pair them with a contrasting pepper color (for example, orange carrot with red pepper) for visual interest.
The vinaigrette quantities below may exceed what you need for this specific salad. Extra vinaigrette stores well in the refrigerator for several days and is handy for other salads or to finish grilled meat or chicken.
Citrus salad with fried halloumi
Ingredients
- 1 medium fennel bulb
- 1 bell pepper, orange
- 1 endive
- 1 large orange
- 1 carrot (purple if available)
- 4-6 slices of halloumi cheese
- 1 tbsp olive oil
For the vinaigrette:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup honey
- 1/3 cup extra virgin olive oil
- 1 tbsp prepared mustard
- 1 tbsp freshly squeezed lemon or lime juice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt optional
Instructions
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Wash the vegetables. Slice the fennel, bell pepper and endive into julienne (matchstick) strips and place them in a large mixing bowl.
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Peel the orange with a sharp knife to remove as much white pith as possible. Carefully segment the orange by cutting between the membranes on both sides of each wedge. Cut each segment in half and add the pieces to the bowl.
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Peel the carrot. Use a vegetable peeler to shave strips of carrot and add them to the mixing bowl.
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Make the vinaigrette by whisking together the orange juice, honey, olive oil, mustard, lemon or lime juice, black pepper and optional salt. Add as much dressing as you like to the salad and toss until the vegetables are evenly coated. Divide into individual serving dishes.
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Heat a grill pan or frying pan over medium heat. Brush both sides of the halloumi slices with olive oil. Fry the slices until crisp and golden brown on both sides.
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Place two warm halloumi slices on top of each salad serving.
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Enjoy immediately while the halloumi is warm.