Greek · Lunch
Grilled Cheese Salad
Pan-grilled halloumi cheese served warm over romaine lettuce, cucumber, tomato, red onion, and kalamata olives, finished with a bright lemon-oregano olive oil dressing and fresh dill for a Mediterranean Greek plate.
$6
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
434Calories
23.7gProtein
35.6gFat
12.5gCarbs
5.2gSugar
3.5gFiber
1865mgSodium
113mgChol
14.3gSat Fat
625mgPotassium
705mgCalcium
1.7mgIron
0.8mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
mediterranean
all-time-classics
vegetarian
gluten-free
quick-lunch
Instructions
1
Prep
Tear romaine and arrange with cucumber, tomato wedges, red onion, kalamata olives, and dill in a wide bowl.
2
Whisk
Combine lemon juice, half the olive oil, and dried oregano in a small bowl until pale and thickened.
3
Sear
Heat remaining olive oil in a nonstick skillet over medium-high heat until shimmering. Lay halloumi planks in pan and sear 2 minutes per side until deep golden-brown stripes form and cheese is squeaky-firm.
4
Plate
Top warm halloumi over salad, drizzle dressing, season with salt and pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g halloumi cheese
- 4 cupsabout 60g romaine lettuce
- 2/3 cup80g cucumber
- 11 medium (120g) tomato
- 4 tbsp36g red onion
- 1212 kalamata olives (40g), pitted
- 2 tbsp28g extra virgin olive oil, for grilling and dressing
- 2 tbsp30ml lemon juice
- 1 tsp1 tsp dried oregano
- 2 tbsp8g fresh dill
- salt, to taste
- black pepper, to taste
