Cypriot Salad George Calombaris

A vibrant Mediterranean salad featuring fresh vegetables, halloumi cheese, olives, and a zesty olive oil-lemon dressing. George Calombaris’ version emphasizes freshness, texture, and aromatic herbs for a modern twist on a classic Cypriot dish. Perfect as a light lunch, side dish, or centerpiece for any meal.

Explore my author recipes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 39

Servings: 3

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Cypriot, Healthy

Calories: 220

Ingredients Equipment Method Notes

Ingredients

2 ripe tomatoes diced
1 cucumber diced
1 green pepper diced
½ red onion thinly sliced
100 g halloumi cheese cubed
10 –12 Kalamata olives
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp dried oregano or fresh mint leaves
Salt and pepper to taste

Equipment

Large salad bowl
Cutting board
Sharp knife
Grill pan or non-stick skillet
Small bowl (for dressing)
Whisk or fork

Method

Prepare the vegetables: Dice tomatoes, cucumber, and green pepper. Slice the red onion thinly.
Cook the halloumi: Lightly grill or pan-fry the halloumi cubes until golden and slightly crispy on the outside.
Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
Combine ingredients: In a large salad bowl, gently toss the vegetables, halloumi, and olives.
Add herbs and dressing: Sprinkle oregano or mint and drizzle the dressing over the salad. Toss gently to combine.
Serve immediately: Enjoy fresh or slightly chilled for the best flavor and texture.

Notes

For extra crunch, add radishes or roasted peppers.
You can substitute halloumi with feta or ricotta salata for a creamier texture.
Optional protein additions include grilled chicken, shrimp, or chickpeas for a main dish variation.
Serve immediately to maintain the freshness and crispness of the vegetables.