Cypriot Salad George Calombaris
220kcal
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.
