Greek Style Fried Halloumi Lentil Salad
This salad brings together crispy golden halloumi with a base of herbed lentils, fresh cucumbers, tomatoes, and olives, all tossed in a refreshing Greek-style lemon-oregano dressing. It’s a satisfying vegetarian main dish or a robust side.
⏱ Time
Prep: 20 minutes
Cook: 15 minutes
Total: ~35 minutes
Ingredients
For the Salad
1 cup dry green or brown lentils (or 2 ½ cups cooked lentils, rinsed & drained)
1 cucumber, diced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
½ cup Kalamatas olives, halved
¼ cup fresh parsley, chopped
2 tbsp fresh dill or mint, chopped (optional)
For the Fried Halloumi
8 oz (225 g) halloumi cheese, sliced into ½-inch slabs
1 tbsp olive oil (or neutral oil)
For the Dressing
¼ cup extra virgin olive oil
2 tbsp red wine vinegar (or lemon juice)
1 garlic clove, minced
1 tsp dried oregano
½ tsp Dijon mustard (optional, for emulsifying)
Salt & black pepper, to taste
Instructions
1. Cook Lentils
Rinse lentils and place in a saucepan with 3 cups water.
Bring to boil, reduce heat, and simmer 18–20 minutes until tender but not mushy.
Drain, rinse briefly with cold water, and let cool.
2. Prepare Dressing
In a jar or bowl, whisk together olive oil, vinegar (or lemon juice), garlic, oregano, mustard, salt, and pepper.
3. Mix Salad Base
In a large bowl, combine lentils, cucumber, tomatoes, onion, olives, parsley, and dill/mint.
Toss with half the dressing and let sit while you fry the halloumi.
4. Fry Halloumi
Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.
Add halloumi slices and fry 2–3 minutes per side until golden and crispy.
5. Assemble Salad
Arrange salad mixture on a serving platter or individual bowls.
Top with hot fried halloumi.
Drizzle with remaining dressing and serve immediately.
Notes & Tips
Make-Ahead: Cook lentils and prep veggies/dressing a day in advance. Fry halloumi fresh before serving.
Extra Crunch: Sprinkle toasted pine nuts or walnuts over the salad.
Flavor Boost: Add roasted red peppers or sun-dried tomatoes for sweetness.
Vegan Option: Swap halloumi for marinated and pan-seared tofu.
❓ Frequently asked questions FAQ
Q: Can I use canned lentils?
A: Yes — rinse and drain 2 ½ cups canned lentils to save time.
Q: How do I keep halloumi from sticking?
A: Use a good nonstick or cast-iron skillet and make sure the pan is hot before adding the cheese.
Q: Can I serve it cold?
A: The salad base can be served cold, but halloumi tastes best freshly fried and warm.
Nutritional Information
Calories: ~420
Protein: 22 g
Fat: 22 g
Carbs: 34 g
Fiber: 10 g
Sodium: 720 mg