This Mediterranean salad loaded with all the yummy stuff like cherry tomatoes, crunchy cucumbers, chargrilled artichokes, creamy hummus and fried halloumi. A salad that is a meal!
Lovely summer months are nearly here when all I want is a giant salad with some sort of protein on the side. The less time I spend in the kitchen the better. This Mediterranean salad is our go-to salad when we want something lighter for dinner but still with heaps of flavour!
Some days we eat it as is, some days we add grilled chicken or steak, but to be honest with you the meat is really NOT necessary. Creamy hummus and savoury fried halloumi do the job brilliantly on their own to satisfy the biggest of cravings!
In this particular version of “our favourite Mediterranean salad” I added chargrilled artichokes that I bought in the deli section of my supermarket and thinly sliced purple radishes for extra crunch and colour.
I also lightly drizzled my Mediterranean salad with a vibrant and zesty lemon garlic and oregano dressing. That flavour combination felt like a solid Mediterranean salad dressing. It’s so delicious you will want to put it on everything!!
We started eating this salad when we went on a low carb diet a couple of years ago. I was still working as a teacher and coming home late, so not much time to cook anything elaborate but it had to low carb. Not too many choices since takeaway was no longer an option.
So we would grill a chicken breast and throw it on top of this salad. We found that adding hummus made it especially delicious and more satisfying, so it stuck! You can make your own as I did here or buy it in the supermarket. Either options works!
Now let me talk about fried halloumi because there is probably not a lot of cheese that I love more than this salty, squeaky wonder. If you are a fan of feta in your salad, you might want to change it up and give fried halloumi a chance because it is revelatory. The craziest thing is how much the texture changes after it’s been fried! It becomes crunchy on the outside and creamy and slightly oozy on the inside. Frying also bring out halloumi’s beautiful scent. It smells of butter!
For more summer salads click here!
- 2 cups chickpeas canned
- 3 tsp cumin
- 2 cloves garlic
- 1/4 cup water
- 1/2 tsp salt
- 1 lemon juice only
- 1/4 cup tahini
- 1/4 cup olive oil extra virgin
- 8 oz Halloumi cheese sliced into 8 slices
- 2 cups mixed salad leaves
- 1 cup chargrilled artichokes from a deli
- 1 cup cherry tomatoes a mix of red and yellow, halved
- 1/4 cup Kalamata olives
- 4-5 Kirby cucumbers sliced
- 2-3 radishes sliced thinly, optional
- 3 tbsp lemon juice freshly squeezed
- 1 tsp whole grain mustard or Dijon mustard
- 1 clove garlic minced
- 1/2 cup olive oil extra virgin
- 1 tsp dried oregano
- 1/2 tsp salt
All all ingredients to the food processor and blend until smooth. Add more salt if needed.
Slice the halloumi into 1/4 inch slices and fry on a non-stick frying pan over medium heat until golden on both sides. Set aside.
In a large bowl combine all salad ingredients.
In a mason jar combine all ingredients, put the lid on and shake vigorously until well combined.
Drizzle half of the dressing over the salad and reserve the rest for another use. Gently toss the salad with salad tongs until it's coated with the dressing.
Divide evenly among plates or bowls and top with hummus and fried halloumi. Or serve on a giant platter and let everyone help themselves.