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Mediterranean Salad with Hummus and Fried Halloumi #mediterraneansalad

Mediterranean Salad with Hummus and Fried Halloumi

Mixed greens with hummus, cherry tomatoes, cucumbers and fried halloumi cheese.
5 from 1 vote
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Course: Main Course
Cuisine: Modern European
Keyword: Mediterranean salad
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 people


For the hummus

  • 2 cups chickpeas canned
  • 3 tsp cumin
  • 2 cloves garlic
  • ¼ cup water
  • ½ tsp salt
  • 1 lemon juice only
  • ¼ cup tahini
  • ¼ cup olive oil extra virgin

For the Mediterranean salad

  • 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
  • ¼ cup Kalamata olives
  • 4-5 Kirby cucumbers sliced
  • 2-3 radishes sliced thinly, optional

For the lemon garlic and oregano dressing

  • 3 tbsp lemon juice freshly squeezed
  • 1 tsp whole grain mustard or Dijon mustard
  • 1 clove garlic minced
  • ½ cup olive oil extra virgin
  • 1 tsp dried oregano
  • ½ tsp salt


For the hummus

  • All all ingredients to the food processor and blend until smooth. Add more salt if needed. 

For the salad

  • Slice the halloumi into ¼ 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. 

For the lemon, garlic and oregano dressing

  • 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. 

To serve the salad

  • Divide evenly among plates or bowls and top with hummus and fried halloumi. Or serve on a giant platter and let everyone help themselves.