Low-Carb Mediterranean Halloumi Salad

This vibrant Low-Carb Mediterranean Halloumi Salad is a refreshing blend of pan-seared halloumi cheese, mixed greens, and a medley of Mediterranean-inspired flavors. It's perfect for a keto-friendly lunch or a light, nutritious dinner.

Course Lunch

Cuisine Mediterranean

Keyword Gluten-Free, Halloumi, Keto, Low-Carb, Mediterranean Diet, Salad

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 350kcal

Equipment

Non-stick pan
Salad bowl
Whisk
Small bowl
Measuring cups and spoons
Cutting board
Knife

Ingredients

8 oz halloumi cheese sliced into 1/4 inch pieces
1 tbsp olive oil
4 cups mixed salad greens
½ cup cherry tomatoes halved
¼ cup kalamata olives pitted and sliced
½ medium cucumber diced
½ red onion thinly sliced
¼ cup roasted red peppers sliced
2 tbsp red wine vinegar
¼ cup extra virgin olive oil
1 tsp Dijon mustard
½ tsp dried oregano
Salt and pepper to taste
1 tbsp fresh mint chopped (optional, for garnish)

Instructions

Start by heating a tablespoon of olive oil in a non-stick pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, or until golden brown. Once done, set aside on a paper towel to drain any excess oil.
In a large salad bowl, combine the mixed greens, cherry tomatoes, kalamata olives, cucumber, red onion, and roasted red peppers.
For the dressing, whisk together the red wine vinegar, extra virgin olive oil, Dijon mustard, dried oregano, and salt and pepper in a small bowl until emulsified.
Drizzle the dressing over the salad and toss gently to coat all the ingredients.
Divide the salad mixture among four plates. Top each with the pan-seared halloumi slices.
Garnish with fresh mint if desired, and serve immediately for the best flavor and texture.

Notes

If halloumi cheese is not available, you can substitute with another firm cheese that grills well, such as paneer or queso fresco.

Feel free to add additional low-carb vegetables to the salad to suit your taste.

The salad dressing can be made in advance and stored in the refrigerator for up to a week.

Nutrition