by Susan Hanna
This Greek salad from Canadian Living has a twist – fried halloumi cheese. Halloumi is a semi-hard, unripened, brined cheese typically made from goat’s and sheep’s milk. Its high melting point makes it perfect for frying or grilling. It’s a delicious addition to salads and to other meatless meals.
Avoiding Additives and Preservatives
Pita can contain additives; I used Pita Break brand. Look for a red wine vinegar with no sulfites added, such as Eden Organic. Check the ingredients in the olives; I use Pilaros brand from Costco. For more recipes using all-natural ingredients, visit Eye For A Recipe.
Herbed Pita Chips
1 Greek pita
1 tsp (5 ml) olive oil
¼ tsp (1 ml) each dried basil and dried oregano
Half pkg (260 g pkg) halloumi cheese, cut crosswise in scant 1/4-inch (5 mm) thick slices
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
1 clove garlic, minced
¼ tsp (1 ml) dried oregano
5 cups (1.25 L) mixed baby greens
1 sweet green pepper, chopped
1 pkg (250 g) cherry tomatoes or grape tomatoes, halved
Half English cucumbers, chopped
Half red onion, thinly sliced
½ cup (125 ml) pitted Kalamata olives
Herbed Pita Chips: Brush pita with oil; sprinkle with basil and oregano. Cut into 8 wedges; arrange in single layer on rimmed baking sheet. Bake in 350°F (180°C) oven until crisp and light golden, about 8 minutes. (Make-ahead: Let cool completely; store in airtight container for up to 2 days.)
For salad, in large bowl, whisk together oil, vinegar, garlic, oregano and pepper. Add baby greens, green pepper, tomatoes, cucumber, red onion and olives; toss to coat. Divide among serving plates
In nonstick skillet, cook halloumi over medium heat, turning once, until light golden, about 3 minutes.
Top salad with halloumi. Serve with pita chips. Serves 4.
From Canadian Living