Greek Salad with Pan-Fried Haloumi Recipe

Bill Granger
  • 2 Tablespoons  extra virgin olive oil
  • 2 Tablespoons  lemon juice
  •   Sea salt
  •   Freshly ground black pepper
  • ripe tomatoes, halved and cut into thirds
  • Lebanese (short) cucumbers, quartered lengthways and cut into chunks
  • red onion, finely sliced
  • 1 Cup  mint leaves
  • 1 Cup  flat-leaf (Italian) parsley leaves
  • 1/2 Cup  Kalamata, or other black olives
  • 1 Tablespoon  olive oil
  • 9 Ounces  haloumi cheese, cut lengthways into 1/2-inch slices

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