Herbed Paneer Salad Recipe

Prepare vegetables and herbs

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes, seed and thinly slice the cucumber, and thinly slice the red onion. Roughly chop the mint, cilantro, and dill for the salad base; finely chop parsley and chives for the dressing. Place prepared vegetables and herbs in separate bowls so they are ready to assemble.

Cube and season paneer

Pat the paneer dry with paper towels to remove excess moisture. Cut into 3/4-inch cubes, then gently toss the cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon lemon zest so each piece is lightly coated.

Pan-sear paneer

Heat a nonstick or cast-iron skillet over medium-high heat. When hot, add the seasoned paneer pieces in a single layer (work in two batches if needed). Sear without moving for 1.5–2 minutes until a golden crust forms, then flip and sear the opposite side for another 1–1.5 minutes. Remove to a plate and let rest; searing gives pleasant texture and flavor but you can also serve paneer raw if preferred.

Emulsify dressing

In a small bowl or jar add 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons Greek yogurt, 1 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 2 tablespoons finely chopped parsley and chives, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously (or shake in a jar with a lid) until the dressing is smooth and slightly thickened. Taste and adjust seasoning or acidity (add up to 1 tablespoon more lemon juice if you prefer brighter acidity).

Build the salad

Combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, red onion, and rough-chopped mint/cilantro/dill in a large bowl. Drizzle about two-thirds of the herb dressing over the salad and toss gently to coat evenly. Add more dressing to taste if needed.

Top with paneer and garnish

Arrange the warm seared paneer cubes over the dressed salad. Sprinkle the toasted pine nuts or chopped walnuts if using. Finish with an extra pinch of chopped fresh herbs and lemon zest or a squeeze of lemon wedge to brighten flavors.

Serve immediately so the seared paneer remains slightly warm and the greens stay crisp. Leftover dressing can be stored airtight in the refrigerator for up to 3 days.