Hallumi Arugula Salad Recipe

Wash and dry the romaine and arugula thoroughly using a salad spinner or clean kitchen towel. Chop romaine into 1-inch wide pieces; leave arugula whole or tear larger leaves in half as desired.

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons, then halve those slices. Slice the sweet mini peppers into 1/4-inch strips, remove seeds. Thinly slice the red onion into half-moons; if raw onion is sharp, soak slices in cold water for 5 minutes and drain before using.

Combine the prepared romaine, arugula, cherry tomatoes, cucumber, sweet peppers, and red onion in a large salad bowl and toss gently to distribute.

Whisk dressing

In a small bowl or jar, combine balsamic vinegar, honey, Dijon mustard, minced garlic, salt and black pepper. Whisk or shake until honey dissolves and mustard is incorporated.

Slowly stream in the 3 tablespoons extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning: more honey for sweetness, more vinegar for tang, or a pinch more salt if needed.

Preheat oven to 375°F (190°C). Split each pita into halves to form two rounds (or leave whole and cut into wedges). Brush both sides lightly with 1 tablespoon olive oil, sprinkle with smoked paprika and a light pinch of salt.

Arrange pita halves or wedges in a single layer on a baking sheet. Bake 8–12 minutes until edges are golden and crisp, flipping once halfway through for even browning. Remove and let cool to crisp further.

Pat the Halloumi dry with paper towels. Slice into 1/4- to 1/3-inch thick slices (about 8 slices from 8 oz).

Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium-high heat until shimmering but not smoking.

Add Halloumi slices in a single layer and fry 1.5–2.5 minutes per side, pressing gently once to ensure contact. Cook until golden-brown and crisp on each side. Remove to a paper towel-lined plate to drain briefly.

If you like, squeeze the optional 1/2 tablespoon lemon juice over the hot cheese for brightness.

Just before serving, drizzle 2–3 tablespoons of the honey balsamic vinaigrette over the salad bowl (reserve any extra dressing for guests). Toss gently to coat evenly.

Arrange the warm Halloumi slices on top of the tossed salad. Garnish with additional freshly ground black pepper if desired.

Serve immediately with the crispy pita on the side for scooping or breaking into pieces to eat with the salad.