Grilled halloumi (a very tasty, slightly salty, soft cheese from the Mediterranean island of Cyprus), Kalamata olives, red onions, juicy tomatoes & fresh lemon zest on a bed of custom-blended greens. Tossed in our own Greek dressing.

Wash and thoroughly dry the mixed salad greens. Cut the tomatoes into bite-size wedges or 1/2-inch slices (about 2 cups). Thinly slice half a red onion into half-moons and separate into rings. Pit the Kalamata olives if needed and drain them from any brine.

Prep vegetables and olives

Slice the halloumi into 1/2-inch thick slices (about 6–8 slices from 8 oz). Pat slices dry with paper towels to remove excess moisture. Brush both sides lightly with 1 tablespoon extra-virgin olive oil to prevent sticking.

Prepare halloumi for grilling

Heat a nonstick skillet or grill pan over medium-high heat until hot (about 2–3 minutes). Add the halloumi slices in a single layer and cook undisturbed 2–3 minutes per side, until golden-brown grill marks form and the cheese is slightly softened but still holds shape. Transfer to a plate and keep warm.

Grill halloumi

Place the mixed greens in a large bowl or on a serving platter. Add the tomato wedges, red onion slices, and Kalamata olives. Sprinkle the fresh lemon zest evenly over the salad components.

Assemble salad base

Arrange the warm grilled halloumi slices over the top of the salad. Toss gently with the prepared Greek dressing (see dressing directions) until components are evenly coated. Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately with lemon wedges on the side for extra brightness.

Add grilled halloumi and finish

Make the dressing: In a small bowl or jar, combine 4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon honey (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously or shake in a covered jar until fully emulsified.

Adjust dressing to taste: Taste and adjust acidity or seasoning — add an additional 1/2 teaspoon honey if too tart, or another 1/2 teaspoon salt if needed. If dressing is too thick, thin with 1–2 teaspoons cold water.

Dress the salad: Just before serving, drizzle about 3–4 tablespoons of dressing over the assembled salad (reserve any extra in the refrigerator for up to 3 days). Toss gently to coat; add more dressing if you prefer a wetter salad.

mixed salad greens (arugula, baby romaine, baby spinach)

ripe Roma or vine tomatoes

red onion

Kalamata olives, pitted

halloumi cheese

extra-virgin olive oil (for grilling halloumi)

fresh lemon zest

fresh lemon wedges (for serving)

extra-virgin olive oil

red wine vinegar

fresh lemon juice

Dijon mustard

dried oregano

garlic, minced

honey or agave (optional, to balance acidity)

salt

black pepper

#608 Cyprus Salad

Make #608 Cyprus Salad Recipe in just 25m. Grilled halloumi (a very tasty, slightly salty, soft cheese from the Mediterranean island of Cyprus), Kalamata olives, red onions, juicy tomatoes & fresh lemon zest on a bed of custom-blended greens. Tossed in our own Greek dressing.

#608 Cyprus Salad Recipe

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