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–+ servings

Halloumi BLT Chopped Salad

50 minutes
Serves 4 servings
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halloumi salad

Ingredients 

  • 16 oz halloumi cut into ½-inch cubes
  • 8 slices bacon
  • 1 tbsp olive oil
  • Fresh cracked black pepper
  • 1 large head romaine finely chopped
  • 4 –6 Persian cucumbers diced
  • 1 10 oz container cherry tomatoes, halved
  • 2 large avocados diced
  • ¼ cup finely diced red onion
  • Small handful fresh dill chopped
  • Small handful fresh basil torn or thinly sliced
  • ⅔ cup olive oil mayonnaise
  • 3 tbsp red wine vinegar plus more to taste
  • 2 small garlic cloves grated
  • 2 –4 tbsp water as needed
  • Salt and black pepper to taste

Directions 

  • Preheat the oven to 425°F.
  • Arrange the bacon on one side of a large sheet pan. Toss the halloumi with the olive oil and black pepper and spread it onto the other side of the pan.
  • Roast for 15–18 minutes, flipping the halloumi halfway through, until the halloumi is golden brown and the bacon is crisp.
  • Transfer the bacon to a paper towel-lined plate. Once cool enough to handle, roughly chop.
  • Allow the halloumi to cool for 5–10 minutes so it firms up slightly.
  • Meanwhile, whisk together the mayonnaise, red wine vinegar, garlic, salt, and pepper. Add water a little at a time until the dressing is smooth and drizzleable. Taste and adjust the vinegar if desired.
  • In a large bowl, combine the romaine, cucumbers, cherry tomatoes, avocado, red onion, dill, basil, chopped bacon, and roasted halloumi.
  • Drizzle generously with the dressing and toss until evenly coated.
  • Finish with plenty of fresh cracked black pepper and serve immediately.