Grilled Halloumi Horiatiki Salad with Chickpeas
Protein-rich Greek salad with grilled halloumi, fresh vegetables, and Mediterranean flavors in under
A hearty Greek village salad featuring thick-cut halloumi seared until golden with a squeaky texture, tossed with ripe tomatoes, crisp cucumber, and buttery chickpeas in a bright oregano vinaigrette.
Ingredients
Serves 4
- 400g ripe tomatoes, cut into wedges
- 200g cucumber, halved and sliced
- 120g red onion, thinly sliced
- 100g Kalamata olives, pitted
- 100g canned chickpeas, drained and rinsed
- 250g halloumi, cut into 1cm thick slabs
- 60g feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano, divided
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 4 thin slices rustic bread
Method
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Step 1: Drain and rinse chickpeas. Pat completely dry with a clean kitchen towel—this promotes browning. Set aside. Prepare all vegetables while chickpeas dry.
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Step 2: Cut halloumi into 4 equal slabs, about 1cm thick. Pat surfaces dry with paper towels. The drier the surface, the better the sear. Let rest 5 minutes at room temperature.
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Step 3: Whisk olive oil, red wine vinegar, half the oregano, salt, and pepper in a large bowl until slightly thickened, about 30 seconds. The vinaigrette should emulsify slightly.
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Step 4: Heat a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes. Add halloumi slabs in a single layer—listen for an immediate sizzle. Cook 2-3 minutes per side until deep golden crust forms with visible caramelization marks. Remove to a plate; the cheese will continue cooking from residual heat.
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Step 5: Without cleaning the pan, add chickpeas in a single layer. Season with remaining oregano. Cook 3-4 minutes, stirring occasionally, until chickpeas are toasted with golden spots and slightly crinkled. Remove from heat.
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Step 6: Add tomatoes, cucumber, red onion, olives, and toasted chickpeas to the vinaigrette. Toss gently to coat—avoid crushing tomatoes. Let marinate 3 minutes to soften onions slightly.
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Step 7: Arrange vegetable mixture on a serving platter. Top with warm halloumi slabs, positioning them to show the golden crust. Crumble feta over the top. Drizzle with any accumulated cheese juices from the plate.
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Step 8: Serve immediately with rustic bread slices for sopping up juices. The contrast between warm halloumi and cool vegetables creates textural intrigue.
Nutrition (per serving)
| Calories | 485 kcal |
|---|---|
| Protein | 19.5 g |
| Carbohydrates | 28 g |
| Fat | 32 g |
| Fiber | 5 g |
