Ingredients
Salad
- 3 tablespoons salted butter
- 1 cup panko breadcrumbs
- 8 ounces Halloumi cheese, cut into ½-inch-thick slices
- 1 large avocado, pitted and sliced
- Extra-virgin olive oil, for drizzling
- 1 (5 ounce) package arugula
- 1 pint cherry tomatoes, halved
- ½ cup Pickled Onions
Creamy Basil Dressing
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ¼ teaspoon sea salt
- ¼ cup packed fresh basil leaves
- 1 tablespoon whole milk (optional)
Instructions
- Prepare the Creamy Basil Dressing: In a blender or food processor, combine mayonnaise, sour cream, dried parsley, onion powder, garlic powder, dried dill, sea salt, fresh basil leaves, and whole milk if using. Blend until smooth and creamy. Set aside in the refrigerator to chill and let flavors meld while preparing the salad.
- Prepare the Breaded Halloumi: Heat the salted butter in a large skillet over medium heat. Dip each Halloumi slice into the panko breadcrumbs, pressing gently to coat both sides evenly. Add the breaded Halloumi slices to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.
- Assemble the Salad: In a large salad bowl, combine arugula, halved cherry tomatoes, sliced avocado, and pickled onions. Drizzle with a little extra-virgin olive oil and toss gently to mix.
- Serve: Arrange the crispy breaded Halloumi slices on top of the salad. Drizzle the creamy basil dressing over the entire salad just before serving or serve the dressing on the side for dipping.
Notes
- For extra crunch, toast panko breadcrumbs with butter before coating the Halloumi.
- If fresh basil is unavailable, substitute with 1 teaspoon of dried basil but reduce other dried herbs accordingly.
- Pickled onions add a tangy contrast; if unavailable, thinly sliced red onions marinated in vinegar work well.
- This salad is best eaten immediately after assembling to maintain the crispiness of the Halloumi and freshness of the greens.
- Optional: Garnish with a squeeze of fresh lemon juice for added brightness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
