Halloumi is hands down my favorite cheese, and I have London to thank for that! Prior to living there, I was completely unaware of this popular Cyprus cheese, known for its salty flavor and fabulous ability to be grilled or fried. Cooking Halloumi is the ultimate way to enjoy it, as pre-cooked Halloumi doesn’t have as much flavor. The heat allows the true character to be revealed with the most delicious flavors and gorgeous texture.
Unwrap the cheese and pat it dry with a paper towel. Using a sharp knife, slice the block of cheese into 8-12 slices and sprinkle with Italian seasoning.
Heat a large skillet with 1-2 teaspoons oil to medium-high heat. Place the Halloumi slices in the pan and cook for 1-2 minutes per side, until golden brown. (You may need to divide Halloumi into multiple batches depending on the size of your pan.)
Cut or tear the Halloumi slices into bite-size pieces and mix with bell peppers, cucumber, red onion and cilantro.
Whisk together Dijon mustard, vinegar, olive oil, sea salt and pepper. Toss vinaigrette with chopped salad and serve.
BALANCE IT OUT: This salad makes a great addition to any summer barbeque. It also works well as a light and tasty snack!
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