Greek Salad With Fried Halloumi Cheese
Greek Salad with Fried Halloumi Cheese (Chaya Rappoport)
active: 15 min
If you are a cheese lover and haven’t tried halloumi, then let me introduce you to your new obsession. Cheese lover, meet halloumi. Halloumi is a semi-hard cheese originating in Cyprus. Made from sheep’s milk, the cheese is popular in Greece, the Middle East, and increasingly, in America too. It’s also extremely popular in Israel, where you can find it on practically every cafe menu. The briny yet mild cheese is tasty, but its real magic lies in its high melting point: halloumi can be grilled or fried without falling apart or melting into a pile of hot (delicious) cheese. Instead, it takes on beautiful grill marks, a golden outside hue, and gets warm, and just gooey enough in the middle. A total win in my book.
Halloumi is delicious when served simply, so I like to use it as a substitute for feta cheese in Greek salad. Its saltiness is similar to feta, but it has a completely different texture. And when fried, it gets gooey and warm, making it a nice contrast in cool, summer salads. I strongly recommend you season the cheese before frying it, as it is slightly less salty than feta cheese.
This originally appeared on The Nosher.