Citrus and Halloumi Salad

Haley Isaf, Macadam Foodie

Ingredients

For the dressing:

  • 1 shallot, minced
  • ¾ cup olive oil
  • ¼ cup Champagne vinegar
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper

For the croutons:

  • 2 cups crusty day old bread, torn
  • 1/4 cup olive oil
  • Kosher salt and freshly ground pepper

For the salad:

  • 1 1/2 cup halloumi, cut into slices
  • 1 cara cara orange, peeled, cut into rounds
  • 1 grapefruit, peeled, cut into rounds
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 cup basil leaves, torn
  • 1 cup mint leaves. torn

 

Preparation

Dressing:
In a mason jar, add all the dressing ingredients, put the lid on and shake to combine. Taste and season with salt and pepper. Set aside for later.

Croutons:
Preheat the oven to 400°. Toss the torn bread with the olive oil. Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool.

Halloumi:
In a saute pan over medium high heat, add 1 tbsp of olive oil. When hot, add the cheese slices and cook until golden brown. Flip the halloumi slices and cook the other side. Transfer to a paper towel lined plate and allow to cool. You can also serve this salad semi warm and simply serve immediately after cooking the cheese.

Salad:
On your serving plate, layer the ingredients together. You can toss this salad but i think it looks prettier when you spend the time to compose it nicely on the plate. Drizzle over your dressing and top with flake salt and ground black pepper.