Grilled Halloumi and Artichoke Salad with Za'atar Vinaigrette
This vibrant Mediterranean fusion salad features smoky grilled halloumi cheese and tender marinated artichoke hearts, tossed with peppery arugula and a zesty za'atar vinaigrette. It's a refreshing and satisfying lunch that balances salty, bitter, and umami notes perfectly.
Prep Time
25 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 1
Slice the halloumi cheese into 1 cm thick pieces.
~2 min - 2
Preheat your grill to medium-high heat. Grill the halloumi slices for 2-3 minutes per side, until golden brown and slightly softened.
~7 min - 3
While the halloumi is grilling, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, lemon juice, za'atar, minced garlic, salt, and black pepper.
~5 min - 4
Drain the marinated artichoke hearts and roughly chop them if they are large.
~2 min - 5
In a large bowl, combine the arugula and chopped artichoke hearts.
~1 min - 6
Add the grilled halloumi to the bowl with the arugula and artichokes.
~1 min - 7
Pour the za'atar vinaigrette over the salad and gently toss to coat all ingredients.
~2 min - 8
Divide the salad between two serving bowls and serve immediately.
~1 min
Tips
- For an extra layer of flavor, you can marinate the artichoke hearts in a little extra olive oil and lemon juice for 30 minutes before adding them to the salad.
- This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The halloumi might firm up slightly upon chilling.
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