GREEK SALAD WITH FRIED HALLOUMI
The traditional Greek salad is known as horiatiki, which comes from the word for country people or villagers. It’s important to make it with only the best-quality and freshest ingredients, so don’t be tempted to use inferior ones that are past their best. Use fragrant vine-ripened tomatoes and juicy Kalamata olives. Halloumi makes a delicious and interesting change from the usual salty feta.
SERVES 4
PREP 10 MINUTES
COOK 4 MINUTES
1 Greek or Lebanese cucumber, cut into chunks
4 large ripe tomatoes, cut into wedges
1 red onion, thinly sliced
16 large black olives, preferably Kalamata
a good pinch of dried Greek oregano
a pinch of sea salt crystals
250g (9oz) halloumi, sliced
90ml (3fl oz/⅓ cup) fruity green Greek olive oil
2 tbsp red wine vinegar
crusty bread, to serve
Mix together the cucumber, tomatoes, red onion and olives in a bowl. Sprinkle with the oregano and sea salt.
Set a large frying pan (skillet) over a medium to high heat and when it’s hot, dry-fry the halloumi for about 2 minutes each side until crisp and golden brown.
Drizzle the olive oil and red wine vinegar over the salad and top with the hot halloumi. Serve immediately with crusty bread.
VARIATIONS
• Add some chopped flat-leaf parsley, mint or capers.
• Mix in some thinly sliced fennel, green or red (bell) peppers and lamb’s lettuce or rocket (arugula).
• It’s not authentic but you can whisk the oil and vinegar together with a crushed garlic clove or lemon juice.
Tip: Greek and Lebanese cucumbers are quite small and very crunchy. If you can’t get one, use a quarter of a regular long one.