Arugula Salad with Za'atar Halloumi and Lemon

Name: Arugula Salad with Za'atar Halloumi and Lemon
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 5 oz (140 g) baby arugula, washed and thoroughly dried; 1½ cups (225 g) cherry tomatoes, halved; 2 small (150 g) Persian cucumbers, sliced into thin half-moons (optional); ¼ small (30 g) red onion, very thinly sliced (optional); 8 oz (225 g) halloumi cheese, drained, patted dry, cut into 8 slices about ½ inch (1 cm) thick; 1½ tbsp (10 g) za'atar; 1 tbsp (15 ml) extra-virgin olive oil, for the pan; 1½ large (180 g) large lemons, 1 lemon zested (about 1 tsp zest), then juiced to give 3 tbsp (45 ml) juice; remaining ½ lemon cut into wedges for serving; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (7 g) honey; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Peppery arugula and sweet cherry tomatoes meet golden, za'atar-crusted halloumi, all tossed in a bright lemon and olive oil dressing. Ready in 20 minutes and perfect as a light lunch or starter.

Prep: 15 min
Cook: 6 min
Total: 21 min
Makes: 4 main-course salads (or 6 starters)

Jump to recipe ♡ Save

Ingredients

4 servings

For the salad
5 oz (140 g) baby arugula, washed and thoroughly dried
1½ cups (225 g) cherry tomatoes, halved
2 small (150 g) Persian cucumbers, sliced into thin half-moons (optional)
¼ small (30 g) red onion, very thinly sliced (optional)
For the halloumi
8 oz (225 g) halloumi cheese, drained, patted dry, cut into 8 slices about ½ inch (1 cm) thick
1½ tbsp (10 g) za'atar
1 tbsp (15 ml) extra-virgin olive oil, for the pan
For the dressing
1½ large (180 g) large lemons, 1 lemon zested (about 1 tsp zest), then juiced to give 3 tbsp (45 ml) juice; remaining ½ lemon cut into wedges for serving
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (7 g) honey
black pepper, freshly ground, to taste

Equipment (6)

12-inch (30 cm) nonstick or cast-iron skillet
Large salad bowl
Small bowl or jar for the dressing
Sharp knife and cutting board
Fine grater or zester
Thin spatula or tongs

Steps

Before you start

Halloumi is salty, so don't add salt to the dressing until you've tasted the finished salad.
Pat the halloumi very dry with paper towels. Wet cheese spatters in the pan and won't brown.
Wash and thoroughly dry the arugula so the dressing clings and the leaves stay crisp.
Fry the halloumi just before serving. It is best served warm and turns rubbery as it cools.

1
Make the dressing
- In a small bowl or jar, whisk or shake the 3 tablespoons (45 ml) lemon juice, 1 teaspoon lemon zest, 3 tablespoons (45 ml) olive oil, honey and a few grinds of black pepper until thick and cloudy.
- Do not add salt yet; the halloumi is salty.
+ Show details− Hide details
Ready when: Dressing looks emulsified, slightly thick and pale gold.
Tip: Zest the lemon before juicing; it's nearly impossible afterward.
2
Prep the vegetables
- Halve the cherry tomatoes, slice the cucumbers into thin half-moons and slice the red onion paper-thin.
- Put the dried arugula in a large salad bowl and scatter the vegetables on top.
- Do not dress yet.
+ Show details− Hide details
Ready when: Vegetables are cut and arugula is completely dry.
Tip: Soak sliced onion in cold water for 5 minutes, then drain well, if you want a milder bite.
3
Coat the halloumi
- Pat the 8 halloumi slices very dry with paper towels.
- Spread the za'atar on a plate and press both sides of each slice into it so a thin, even layer sticks to the surface.
+ Show details− Hide details
Ready when: Both faces of each slice are lightly speckled with za'atar.
Tip: Za'atar scorches quickly, so use a light coating rather than a thick crust.
4
Heat the pan
- Set a 12-inch (30 cm) nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon (15 ml) olive oil.
- Heat for about 1 minute until the oil shimmers and flows easily across the pan.
+ Show details− Hide details
Ready when: Oil shimmers and a pinch of za'atar sizzles gently on contact.
Tip: If the oil smokes, lower the heat slightly; burnt oil tastes bitter.
5
Fry the halloumi
- Lay the slices in the pan in a single layer, without crowding.
- Cook undisturbed for 2 to 3 minutes until the underside is deep golden brown, then flip with a thin spatula and cook 1 to 2 minutes more.
+ Show details− Hide details
Ready when: Both sides are golden brown with dark flecks of za'atar, and the slices feel soft but hold their shape.
Tip: Don't move the slices early. They release from the pan naturally once a crust forms.
6
Dress the salad
- Whisk the dressing again, then pour about three-quarters over the arugula and vegetables.
- Toss gently with your hands or tongs until the leaves are lightly coated.
- Taste a leaf and add a pinch of salt only if needed.
+ Show details− Hide details
Ready when: Leaves glisten lightly without pooling dressing at the bottom of the bowl.
Tip: Dress right before serving; arugula wilts within minutes.
7
Plate and serve
- Divide the salad among 4 plates.
- Top each with 2 warm halloumi slices, drizzle with the remaining dressing and serve right away with a lemon wedge on the side.
+ Show details− Hide details
Ready when: Halloumi is still warm and soft when served.
Tip: Squeeze the lemon wedge over the cheese for a fresh, bright finish.

Good to know

Tips

Dry halloumi is the key to a golden crust, so blot it well before coating.
Use a nonstick or well-seasoned cast-iron pan and don't crowd it; fry in two batches if the slices touch.
Serve with warm pita or flatbread to turn the salad into a more filling meal.
Toss the salad only at the last moment so the arugula stays perky.

Make ahead

Make the dressing up to 3 days ahead and keep it covered in the fridge; shake well before using. Wash, dry and cut the vegetables up to 1 day ahead and store separately, with the arugula in a container lined with paper towels. Coat the halloumi in za'atar up to 4 hours ahead, covered in the fridge, but fry it just before serving.

Storage & reheating

Best eaten immediately. Undressed salad components keep in the fridge for up to 1 day. Leftover cooked halloumi keeps in an airtight container in the fridge for up to 2 days; reheat in a dry nonstick skillet over medium heat for 1 to 2 minutes per side. Dressed salad does not keep well. Cooked halloumi is not recommended for freezing.

Substitutions

halloumi cheese → firm paneer or kefalotyri. Paneer is milder, so add a pinch of salt before frying; kefalotyri browns similarly but is saltier.
za'atar → 1 tsp dried thyme + 1 tsp toasted sesame seeds + ½ tsp ground sumac. Approximates the herby, nutty, tangy blend.
baby arugula → baby spinach or watercress. Spinach is milder; watercress keeps a peppery bite.
honey → maple syrup. Same amount; use agave for a vegan dressing, though the halloumi is not vegan.