Step by step

Method

4 steps

1. 1

   Whisk the juice of 1 lemon, 2 tablespoons olive oil, 1 teaspoon dried oregano, and ¼ teaspoon black pepper until the dressing looks emulsified and glossy.

2. 2

   In a large bowl, toss 5 oz mixed salad greens, 1 cup halved cherry tomatoes, 1 sliced English cucumber, ¼ thinly sliced red onion, ⅓ cup pitted Kalamata olives, and 2 tablespoons chopped fresh mint with about half the dressing. Keep the rest for the warm cheese.

3. 3

   Heat a grill pan or heavy skillet over medium-high until a drop of water sizzles. Brush 8 oz halloumi (½-inch slices) with 1 tablespoon olive oil and cook 2–3 minutes per side until deep golden grill marks appear and the edges look blistered. Don't walk away — halloumi goes from golden to tough if it sits too long.

4. 4

   Lay the warm halloumi over the salad, drizzle with the remaining dressing, and serve right away while the cheese is still squeaky-soft. You want crisp greens with golden halloumi and a sharp lemon bite — not rubbery overcooked cheese or a soggy dressed-too-early bowl.