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+ servings

Halloumi Caesar Salad with Yogurt Dressing

This Mediterranean inspired Halloumi Caesar Salad is a complete meal! Croutons and crisp lettuce are coated in a creamy and cooling vegetarian (no anchovy) Greek Yogurt Caesar dressing. Filling and intensely flavorful, this is not your average halloumi salad!
4.41 from 5 ratings

Ingredients

  • 2 heads romaine lettuce, chopped, rinsed and patted dry
  • ½ large baguette, chopped into small chunks (you can also use a whole small / single serving sized baguette)
  • 2 Tbsp grated parmesan, or a vegetarian Italian hard cheese
  • 400 g (14 oz) halloumi cheese, cut into 8 slices

Dressing

  • 80 ml ( cup) greek yogurt
  • 1 lemon, juiced
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp capers
  • 5 green olives, pitted
  • 1 clove garlic
  • 4 Tbsp parmesan, or vegetarian Italian hard cheese

Instructions 

  • First, make your dressing by blending all ingredients in a food processor, or using an immersion blender in a tall jug. Refrigerate until you're ready to use it.
  • Tear your baguette into chunks, whatever size you'd like your croutons to be.
  • Pan fry in olive oil until golden and crisp, tossing regularly in the pan to cook on each side.
  • Cut your halloumi into slices, width ways. Brush each side with olive oil and pan fry in a frying pan or grill pan until golden on each side.
  • Toss the lettuce, croutons and dressing in a large bowl and toss to distribute the dressing.
  • Scoop out the salad into bowls. Top with halloumi and grated parmesan cheese.

Notes

2014 version: The old version added spiralized cucumbers to the bowl, which is a fun addition if you can or want to add them in. I also changed the cooking method for the halloumi to be made in a grill pan, though that is optional.
Serving: 1g, Calories: 574kcal, Carbohydrates: 37g, Protein: 34g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 15g, Cholesterol: 86mg, Sodium: 1188mg, Fiber: 8g, Sugar: 8g