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!
2headsromaine lettuce, chopped, rinsed and patted dry
½largebaguette, chopped into small chunks (you can also use a whole small / single serving sized baguette)
2Tbspgrated parmesan, or a vegetarian Italian hard cheese
400g(14oz)halloumi cheese, cut into 8 slices
Dressing
80ml(⅓cup)greek yogurt
1lemon, juiced
2Tbspextra virgin olive oil
2Tbspcapers
5green olives, pitted
1clovegarlic
4Tbspparmesan, 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.