Ingredients

2 tbsp. chopped fresh dill

2 tbsp. chopped fresh mint

2 tbsp. fresh lemon juice

1/4 cup plus 2 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

1 small bulb fennel, fronds removed, cored, thinly sliced

1 cup canned chickpeas, drained and rinsed

1 oz. green olives (such as Castelvetrano), pitted, coarsely chopped (about 1/4 cup)

8 oz. Halloumi, cut into 1/4″ slices

1 whole-grain pita, torn into bite-size pieces

2 cups loosely packed arugula

1 medium navel orange, peeled and cut into segments

1/2 avocado, sliced

Pinch of crushed red pepper flakes

Instructions

Step 1: In a large bowl, whisk together dill, mint, lemon juice, and 1/4 cup of olive oil. Season with kosher salt and freshly ground black pepper to taste. Add sliced fennel, chickpeas, and chopped olives, then toss to combine.

Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add Halloumi slices and cook, turning occasionally, until charred and golden on both sides, about 4 to 6 minutes. Transfer cooked Halloumi to a paper towel-lined plate.

Step 3: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add pita pieces and toast, stirring or turning halfway through, until golden and crisp, about 4 minutes. Transfer to the plate with the Halloumi.

Step 4: Add arugula, orange segments, avocado slices, fried Halloumi, and toasted pita to the bowl with the fennel mixture. Toss gently to combine. Adjust seasoning with salt, black pepper, and a pinch of crushed red pepper flakes before serving.

Tips & Variations

For extra crunch, toast the pistachios or walnuts and sprinkle them over the salad.

Try adding a drizzle of honey or pomegranate molasses for a touch of sweetness.

Use grilled pita instead of toasting for a smokier flavor.

If you can’t find Halloumi, firm feta can be a substitute, but it won’t hold up as well when fried.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep fried Halloumi separate from the greens to maintain texture. Reheat Halloumi gently in a skillet over low heat to avoid toughening. The salad ingredients are best enjoyed fresh, as the pita may lose its crispness over time.

FAQs

Can I use other cheeses instead of Halloumi?

Halloumi is ideal because it holds its shape when fried. If unavailable, try grilling firm feta or paneer, but they may not get the same crispy texture.

Is this salad suitable for a vegan diet?

Since Halloumi is a cheese, this salad is not vegan. To make a vegan alternative, replace Halloumi with grilled tofu or marinated tempeh.