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Recipes

Orzo salad with strawberries, cucumber and halloumi

Published on

By Esther Samson

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Servings: 4 servings Preparation: 10-15 minutes. Cook time: 5-10 minutes. Total time: 15-25 minutes.

A delightful salad combining grilled halloumi cheese, crisp cucumber and juicy strawberries over al dente orzo pasta. Perfect as a main-salad or vibrant summer side dish with contrasting textures and flavors.

Cuisine style
  • Modern Mediterranean cuisine
Categories
  • Meal salad
  • Fresh starter
  • Vegetarian dish
Cooking method
  • Oven

Ingredients

375 ml (1 1/2 cups) orzo, cooked and cooled

250 ml (1 cup) Gen V cherry tomatoes, halved

1/2 Gen V English cucumber, diced

250 ml (1 cup) strawberries, diced

1/4 red onion, chopped

200 g halloumi cheese, cubed

1/2 jalapeño, finely chopped (adjust to taste)

15 ml (1 tbsp) honey

30 ml (2 tbsp) white balsamic vinegar

The juice of a lime

1/4 cup (60 mL) olive oil

Chopped fresh basil

Salt and pepper, to taste

Preparation

  1. In a skillet over medium heat, add a drizzle of olive oil. Brown the halloumi cubes, 2 to 3 minutes per side, until golden brown. Reserve.
  2. In a small bowl, combine the jalapeño, honey, white balsamic vinegar, lime juice, and olive oil. Season with salt and pepper to taste.
  3. In a large bowl, combine the orzo, cherry tomatoes, cucumbers, strawberries, red onions, halloumi and basil. Pour the dressing over the salad and mix well.

Keywords

  • halloumi salad
  • halloumi salad recipe
  • fresh summer salad
  • grilled halloumi
  • vegetarian salad
  • sumac vinaigrette
  • crunchy salad
  • quick recipe
  • Mediterranean salad
  • grilled cheese salad

Products used