Summer is almost here and already it’s getting way too hot. Actually, as I write this it’s like 16 degrees and I’m wrapped up in a blanket. But the last couple of weeks have been crazy hot, and all that sunshine had me craving summery foods like salads and barbeques. So in preparation for when/if it gets hot again (’cause in Bowral, who knows?), I present my (sort of) Greek salad. Which isn’t really a Greek salad.
This salad is a colourful twist on the traditional Greek salad. Because I’m so creative and all. Not because I wanted Greek salad but didn’t have the right ingredients.
Haloumi and Capsicum (sort of) Greek Salad.
- 50g Cherry tomatoes
- 1 Cucumber
- 1 yellow capsicum
- 1/2 onion (red onion is best)
- 2 slices haloumi
- A small handful of fresh mint and oregano
- Olive oil
- Lemon Juice
- Chop the tomato, cucumber, capsicum and onion and toss in a bowl.
- Finely chop and add the fresh mint and oregano.
- Fry two slices of haloumi in a pan with a little olive oil, turning halfway through, until both sides are light brown. Meanwhile make the dressing. Add two parts olive oil and one part lemon juice to a bottle or jar, put the lid on and shake to combine.
- Cut the haloumi into small pieces and scatter over salad, then pour the dressing over.
I’m never quite sure how I should spell haloumi (halloumi?). My spellchecker keeps trying to correct it to thallium. But please don’t put thallium in your salad.