This chopped salad combines seared halloumi cheese with roasted sweet potatoes and chickpeas, seasoned with onion salt and smoked paprika. Fresh Brussels sprouts, apples, and red onion add crunch, while a hot honey Dijon vinaigrette delivers a sweet-spicy finish to this tasty bowl.
Edy Massih’s Charred Corn, Tomato & Halloumi Salad is the perfect late-summer dish combining flame-charred corn and scallions with tomato wedges and seared halloumi, dressed in a mint-lemon vinaigrette. It’s an easy, flavorful way to savor seasonal produce before autumn arrives.
Lidey jokes that this is her husband’s favorite salad because it doesn’t contain any lettuce – and on this point I couldn’t agree more, many of my favorites are lettuce-less.
This vibrant salad combines chickpeas and Kalamata olives with diced tomatoes, bell peppers, cucumbers, red onion, capers, scallions and parsley all tossed in a garlic and oregano red wine vinaigrette.