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Ripe's Halloumi Cucumber Salad

A delicious side salad with halloumi, cucumber, and licorice notes.

Course Salad
Cuisine American
Keyword cucumber, fennel, halloumi, salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 150 kcal

Ingredients

  • 2 t fennel seeds
  • 4 1/2 inch thick slices Halloumi cheese, blotted dry
  • 1 T extra-virgin olive oil
  • 2 t sherry vinegar
  • 1/2 medium garlic clove smashed and minced
  • kosher salt
  • freshly ground black pepper
  • 1 English cucumber unpeeled, halved lengthwise*
  • 1/4 C tarragon loosely packed chopped

Instructions

  1. Toast fennel seeds in a nonstick skillet for 2 to 3 minutes, shaking skillet a few times, until fragrant. Set aside in a small bowl.
  2. Increase heat to medium high. (I add a little bit of olive oil to the skillet before grilling the cheese, but the original recipe does not call for this). Place halloumi slices in skillet and brown for about 2 minutes per side. Set aside.
  3. Whisk oil vinegar, garlic, salt and pepper together.
  4. De-seed cucumber halves using a serrated grapefruit spoon or a small melon baller. Discard the seedless membrane. Slice the cucumber tunnel into 1/2 inch pieces.
  5. In serving bowl combine cucumber slices, dressing, tarragon and toasted fennel seeds. Tear the halloumi cheese into pieces and place on top. Toss gently, adjust seasonings and enjoy!
Nutrition Facts
Ripe's Halloumi Cucumber Salad
Amount Per Serving
Calories 150 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5.5g34%
Cholesterol 19mg6%
Sodium 324mg14%
Potassium 187mg5%
Carbohydrates 6.4g2%
Fiber 1.6g7%
Sugar 1.3g1%
Protein 7g14%
Calcium 318mg32%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.