Roasted Vegetable Salad with Halloumi
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
1867 kcal
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Course
Side Dish
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Cuisine
American-Mediterranean Fusion
Roasted Vegetable Salad with Halloumi
Description
Roasted Vegetable Salad with Halloumi brings together a medley of eggplant, zucchini, tomato, bell pepper, and chickpeas seasoned and roasted until tender and lightly charred. The halloumi adds a salty, chewy contrast that complements the soft vegetables. The salad is finished with Ladolemono dressing, which combines olive oil, lemon, and oregano typical in Greek cuisine, lending brightness and herbaceous notes. Roasting deepens the vegetables’ natural sweetness and softens their texture, while the halloumi, either grilled or pan-fried, presents a slightly crispy edge and creamy interior.
This salad can be served warm or at room temperature, making it ideal for gatherings or meal prep. It pairs well with crusty bread or alongside grilled meats. The inclusion of chickpeas adds heartiness and protein, making the salad more filling and balanced.
To prepare, the eggplant is salted to remove bitterness and moisture before roasting, ensuring a tender yet substantial bite. The dressing can be made ahead and stored refrigerated for up to a week; shaking or whisking it before use re-emulsifies the ingredients. For a dairy-free option, fresh feta can be crumbled atop just before serving instead of halloumi.
Ingredients
- 1 eggplant cut into 1-inch cubes, small
- 1 zucchini halved and cut into 1/2-inch half moons
- 1 tomato cut into wedges, large
- 1 bell pepper any color, cored and cut into 1/2-inch squares or pieces, large
- 1 chickpeas drained, rinsed, and dried well, 15-ounce can
- kosher salt
- black pepper
- extra virgin olive oil
- 4-6 ounces halloumi cheese cut into 1/4-inch thick squares or torn into pieces, optional
- 1/3 cup Ladolemono dressing
Instructions
- Get ready: Position a rack in the middle of your oven and heat to 400°F.
- Salt the eggplant: Put the eggplant in a colander and season with a big pinch of salt. Set aside for about 20 minutes while you prep the other veggies. When ready, wipe the eggplant well with a paper towel to remove excess salt.
- Make the dressing: While your eggplant is expelling its water, prepare the Ladolemono Greek Salad Dressing. Set aside for now.
- Mix: In a large mixing bowl, toss the eggplant, zucchini, tomato, bell pepper, and chickpeas with a big pinch of kosher salt and black pepper. Add a generous drizzle of olive oil. Toss to coat. (Don’t bother washing the bowl, we’ll use it later.)
- Roast the vegetables: Transfer to a large sheet pan and spread in one single layer.Roast in the heated oven for 20 to 25 minutes or until the vegetables are tender and even charred in some parts.
- Dress the salad: Remove from the oven and return the roasted vegetables to the mixing bowl. Add 1/2 cup of the Ladoloemono dressing and gently toss. Allow the vegetables to cool slightly, then taste and adjust the seasoning. If you plan to serve this salad cold, go ahead and cover the bowl and refrigerate for a half hour or until you are ready to serve.
- Fry the halloumi: When you’re ready to serve the salad, fry the cheese. In a small nonstick skillet set over medium-high heat, add 2 tablespoons of olive oil. Once the oil begins to shimmer, add the halloumi and fry until crispy and golden brown on both sides, about 1 minute per side.
- Enjoy!: Divide the salad among your serving plates and set the fried halloumi on top. Serve.
Notes
- Replace halloumi with crumbled fresh feta if preferred to vary the cheese flavor and texture.
- Use any leftover Ladolemono dressing on other salads, vegetables, or grilled dishes like broiled salmon.
- Store leftover dressing in a sealed container in the refrigerator for up to one week and shake well before each use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1867 kcal
% Daily Value*
| Calories | 186.7kcal | 9% |
| Carbohydrates | 18.8g | 6% |
| Protein | 9.2g | 18% |
| Fat | 9.1g | 14% |
| Saturated Fat | 3.8g | 19% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 2.2g | 11% |
| Trans Fat | 0.01g | 1% |
| Sodium | 559.4mg | 23% |
| Potassium | 463.5mg | 10% |
| Fiber | 6.4g | 26% |
| Sugar | 6.4g | 13% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 35.8mg | 40% |
| Calcium | 231mg | 23% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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