
By Food52
My Big Fat Halloumi Salad
This salad reminds me of a Middle Eastern meze spread in the best way. There’s crunch from the roasted almonds, chewy and sweet dates, tender roasted eggplant, crispy chickpeas, and hunks of seared Halloumi. After tossing the peppery arugula and bitter radicchio in a bright sumac dressing, I pile it all onto a large plate and garnish with the hot and cold toppings. This allows me to choose a different adventure with every bite, but if you’re the type that likes to fully commit, toss the whole thing in a big bowl and dig in. If you want another big salad (of course you do), check out my Italian Combo Salad and read more about how to make your own big salad creation here.
Updated at: Sun, 03 Aug 2025 00:51:59 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
41
High
Nutrition per serving
Calories1185.7 kcal (59%)
Total Fat81.8 g (117%)
Carbs97.2 g (37%)
Sugars60 g (67%)
Protein37.5 g (75%)
Sodium3379.6 mg (169%)
Fiber20 g (71%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

1eggplant
small, halved lengthwise and sliced into 1/2-inch half-moons

4 teaspoonextra-virgin olive oil
divided

½ teaspoonkosher salt
plus more to taste

½ teaspoongranulated sugar

⅓ cupchickpeas
cooked and drained

3 ounceHalloumi
cut into 1/2-inch cubes

1 cuparugula
lightly packed

0.5 headradicchio
cored and torn into bite-size pieces

⅓ cupparsley
leaves and tender stems, lightly packed

¼ cupalmonds
sliced or chopped, toasted

3medjool dates
pitted and torn into pieces

1tangerine
peeled and sliced into 1/4-inch rounds, seeds removed

2 tablespoonlemon juice
freshly squeezed, plus more to taste

1 tablespoonextra-virgin olive oil

1 teaspoonhoney
plus more to taste

1 ½ teaspoonsumac

½ teaspoonAleppo pepper
or another mild chile flake

½ teaspoonfreshly ground black pepper

¼ teaspoonkosher salt
plus more to taste
Instructions
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