My Big Fat Halloumi Salad

Name: My Big Fat Halloumi Salad
Cuisine: Middle Eastern
Ingredients: 1 small eggplant (about 7 ounces), halved lengthwise and sliced into 1/2-inch half-moons; 4 teaspoon extra-virgin olive oil, divided; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon granulated sugar; 1/3 cup cooked and drained chickpeas; 3 ounce Halloumi, cut into 1/2-inch cubes; 1 cup arugula, lightly packed; 1/2 small head radicchio (about 5 ounces), cored and torn into bite-size pieces; 1/3 cup parsley leaves and tender stems, lightly packed; 1/4 cup sliced or chopped almonds, toasted; 3 medjool dates, pitted and torn into pieces; 1 tangerine, peeled and sliced into 1/4-inch rounds, seeds removed; 2 tablespoon freshly squeezed lemon juice, plus more to taste; 1 tablespoon extra-virgin olive oil; 1 teaspoon honey, plus more to taste; 1 1/2 teaspoon sumac; 1/2 teaspoon Aleppo pepper (or another mild chile flake); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt, plus more to taste

Instructions

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: Fri, 29 Aug 2025 01:26:02 GMT