Greek Kale Salad with Fried Halloumi


This twist on a classic Greek salad features crispy Halloumi cheese, kalamata olives, and a spicy Mediterranean dressing.

Greek Kale Salad with Fried Halloumi

Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva

Active Time:
30 mins
Total Time:
45 mins
4 to 6

Crisp and tender pan-fried Halloumi cheese is the star of this wintry twist on a Greek salad. Finely chopped kale holds up a creamy, spicy yogurt-based dressing that gets a kick of piquancy from minced garlic and crushed red pepper. Classic Mediterranean ingredients — cucumbers, olives, and artichokes — and crisp radishes add savory flavor and crunch. 

To grill the Halloumi, heat a gas or charcoal grill to medium-high (400°F to 450°F). Place Halloumi slices on oiled grates; grill, uncovered, until marked and softened, about 3 minutes per side. Remove cheese from grill; let cool slightly, about 5 minutes. Cut into 1/2-inch cubes.


Spicy Yogurt Dressing

  • 1/4 cup extra virgin olive oil

  • 1/4 cup plain whole-milk strained yogurt (such as Greek-style)

  • 2 tablespoons red wine vinegar

  • 2 teaspoons minced garlic (from 2 garlic cloves)

  • 2 teaspoons dried oregano

  • 1 teaspoon crushed red pepper

  • 1 teaspoon Dijon mustard

  • 1 teaspoon black pepper

  • 1/2 teaspoon kosher salt


  • 1/4 cup extra virgin olive oil, divided

  • 1 (8-ounce) block Halloumi cheese, halved crosswise

  • 2 medium-size (1-ounce) red radishes, very thinly sliced lengthwise on a mandoline (about 1/4 cup)

  • Kosher salt, to taste

  • 1 medium (11-ounce) cucumber

  • 1 large bunch curly kale, stemmed and finely chopped (about 10 cups) 

  • 1/2 cup chopped marinated artichokes (from 1 [12-ounce] jar)

  • 1/2 cup sliced pitted kalamata olives

  • Cracked black pepper, to taste


Make the spicy yogurt dressing:

  1. Combine oil, yogurt, vinegar, garlic, oregano, crushed red pepper, mustard, cracked black pepper, and salt in a lidded glass jar. Using an immersion blender, process mixture until smooth, about 15 seconds. Add additional black pepper and salt to taste. Cover with lid, and store in refrigerator. Shake well before serving.

Make the salad:

  1. Heat 2 tablespoons oil in a medium-size cast-iron skillet over medium-high. Pat Halloumi dry with a clean kitchen towel, and add to skillet. Cook until charred on both sides, 2 to 3 minutes per side. Remove from skillet, and let cool slightly before cutting Halloumi into 1/2-inch cubes, and set aside.

  2. Cut radish slices in half lengthwise. Toss with salt to taste in a small bowl; set aside.

  3. Partially peel cucumber to make long stripes; chop cucumber. Toss together cucumber, kale, artichokes, and olives in a large bowl. Drizzle with remaining 2 tablespoons oil, and season with salt and black pepper to taste; toss to combine. Add radishes and 6 tablespoons spicy yogurt dressing; toss until well coated. Top with grilled Halloumi cubes and black pepper to taste. Drizzle with additional dressing, if desired.

To Make Ahead

Dressing can be stored in an airtight container in refrigerator up to 3 days.

Suggested Pairing

Lively Greek white: Santo Santorini Assyrtiko

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