Oven Roasted Halloumi Salad with Greek Seasoning Olive Oil and Meyer Lemon White Balsamic Vinegar
I've just whipped up an amazing Halloumi Salad using some of my favorite Olive & Basket items. The Greek Seasoning Olive Oil and Meyer Lemon White Balsamic Vinegar added an extra layer of mouthwatering flavor to this scrumptious Mediterranean-inspired dish. Salty halloumi cheese, roasted veggies, and our zesty homemade dressing make this recipe an instant hit!
The best part? You can easily customize this salad with any of our other gourmet oils and vinegars to suit your taste buds. Experiment with artisan olive oils or infused balsamic vinegars for an extra twist. And, as a bonus, this recipe is a one-sheet wonder, making prep and clean-up a breeze.
So, what are you waiting for?
Oven Roasted Halloumi Salad with Greek Seasoning Olive Oil and Meyer Lemon White Balsamic Vinegar
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, balsamic vinegar, mustard, and pepper.
Slice the cheese into squares about ¼ inch thick.
Cut the zucchini, peppers, and onion into slices about ¼ inch thick. (the cherry tomatoes are not cooked and added to the salad when served)
Transfer the cheese and vegetables to a bowl, then pour in the dressing. Gently mix to evenly coat the ingredients. Arrange them on a parchment paper-lined baking sheet and bake for 8 minutes.
Next, switch the oven to broil and continue cooking for an additional 2 to 3 minutes, keeping a close eye on the dish to avoid any burning.
To serve, divide the cheese and vegetables among the plates, layering them as you prefer. Cut the cherry tomatoes in half and scatter them over the salads. Optionally, drizzle with extra balsamic vinegar for added flavor.
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