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Golden grilled halloumi on a Greek salad adds salty, squeaky protein to the bowl. A low calorie lunch that's anything but boring.
Pat the halloumi cheese dry and slice into 1/2-inch thick slabs to ensure even browning.
Heat a nonstick skillet over medium-high heat; add 0.5 tbsp olive oil and grill halloumi slices for 2–3 minutes per side until golden and crispy but still tender inside.
While grilling the cheese, chop the romaine lettuce and dice the cucumber, cherry tomatoes, and red onion for a crisp texture.
Toss the lettuce, cucumber, tomatoes, red onion, and kalamata olives in a large salad bowl.
Whisk together the remaining olive oil, red wine vinegar, dried oregano, and black pepper to create a tangy dressing, then drizzle over the salad and toss to combine.
Top the salad evenly with warm grilled halloumi slices and serve immediately for best textural contrast.
