Prepare to tantalize your taste buds with a culinary journey that transforms simple ingredients into a mouthwatering masterpiece! This Warm Haloumi and Potato Salad is not just a dish—it's a Mediterranean escape on a plate that will transport you to sun-drenched coastal kitchens with every single bite. Crispy golden haloumi, tender baby potatoes, and burst-in-your-mouth cherry tomatoes come together in a symphony of flavors that will make your weeknight dinner feel like a gourmet experience.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 400g baby potatoes, halved
- 200g haloumi cheese, sliced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1 cup of cherry tomatoes, halved
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Halve the baby potatoes and cherry tomatoes, and slice the haloumi cheese into thick pieces. Rinse the parsley and set it aside for garnish.
- In a large pot, bring salted water to a boil. Once boiling, add the halved baby potatoes and cook for about 15 minutes, or until they are tender when pierced with a fork.
- While the potatoes are cooking, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the haloumi slices to the skillet and cook for about 2-3 minutes on each side, or until they are golden brown and slightly crispy. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil if needed, and toss in the halved cherry tomatoes. Sprinkle with the dried oregano, salt, and pepper. Sauté the tomatoes for about 3-4 minutes, or until they start to soften and release their juices.
- Once the potatoes are cooked, drain them and add them directly to the skillet with the sautéed tomatoes. Gently toss to combine all the ingredients, allowing the flavors to meld together. Adjust seasoning with additional salt and pepper if necessary.
- To serve, divide the warm potato and tomato mixture among four plates. Top each serving with the crispy haloumi slices and garnish with freshly chopped parsley. Enjoy your Mediterranean-inspired warm haloumi and potato salad!
Tips
- Choose the Right Haloumi: Look for fresh, high-quality haloumi cheese that browns beautifully without melting completely.
- Potato Perfection: Ensure your baby potatoes are uniform in size for even cooking, and don't overcook them—they should be tender but still hold their shape.
- Skillet Secrets: Use a non-stick skillet for cooking haloumi to achieve that perfect golden-brown crust without sticking.
- Seasoning Matters: Don't be shy with oregano and salt—they bring out the Mediterranean flavors in this dish.
- Serve Immediately: This salad is best enjoyed warm, so time your cooking to serve right after preparation for maximum flavor and texture.
- Optional Enhancements: Consider adding a drizzle of good quality extra virgin olive oil or a squeeze of lemon juice just before serving for an extra flavor boost.
Nutrition Facts
Calories: 304kcal
Carbohydrates: 23g
Protein: 13g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 25mg
