home | recipes 

Arugula Salad with Grilled Pears and Grilled Haloumi

5 from 1 vote
Jump to Recipe
Rate
Print
Jump to Recipe
Rate
Print
The addition of fruit and nuts to savory salads is always welcome on My Greek Table! This salad has lots going on in terms of flavors and textures. Add a piece of grilled chicken breast to it and you’ve got a complete meal!
5 from 1 vote

Arugula Salad with Grilled Pears and Grilled Haloumi

, , , , , ,
, , , , , ,

Ingredients

  • 1 cup shelled roasted salted pistachios, preferably Aeginis (Greek)
  • 4 large pears peeled, cored and halved lengthwise
  • 2 Tbsp. extra virgin Greek olive oil
  • 4 ½- inch/1.25-cm-thick halloumi cheese slices
  • 8 cups trimmed torn arugula

For the dressing:

Instructions

  • Whisk together all the ingredients for the dressing and set aside.
  • Place the arugula in individual serving bowls or in one large bowl or shallow serving platter.
  • Heat the grill pan to medium.
  • In a small bowl, toss the pears with a tablespoon or so of olive oil and place flat-side down in the grill pan. Sear for a few minutes, until deep golden grill marks form and turn onto the rounded side, using tongs. Sear on the other side for a fewminutes until softened but still firm. Remove.
  • Lightly oil the grill pan, tilting back and forth so that the oil is distributed evenly over the surface. Place the halloumi slices in the pan. Sear then flip using tongs or a spatula and continue searing the other side until grill marks take shape there, too.
  • Drizzle the arugula about two-thirds of the dressing and toss gently. Place the halloumi and pears over the arugula and drizzle with remaining dressing. Serve.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

buy now

You’ll Also Love

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

more about Diane

Latest Recipes

More

Lemon Potato Smashers

Lemon Potato Smashers

Seafood Stew

Seafood Stew

Lentil Sweet Potato Soup

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli cauliflower salad

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

More

Spanakopita Salad - Ep. 511

Spanakopita Salad

Vegetarian MUSHROOM GYRO

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Creamy Broccoli & Cashew Soup

Featured In

My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo

D|K