Gluten-Free Israeli Breakfast Salad with Halloumi

Ingredients

• 2 medium Cucumbers
• 3 medium Tomatoes
• 1 red Bell peppers
• 1/4 small Red onion
• 1/4 cup Fresh parsley
• 2 tablespoons Fresh mint
• 8 ounces Halloumi cheese
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 teaspoon Za'atar

Instructions

1. 1Prepare the vegetables and herbs: Dice the 2 medium cucumbers, 3 medium tomatoes, and 1 red bell pepper into small, even pieces. Finely chop the 1/4 small red onion, 1/4 cup fresh parsley, and 2 tablespoons fresh mint.
2. 2Combine the salad ingredients: In a large bowl, combine the diced cucumbers, diced tomatoes, diced bell pepper, chopped red onion, chopped parsley, and chopped mint.
3. 3Make the dressing: In a small bowl, whisk together the 3 tablespoons olive oil, 2 tablespoons lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
4. 4Prepare the halloumi: Slice the 8 ounces halloumi cheese into 1/4-inch thick pieces.
5. 5Cook the halloumi: Heat a non-stick skillet over medium heat (350°F / 175°C). Add the halloumi slices in a single layer and cook for 2-3 minutes per side, until golden brown and slightly softened. The halloumi should be firm but yield slightly to the touch.
6. 6Dress the salad: Pour the prepared dressing over the vegetables and herbs in the large bowl. Toss gently to combine everything evenly.
7. 7Serve the salad: Arrange the dressed salad on serving plates. Top with the pan-fried halloumi slices and sprinkle evenly with the 1 teaspoon za'atar. Serve immediately.

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