Oh, haloumi, how I love you! Let me count the ways! I really, really love haloumi. I also really, really love caramelized onions and tomatoes and arugula. I basically just really, really love this salad. There is something about the salty (and squeaky) haloumi and the kind of sweet, kind of not caramelized onion dressing that just makes for the most amazing flavor combination. The peppery arugula was also a flavorful addition that worked really well with the rest of the ingredients.
I’m not going to lie, making the dressing is going to take you a bit of time. To get really delicious, rich, sweet caramelized onions, you are going to need about an hour. Don’t believe anyone that says it will only 10 to 20 minutes, that’s a lie. And don’t believe anyone that says you can add sugar to caramelize them, that’s just gross. (I am very passionate when it comes to caramelized onions and these two points, if you couldn’t tell….) The onions will get naturally sweet and it is definitely worth the effort, you just need to give them time. You can definitely blend the onion dressing in a food processor if you prefer a more vinaigrette-like dressing. I left the onions un-blended (more like a chutney almost) because I felt it would make for a heartier salad.
Haloumi Salad with Caramelised Onion Dressing
- 1/2 Tablespoon olive oil
- 1 block of halloumi, sliced
- 1 tomato, sliced
- 1 bag of salad greens (I used arugula)
- salt and freshly ground pepper, to taste
- 1 Tablespoon olive oil
- 1 large onion, thinly sliced
- Kosher salt
- 1 Tablespoon Dijon mustard
- 3 Tablespoons balsamic vinegar
- 1 pinch red pepper flakes
- Freshly ground pepper, to taste
- Heat oil in large pan over medium-high heat. Add onions when oil begins to shimmer. Let onions sit for 10 minutes and sprinkle with salt. Reduce heat low and continue to stir onions every 10 minutes until they are a rich, caramelized brown. It’s going to take about 1 hour, give or take 10-20 minutes either side.
- When onions are caramelized place in bowl and add the rest of the ingredients. Adjust flavors and spice to your taste. If you prefer a smoother dressing this can be done in a food processor.
- Wash and prepare lettuce and tomatoes. Divide between two plates
- Heat oil in pan over medium-high heat (you can reuse the same pan you caramelized your onions in). Once oil is hot add haloumi slices and cook until starting to brown, about 2-3 minutes, then flip the haloumi and repeat on the other side.
- Top tomatoes with halloumi, then add the onion dressing and freshly ground pepper.
- Serve and enjoy!