Zucchini & Halloumi Salad with Charred Vinegar Dressing by @starinfinitefood

30 min

4 servings

🥒

800 g

Zucchini

🧂

5 g

Salt

🫒

75 ml

Olive Oil

🧀

170 g

Halloumi

🍇

60 ml

White Wine Vinegar

🧄

3 g

Garlic

🫒

3 tbsp

Olive Oil

🍯

21 g

Honey

🧂

Salt

⚫

1 g

Black Pepper

60 g

Greens

🧅

75 g

Shallots

🌴

80 g

Dates

🌰

15 g

Almonds

Preparation Steps

  1. Step 1/13

    Slice the zucchini lengthwise and score the cut sides diagonally before cutting each half into thirds.

    🥒zucchini
    🔪knife
    🪵cutting board

  2. Step 2/13

    Place the zucchini on a plate and season liberally with salt.

    🥒zucchini
    🧂salt
    🍽️plate

  3. Step 3/13

    Rest the salted zucchini for 15 minutes, then pat it dry without rinsing.

    🥒zucchini
    🍽️plate
    🧻paper towels

  4. Step 4/13

    Heat the vinegar and garlic in the large skillet over medium-high heat.

    🍇white wine vinegar
    🧄garlic
    🍳large skillet

  5. Step 5/13

    Reduce the vinegar mixture by about half for 1–2 minutes, then remove the skillet from the heat.

    🍇white wine vinegar
    🧄garlic
    🍳large skillet

  6. Step 6/13

    Whisk in 3 tablespoons olive oil and honey until the dressing is combined.

    🫒olive oil
    🍯honey
    🍳large skillet
    🥄whisk

  7. Step 7/13

    Season the dressing with salt and black pepper, then set it aside.

    🧂salt
    ⚫black pepper
    🍳large skillet
    🥄whisk

  8. Step 8/13

    Heat 1 tablespoon olive oil in a clean large skillet over medium-high heat.

    🫒olive oil
    🍳large skillet

  9. Step 9/13

    Sear the zucchini cut-side down in batches for 2–3 minutes per side, then transfer it to a plate.

    🥒zucchini
    🍳large skillet
    🍽️plate

  10. Step 10/13

    Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat.

    🫒olive oil
    🍳large skillet
    🧻paper towels

  11. Step 11/13

    Cook the halloumi for 1 minute per side until golden, then transfer it to a plate.

    🧀halloumi
    🍳large skillet
    🍽️plate

  12. Step 12/13

    Add the greens, zucchini, halloumi, shallots, dates, and almonds to the large bowl.

    🇬🇷arugula and mixed greens
    🥒zucchini
    🧀halloumi
    🧅shallots
    🌴dates
    🌰almonds
    🥣large bowl

  13. Step 13/13

    Add dressing to taste and toss the salad until evenly coated.

    🍇white wine vinegar
    🫒olive oil
    🍯honey
    🧄garlic
    🧂salt
    ⚫black pepper
    🥣large bowl

Composition

Ingredients

Types

Vegetables, Seasonings, Oils, Dairy, Vinegars, Sweeteners, Fruit, Nuts

Ingredients

Zucchini, Salt, Olive oil, Halloumi, White wine vinegar, Garlic, Honey, Black pepper, Greens, Shallots, Dates, Almonds

Allergens

Milk, Sulfites, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate

Calories

390 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 29g, Fat: 27g, Fiber: 5g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 360mg, Potassium: 610mg, Sodium: 740mg, Iron: 2.1mg

Vitamins

Vitamin C: 30mg, Vitamin A: 160mcg RAE, Vitamin K: 70mcg, Folate: 65mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large skillet, large bowl, knife, cutting board, whisk, plate, paper towels

Appliances

Stove

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Dinner, Summer, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Jammy, Tender, Sticky, Crunchy

Flavors

Tangy, Sweet, Smoky, Salty, Rich, Sharp

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 2 days (Store in an airtight container,Keep dressing separate when possible), freezer : (Not recommended because greens, zucchini, and halloumi lose texture)