Saganaki Salad

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Saganaki Salad

Fried cheese inside a delicious fresh salad? What's not to love?!

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 1/2 tablespoon olive oil, divided
  • 2 tablespoon lemon juice
  • 2 teaspoon honey
  • 3 cup arugula leaves
  • 2 ounce radicchio leaves, torn
  • 3/4 cup California Black Ripe Olives, whole, pitted
  • 2 tablespoon all-purpose flour
  • 1/8 teaspoon coarsely ground black pepper
  • 4 ounce Haloumi cheese, diced into 3/4-inch pieces
  • 1/4 cup toasted walnuts, coarsely chopped



1 In a medium sized mixing bowl, whisk together 2 tablespoons olive oil, lemon juice and honey.
2 Mix in arugula, radicchio and California Ripe Olives and toss until evenly coated. Set aside.
3 Mix flour and pepper in a small bowl. Dredge cheese pieces in flour.
4 Place in a wire mesh strainer and shake to remove excess flour.
5 Heat remaining olive oil in a medium sized sauté pan over medium heat.
6 Place cheese in pan and brown for about 1-2 minutes, turning occasionally.
7 Remove from pan with a slotted spatula and toss with salad mixture.
8  Top with toasted walnuts and serve immediately.

Source: California Olive