Mediterranean Avocado Salad with Halloumi

Ingredients

• 1 lemon, (zested and juiced)
• 1/4 cup extra virgin olive oil
• 1 garlic clove, (minced)
• 1 1/2 teaspoons za’atar, (plus more to sprinkle)
• Kosher salt
• Black pepper
• 2 large Roma tomatoes, (diced)
• 1/2 English cucumber, (diced)
• 1 shallot, (thinly sliced)
• 1/4 cup pitted Kalamata olives (plus more to your liking)
• 2 avocadoes
• 10-15 basil leaves, (thinly sliced (chiffonade))
• 3 to 4 ounces halloumi cheese, (optional, cut into small cubes)
• Extra virgin olive oil, (for grilling the halloumi (optional))

Steps

1. 1

   Prepare the vinaigrette. Shake or whisk the lemon zest, juice, olive oil, garlic, and za’atar until well-combined. Season to taste with salt and pepper. Set aside for now.

2. 2

   Mix the salad. In a salad bowl, add the tomatoes, cucumber, shallot, and olives. Give the vinaigrette another shake, then pour into the bowl and toss. Taste and adjust seasoning. Slice the avocado in half and remove the pit, then dice. Add to the salad along with the basil and give everything a very gentle toss.

3. 3

   Optionally, griddle (or grill) the halloumi. Heat an indoor griddle over medium heat. Combine the halloumi and about 1 to 2 tablespoons extra-virgin olive oil in a small bowl. Toss to coat the cheese with the oil. Add the halloumi to the griddle for 2-3 minutes, turning over on all sides, until lightly browned and nice char marks appear (it should be crisp on the outside and nice and melty on the inside. Add the grilled halloumi to the salad.

4. 4

   Finish and serve. Sprinkle on a bit more za’atar and serve immediately.