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Strawberry and Halloumi Salad with Mint, Sumac, and Pine Nuts

This Middle Eastern-inspired salad takes strawberries to new heights, thanks to buttery halloumi, fresh mint, crunchy toasted pine nuts, and a bold, zesty, sumac-kissed vinaigrette.
Prep Time 15 mins
Cook Time 20 mins
Servings 3


  • 2 tablespoon fruity olive oil
  • 1 tablespoon Cabernet wine vinegar
  • 1 tablespoon Juice from 1/2 fresh lemon
  • 1 tablespoon sumac
  • 1 tablespoon honey
  • 1/4 tablespoon grated garlic, from 1 very small clove
  • 1/2 tablespoon saltfresh cracked black pepper


  • Whisk together all of vinaigrette ingredients. Taste and adjust as needed. Keep in mind that the halloumi is salty. Set aside dressing.
  • In a large bowl, toss together the lettuce, treviso radicchio, strawberries, and mint.
  • Heat a dry skillet over high heat. Add pine nuts and stir constantly. The nuts should toast quickly, so be sure to keep an eye on them to avoid burning. Set aside.
  • Wipe out the skillet, heat 1 tablespoon of olive oil over high heat, and add halloumi cubes. Let cook undisturbed for 2 minutes, then flip and let another side get golden brown for an additional minute. No need to brown all sides.
  • To assemble salad, drizzle dressing over salad and toss well. Add to serving bowls and sprinkle with cheese cubes and pine nuts.


Salad & Garnish
  1. 1 large head of butter lettuce, torn
  2. 2 cups of roughly shredded treviso radicchio (optional)
  3. 2 cups of strawberries hulled and sliced into fourths or eighths depending on size
  4. 1/4 cup mint leaves, roughly chopped
  5. 1/4 cup of pine nuts (find some here)
  6. 8oz of halloumi cheese chopped into cubes (find some here)
  7. 1 tablespoon olive oil