Recipes | 5-Ingredient Skillet Mushroom & Halloumi Salad
5-Ingredient Skillet Mushroom & Halloumi Salad
This simple salad is perfect for those nights when you want something delicious, fast! A skillet makes quick work of cooking the halloumi, mushrooms and onions, and the whole dish can be done from start to finish in less than 30 minutes. (Ingredients like olive oil, salt and pepper are not part of the “five” for this recipe…those are just a given!)
Ingredients
Servings
For the Dressing:
- 6 Tbsp. Olive Oil
- 4 Tbsp. Balsamic Vinegar
- To Taste Kosher Salt
- To Taste Freshly Ground Black Pepper
For the Salad:
- 1 Package (250g) Halloumi Cheese, Cut Lengthwise Into 8 Slices
- 3 Tbsp. Olive Oil
- 1 Small Ontario Onion, Peeled & Thinly Sliced Into Rounds
- 1 Package (227g) Ontario Cremini Mushrooms, Thinly Sliced
- To Taste Kosher Salt
- To Taste Freshly Ground Black Pepper
- 1 Package (5oz.) Baby Arugula
Instructions
Step 1
To make the dressing, combine the olive oil and balsamic in a jam jar. Add a generous pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of arugula into the vinaigrette and taste. Adjust the salt, pepper, or the amount of oil and/or vinegar, if needed.Step 2
Heat a large non-stick skillet over medium heat and add the sliced cheese. Cook for 2 to 3 minutes per side, or until browned. Transfer the cheese to a plate and set aside.Step 3
Using the same skillet, warm the olive oil. Add the shallots and mushrooms and season with salt and pepper. Cook for 7 to 10 minutes, or until the mushrooms are golden brown and begin to crisp slightly. Set aside.Step 4
Place the arugula in a large bowl and drizzle with 2 to 3 tablespoons of the dressing; toss to combine. Scatter evenly over a platter and top with cheese slices, mushrooms and shallots. Drizzle with a little more dressing and serve at once.
