Zucchini & Halloumi Salad with Charred Vinegar Dressing

Notes

• The salt-and-dry step on the zucchini is not optional. Skip it and you get steam instead of sear. The moisture extraction is what makes the jammy, caramelised texture possible.
• Dressing is warm when it hits the greens — that's the point. It slightly wilts the arugula and makes the whole thing feel like more than a salad.
• Dates are doing a lot here — don't skip them. The sweet/sticky against the tangy dressing is the whole contrast play.
• Halloumi cools fast and turns rubbery. Sear it last, serve immediately.
• Works as a standalone lunch or a serious side alongside grilled fish, lamb, or chicken.

Ingredients

Zucchini & Halloumi: - 4 medium zucchini - Salt (for drawing moisture) - 2–3 tbsp olive oil - ¾ cup halloumi, cut into bite-sized pieces

Charred Vinegar Dressing: - ¼ cup white wine, rice, or champagne vinegar - 1 clove garlic, minced - 3 tbsp olive oil - 1 tbsp honey - Salt and pepper to taste

Salad: - Large handful mixed greens (arugula + mixed greens) - ½ cup shallots, thinly sliced - ½ cup Medjool dates, chopped - 2 tbsp almonds, roughly chopped

Instructions

1. Salt the zucchini. Slice zucchini in half lengthwise. Score the cut face diagonally, then slice each half into thirds. Spread on a plate, salt liberally, and let sit 15 minutes. Pat completely dry with paper towels — do not rinse. This is the whole game for the sear.

2. Make the dressing. Heat vinegar and minced garlic in a small pan over medium-high. Reduce by about half — this happens fast, 1–2 minutes. Pull off heat, add olive oil, honey, salt and pepper. Whisk and set aside. It should smell like it means business.

3. Sear the zucchini. Get a large skillet ripping hot over medium-high. Add 1 tbsp olive oil. Place zucchini face-down — do not crowd (work in batches). Sear 2–3 minutes per side until you get real colour and jammy edges. Remove to a plate.

4. Crisp the halloumi. Wipe out the pan, add 1 tbsp olive oil, add halloumi. 1 minute per side — you want golden and crisp, not rubbery. Pull it and set aside.

5. Assemble. Add greens, zucchini, halloumi, shallots, dates, and almonds to a large bowl. Drizzle dressing to taste and toss gently. Serve immediately — halloumi does not wait.

Nutrition (per serving, estimated)

• Calories: ~380
• Protein: 9g
• Fat: 26g
• Carbs: 36g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations

• More heat: Add a pinch of Aleppo pepper or red chili flakes to the dressing.
• Add sweetness: A few pomegranate seeds over the top for colour and pop.
• Swap the nuts: Toasted pine nuts or pistachios in place of almonds.
• Make it heartier: Serve over a base of couscous or farro to turn it into a full meal.
• Vinegar options: Champagne vinegar is the most delicate and probably the call here. Rice vinegar is milder; white wine vinegar has the most edge.