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Blueberry and Burnt Halloumi Crunch brings together salty cheese with the pop of blueberries, zippy pickled onions, and a drizzle of homemade blueberry glaze for a salad you will crave all season. Perfect for feeding friends at brunch or adding a colorful spotlight to weeknight meals, this is a dish you reach for when you want flavor that surprises in every bite.
The first time I charred halloumi for a salad, I instantly understood why it is considered a Mediterranean treasure. The combination with blueberries started as a dare to myself, and now I love making this when I want to impress guests.
Ingredients
- Halloumi cheese: Brings salty, chewy richness and becomes golden when seared. Use a block from a reputable Mediterranean or specialty grocery for best texture
- Fresh arugula: Provides peppery greens that cut through halloumi’s saltiness. Pick leaves that are firm and dark green for peak freshness
- Fresh blueberries: Add juicy sweetness and an alluring pop. Always choose plump, deep blue berries for best flavor
- Red onion: Becomes tangy-sweet when pickled in vinegar. Slice it thinly for even pickling and choose a smaller, milder onion
- Apple cider vinegar: Gives the pickled onions a gentle tang. Use a high-quality vinegar for pure flavor
- Sugar: Helps balance the pickling liquid and tame the onion bite. Granulated or superfine works best here
- Salt: Enhances every element of the salad. Use flaky kosher salt if available
- Olive oil: Is for caramelizing halloumi and adding silkiness to the salad. Use a fruity extra virgin olive oil for authentic Mediterranean taste
- Balsamic vinegar: Lends sweetness and complexity to the blueberry glaze. Classic aged balsamic is ideal for depth of flavor
- Honey or maple syrup: Softly sweetens the glaze. Use whichever you love or have on hand
- Freshly ground black pepper: Provides a spicy snap over the finished salad. Always use fresh cracked for fragrance and bite
- Optional toasted pistachios or walnuts: Give extra crunch. Choose nuts that are fresh and lightly toasted to highlight their flavor
Step-by-Step Instructions
- Pickle the Onions:
- Combine sliced red onion with apple cider vinegar, sugar, and salt in a bowl. Stir so the onions are submerged. Let them marinate at least fifteen minutes as you prep the rest. This mellow pickling makes the onion bright and crisp.
- Make the Blueberry-Balsamic Glaze:
- In a small saucepan, add blueberries, balsamic vinegar, honey, and a pinch of salt. Simmer on medium, stirring occasionally for six to eight minutes, until the sauce thickens and berries burst. Gently mash berries with a spoon, then strain through a fine mesh sieve into a bowl. Let the glaze cool and thicken further.
- Char the Halloumi:
- Pat halloumi cubes very dry to prevent sticking. Heat olive oil in a nonstick skillet over medium-high until shimmering. Add halloumi pieces in a single layer. Cook and turn often with tongs for five to six minutes until every side is golden brown and crisp. Remove from heat immediately so they stay tender inside.
- Assemble the Salad:
- Arrange arugula on a serving platter or onto individual plates. Scatter caramelized halloumi cubes over the greens. Sprinkle with fresh blueberries and distribute the pickled onions evenly. Drizzle all over with the cooled blueberry balsamic glaze.
- Finish and Serve:
- Top with a few grinds of black pepper and a shower of toasted nuts if desired. Serve the salad right away so you get the contrast of warm cheese and cool greens.
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I always reach for blueberry season to make this dish and my young cousin once said this salad made her “like fancy cheese” for the first time. The glaze is my favorite part because it is sweet, tart, and shimmering almost like a sunbeam on the table.
Storage Tips
If you have leftovers, keep the salad deconstructed in airtight containers. The pickled onions and glaze can stay in the fridge for up to three days. Any extra charred halloumi is best eaten within a day but can be quickly reheated in a skillet to re-crisp. When storing, do not dress the salad until right before serving to keep the greens crisp.
Ingredient Substitutions
Baby spinach or a spring mix blend work well if you do not have arugula. For the glaze, you can swap in blackberries or raspberries for a twist. If halloumi cannot be found, try grilling a slab of paneer but keep in mind it will not be as naturally salty or bouncy.
Serving Suggestions
This salad is at home alongside grilled flatbreads or piled next to roast chicken. It brightens up grain bowls or makes a welcome addition to weekend brunches. Pair with a Sauvignon Blanc or a chilled dry rosé to highlight the bold flavors. If you like, add more toasted seeds like pumpkin or sunflower for extra crunch.
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Cultural and Historical Context
Halloumi is a beloved cheese from Cyprus popular through Greece and the Middle East thanks to its high melt point which means it can be fried or grilled without losing its shape. Its squeaky texture and salty flavor are balanced perfectly by summer fruit and greens. Mediterranean culinary traditions often showcase salads with salty cheese and vibrant dressings; this modern riff celebrates that spirit.
Pro Tips
- Drying the halloumi cubes well is the secret to getting a golden crust
- Let the pickled onions pickle for the full fifteen to twenty minutes so they are sweet but still have a crunch
- Strain the blueberry glaze well for a luxurious velvety drizzle that pairs perfectly with every bite
Common Questions
- → How do you get halloumi golden and caramelized?
Dry the halloumi well, then sear in a hot non-stick skillet with olive oil until each side is deep golden and crispy.
- → Can I substitute arugula with another green?
Yes, baby spinach or mixed greens work well, offering a milder, softer base for the salad.
- → How far ahead can I make the blueberry glaze?
Prepare the glaze up to 3 days in advance and refrigerate in a sealed container until ready to use.
- → Is this suitable for a gluten-free diet?
Yes, all main components are naturally gluten-free. Always check halloumi packaging to confirm.
- → What nuts work best for extra crunch?
Toasted pistachios or walnuts offer a lovely crunch and flavor, but seeds or croutons can also be used.
- → Can I make this dairy-free?
Halloumi is dairy-based, so for dairy-free, try grilling firm tofu or a dairy-free cheese alternative.