Total Time
30 Mins
Serves 4
Photo: Maren Caruso; Styling: Nissa Quanstrom

How to Make It

Step 1

Make dressing: Stir ingredients together in a small bowl and set aside.

Step 2

Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and cherries in a large bowl; set aside.

Step 3

Heat a large nonstick frying pan over medium-high heat. Add halloumi and oregano to dry pan; cook, turning once, until cheese browns (it will exude brine, then dry out), 4 to 6 minutes total. Remove from heat and discard oregano.

Step 4

Toss arugula and cherries with just enough dressing to coat, then toss with fennel. Divide among plates. Top salads with halloumi. Drizzle dressing over cheese.

Step 5

*Find at well-stocked supermarkets.

Troya Mediterranean Kitchen, San Francisco

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