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

At the Fillmore Street location of Troya Mediterranean Kitchen in San Francisco, featuring Turkish-inspired food, chef Philip Busacco uses halloumi cheese as a canvas for this salad, swapping in other fruits, greens, and kinds of fruit molasses. If your grocery store doesn't carry dried mint in the spice aisle, open a bag of peppermint tea.

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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