Saganaki Salad

Saganaki Salad

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 2 1/2 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 2 teaspoons honey

  • 3 cups arugula leaves

  • 2 ounce radicchio leaves, torn

  • 3/4 cup Lindsay┬« Ripe Pitted Olives

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon coarsely ground black pepper

  • 4 ounce Haloumi cheese, diced into 3/4-inch pieces

  • 1/4 cup toasted walnuts, coarsely chopped

Cooking Directions

  1. In a medium sized mixing bowl, whisk together 2 tablespoons olive oil, lemon juice, and honey.

  2. Mix in arugula, radicchio and olives and toss until evenly coated. Set aside.

  3. Mix flour and pepper in a small bowl. Dredge cheese pieces in flour. Place in a wire mesh strainer and shake to remove excess flour.

  4. Heat remaining olive oil in a medium sized saut├ę pan over medium heat.

  5. Place cheese in pan and brown for about 1-2 minutes, turning occasionally.

  6. Remove from pan with a slotted spatula and toss with salad mixture.

  7. Top with toasted walnuts and serve immediately.