Saganaki Salad


  • 2 1/2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 3 bunches arugula leaves
  • 2 ounces Radicchio leaves, torn
  • 3/4 cup California Black Ripe Olives, whole, pitted
  • 2 tablespoons all purpose flour
  • 1/8 teaspoon coarsely ground black pepper
  • 4 ounces Haloumi cheese, diced into 3/4-inch pieces
  • 1/4 cup toasted walnuts, coarsely chopped


  1. In a medium sized mixing bowl, whisk together 2 tablespoons olive oil, lemon juice and honey.
  2. Mix in arugula, radicchio and California Ripe Olives and toss until evenly coated. Set aside.
  3. Mix flour and pepper in a small bowl.
  4. Dredge cheese pieces in flour. Place in a wire mesh strainer and shake to remove excess flour.
  5. Heat remaining olive oil in a medium sized sauté pan over medium heat.
  6. Place cheese in pan and brown for about 1-2 minutes, turning occasionally.
  7. Remove from pan with a slotted spatula and toss with salad mixture. Top with toasted walnuts and serve immediately.*or any other Greek frying cheese.