This Halloumi Lentil Salad is made with cooked lentils, roasted tomatoes, cucumber, and pan-fried halloumi, along with a simple zesty dressing. It's a fresh, healthy vegetarian lunch that you'll want to make all summer long!
Add lentils to a medium saucepan, then cover them with water by 1 inch. Bring to a boil, then reduce to a simmer then simmer uncovered for 15-20 minutes until the lentils are soft. Drain any remaining water, then transfer the lentils to a large bowl.
Meanwhile, make the dressing: whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together, then pour ⅓ of the dressing over the lentils and stir to combine, allowing the lentils to marinate.
Next, slice the tomatoes, cucumber, red onion, and mint and set aside.
Last, cook the halloumi. Heat a large skillet over medium-high heat. Once hot, add the halloumi slices in a single layer and cook for 2-3 minutes per side or until golden brown.
Assemble the salad: add the veggies and halloumi to the bowl with the lentils. Pour the remaining dressing overtop and enjoy!