Pickled Cucumber, Fig, and Halloumi Salad

Pickled Cucumber, Fig, and Halloumi Salad

Pickled cucumber, fig, and halloumi salad is a special Greek-inspired recipe.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
  2. Step 2

    While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
  3. Step 3

    Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
  4. Step 4

    Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.