Step 1

Get ready: Position a rack in the middle of your oven and heat to 400°F.

Step 2

Salt the eggplant: Put the eggplant in a colander and season with a big pinch of salt. Set aside for about 20 minutes while you prep the other veggies. When ready, wipe the eggplant well with a paper towel to remove excess salt.

Step 3

Make the dressing: While your eggplant is expelling its water, prepare the Ladolemono Greek Salad Dressing. Set aside for now.

Step 4

Mix: In a large mixing bowl, toss the eggplant, zucchini, tomato, bell pepper, and chickpeas with a big pinch of kosher salt and black pepper. Add a generous drizzle of olive oil. Toss to coat. (Don’t bother washing the bowl, we’ll use it later.)

Step 5

Roast the vegetables: Transfer to a large sheet pan and spread in one single layer.Roast in the heated oven for 20 to 25 minutes or until the vegetables are tender and even charred in some parts.

Step 6

Dress the salad: Remove from the oven and return the roasted vegetables to the mixing bowl. Add 1/2 cup of the Ladoloemono dressing and gently toss. Allow the vegetables to cool slightly, then taste and adjust the seasoning. If you plan to serve this salad cold, go ahead and cover the bowl and refrigerate for a half hour or until you are ready to serve.

Step 7

Fry the halloumi: When you’re ready to serve the salad, fry the cheese. In a small nonstick skillet set over medium-high heat, add 2 tablespoons of olive oil. Once the oil begins to shimmer, add the halloumi and fry until crispy and golden brown on both sides, about 1 minute per side.

Step 8

Enjoy!: Divide the salad among your serving plates and set the fried halloumi on top. Serve.