We've all seen halloumi as the vegetarian option at a burger stall, but I personally find it too salty to eat all by itself like that—it needs some friends to dissipate the salinity. That's why it works so well if you fry it to golden-brown, tear it into pieces, then pair it with a zingy dressing and crisp leaves. The bite-sized salty chunks effectively season the salad for you. When it's tossed with juicy chunks of grapefruit, tender herbs, and nubbly almonds, you'll get a salad worth your time.

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