When juicy tomatoes are at their best, I love keeping things simple. This tomato and halloumi salad is one of my go-to summer dishes - quick to make, full of flavour, and always a hit at the table. With golden brown cheese slices, ripe tomatoes, and a drizzle of tangy dressing, it's an easy recipe that feels special without too much effort.
Table of Contents
Recipe Snapshot
A fresh and colourful halloumi salad made with ripe tomatoes, crispy halloumi cheese, and a zesty dressing.
Ready in: 15 minutes | Serves: 4
- A quick and easy summer dish made with simple ingredients.
- Combines juicy tomatoes, golden brown halloumi slices, and fresh herbs.
- Versatile enough to serve as an appetiser or side dish.
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Why You'll Love This Recipe
- Comes together in minutes - perfect for busy days.
- Bursting with taste from ripe tomatoes, crispy cheese, and a garlicky dressing.
- A flexible salad recipe that you can enjoy as a light meal, starter, or side.
Ingredients
- Halloumi cheese: firm, salty cheese that turns golden brown when pan-fried - the star of this salad.
- Tomatoes: Choose ripe tomatoes (heirloom if available) for the best juicy taste and colour.
Dressing
- Extra-virgin olive oil: adds richness and helps bring everything together in the dressing.
- Red wine vinegar: gives a tangy lift that balances the cheese and tomatoes.
- Garlic cloves: grated into the dressing for depth and flavour.
- Black pepper: freshly cracked for a subtle kick.
Optional
- Croutons: store-bought or homemade for extra crunch.
- Fresh herbs: basil, mint, or any herb you love for freshness and colour.
Variations and Substitutions
- Swap basil for fresh mint or another herb you love.
- Use mozzarella as a softer substitute for halloumi cheese.
- Add thinly sliced red onion for an extra sharp flavour.
- A splash of lemon juice can serve as a substitute for red wine vinegar, adding brightness and freshness.
How to Make Tomato and Halloumi Salad - Quick Overview
Slice
Slice ripe tomatoes and arrange on a large plate or bowl.
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Pan Fry
Pan-fry halloumi slices until golden brown on both sides.
Make the dressing
Combine all the ingredients for the dressing and combine well.
Toss
Toss together the dressing, drizzle over the salad, and garnish with fresh herbs.
Expert Tips
- Pat the halloumi dry before cooking so it crisps up nicely.
- Slice tomatoes just before serving to keep them juicy.
- Use a non-stick pan for best results with the cheese.
Serving Suggestions
- Serve with crusty bread to soak up the dressing.
- Pair with Greek lamb or seafood for a complete meal.
Storing and Reheating
- Best enjoyed fresh, as halloumi loses texture when reheated.
- If you have leftovers, store them in an airtight container in the fridge and consume them within a day.
You can slice the tomatoes in advance, but cook the halloumi just before serving for the best taste and texture.
Mozzarella or feta make good substitutes if you want a softer, creamier cheese.
More delicious salads to try
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📖 Recipe
Tomato and Halloumi Salad
Conversions
Ingredients
- 300 g halloumi cheese, sliced into even slices - you should end up with 6 slices (Note 1)
- 3 tomatoes, large, preferably heirloom variety (Note 2)
For the Dressing:
- 60 ml Extra virgin olive oil, (Note 3)
- 1 tablespoon red wine vinegar
- 2 garlic cloves, grated (Note 4)
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional:
- 20 g Croutons, store bought or homemade (Note 5)
- 1 tablespoon Basil , or other fresh herbs for garnish
Instructions
- Pan fry or grill the halloumi slices in a little olive oil over medium heat for a few minutes each side until browned and crispy. Remove and set aside.300 g halloumi cheese sliced into even slices - you should end up with 6 slices (Note 1)
- Slice the tomatoes evenly and arrange over a large platter or plate.3 tomatoes large, preferably heirloom variety (Note 2)
- Combine the ingredients for the dressing in a small bowl and mix well.60 ml Extra virgin olive oil (Note 3), 1 tablespoon red wine vinegar, 2 garlic cloves grated (Note 4), ½ teaspoon salt, ½ teaspoon black pepper
- To serve, place the halloumi slices among the tomatoes, spacing them evenly. Scatter over the croutons if using.20 g Croutons store bought or homemade (Note 5)
- Drizzle plenty of dressing over the salad and garnish with fresh basil leaves.1 tablespoon Basil or other fresh herbs for garnish
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Peter's Tips →
- Pat halloumi dry before cooking to avoid excess splatter and help it crisp up evenly.
- Use ripe tomatoes at room temperature for the best taste and texture.
- Whisking the olive oil and vinegar well helps emulsify the dressing so it clings to the salad.
- Grating garlic instead of chopping ensures it blends smoothly into the dressing.
- Croutons add crunch, but you can leave them out for a lighter version.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Rate and Comment below!This post was originally published in February 2013 but was updated with new pictures and information in September 2025.
Peter G says
Pair those end of season tomatoes with some beautiful pan-fried halloumi - its a taste sensation!