Tomato and Halloumi Salad
A quick and easy summer salad made with ripe tomatoes, crispy golden halloumi cheese, and a garlicky olive oil dressing. Fresh, simple, and full of flavour.
Servings 4 serves
Calories 398kcal
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
- Slice the tomatoes evenly and arrange over a large platter or plate.3 tomatoes
- Combine the ingredients for the dressing in a small bowl and mix well.60 ml Extra virgin olive oil, 1 tablespoon red wine vinegar, 2 garlic cloves, 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
- Drizzle plenty of dressing over the salad and garnish with fresh basil leaves.1 tablespoon Basil
Notes
- 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
Calories: 398kcal | Carbohydrates: 9g | Protein: 18g | Fat: 33g | Saturated Fat: 15g