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Halloumi and cherry tomatoes tossed together in a bowl with fresh basil.

Tomato and Halloumi Salad Recipe

Golden pan-fried halloumi and juicy tomatoes come together in Tomato and Halloumi Salad. A quick toss with vinaigrette keeps it light and easy to serve.

Course: Salad
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

Salad

  • 6 – 7 cups mixed tomatoes – halved
  • 250 g – 9 oz halloumi cheese
  • extra virgin olive oil – for pan-frying
  • basil leaves

Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 teaspoon oregano
  • a pinch of salt

Instructions

Vinaigrette

  1. Mix all the ingredients together and set aside.

Salad

  1. Cut the halloumi cheese into 1 cm – ½ inch thick slices. Pan-fry them for a couple of minutes in a pan with extra virgin olive oil until golden. Transfer to a plate lined with kitchen paper to absorb any excess oil.
  2. Put the halved tomatoes, pan-fried halloumi, and basil leaves into a bowl, then toss with the vinaigrette.
  3. Serve immediately.