Halloumi Tomato Salad with Fresh Herbs
Halloumi Tomato Salad with Fresh Herbs is a low-effort, high-reward recipe perfect for summer entertaining. Crispy seared halloumi cheese, juicy tomatoes, and a bright lemon-herb topping—ready in just 15 minutes! An impressive tomato appetizer, side, or light vegetarian meal. (Gluten Free).
Servings: 4
Ingredients
- 1 lemon (zest and juice)
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced mint
- 2 tablespoons minced scallion (green onion)
- 2 tablespoons minced capers (drained)
- ¼ teaspoon black pepper
- 3 large tomatoes
- 3 tablespoons extra-virgin olive oil
- 8.8 oz Halloumi cheese (1 block)
Instructions
- Prep lemon: Zest and juice 1 lemon—you'll need 2 teaspoons zest and 2 tablespoons juice. Set lemon juice aside for the end.
- Start herb topping: In a small bowl, combine 2 teaspoons lemon zest, 2 tablespoons minced flat-leaf parsley, 2 tablespoons minced mint, 2 tablespoons minced scallion, 2 tablespoons minced capers, and ¼ teaspoon black pepper. Stir and set aside (see note 1).
- Slice tomatoes: Cut 3 large tomatoes into thick slices (about ⅓-inch or 0.8 cm).
- Sear halloumi: Slice 8.8 oz Halloumi cheese (¼-inch/0.5 cm thick). Heat 1 tablespoon of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Once hot, arrange cheese slices in a single layer (see note 2). Cook until the bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
- Assemble: Layer the seared halloumi and tomatoes on a serving platter. Stir 2 tablespoons lemon juice and remaining 2 tablespoons extra-virgin olive oil into the herb topping—then spoon it all over the halloumi and tomatoes. Serve immediately.
Notes
- Herb topping: Adding the lemon juice and olive oil at the end helps keep the herbs as fresh and bright as possible.
- Cooking halloumi: A non-stick skillet (or well-seasoned cast iron skillet) is best for preventing the halloumi from sticking. If the halloumi won't fit in a single layer, cook in multiple batches, making sure to add extra oil before the next batch of halloumi. You don't want the crisp, golden brown cheese to get stuck to the pan!
- Serving suggestions: Can be served with crusty bread (to scoop up every last drop). Or, make it a meal by serving with a cooked grain (like brown rice, farro, spelt).
Nutrition
Calories: 289kcal | Carbohydrates: 7g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 869mg | Potassium: 368mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1449IU | Vitamin C: 27mg | Calcium: 654mg | Iron: 1mg