Tomato and Halloumi Salad
By Kristan Raines
Images
Serves
Serves 4
Ingredients
Salad
1 ½ lbs heirloom tomatoes, sliced ½-inch thick
4 oz cherry tomatoes, cut in half
1, 8.8 oz package of halloumi cheese, sliced into 8 equal pieces
¼ of a red onion, thinly sliced
1 tbs freshly chopped mint
1 tbs freshly chopped parsley
Red Wine Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbs red wine vinegar
1 garlic clove, minced or grated
½ tsp honey or agave
⅛ tsp kosher salt
Few cracks freshly cracked pepper
1 ½ lbs heirloom tomatoes, sliced ½-inch thick
4 oz cherry tomatoes, cut in half
1, 8.8 oz package of halloumi cheese, sliced into 8 equal pieces
¼ of a red onion, thinly sliced
1 tbs freshly chopped mint
1 tbs freshly chopped parsley
Red Wine Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbs red wine vinegar
1 garlic clove, minced or grated
½ tsp honey or agave
⅛ tsp kosher salt
Few cracks freshly cracked pepper
Procedure
For the dressing: To a small bowl add the olive oil, red wine vinegar, garlic, honey, salt, pepper, and whisk together to combine. Add the onions, tossing a few times to coat, then set aside.
Heat a grill pan over medium heat and coat with oil. Pat each halloumi piece dry, then brush each side with oil. Working in batches, place a few pieces into the pan and let cook undisturbed for about 3-4 minutes.
Carefully loosen each piece with a spatula and flip. Continue to cook for an additional 2-3 minutes. Remove the halloumi and transfer to a plate. Repeat this process for the remaining pieces of halloumi.
Arrange half the large tomato slices, cherry tomatoes, and halloumi on a platter. Add remaining tomatoes and halloumi. Remove the onions from the vinaigrette with a fork and scatter over the top.
Drizzle the dressing over the top, garnish with the fresh herbs, and enjoy right away!
Heat a grill pan over medium heat and coat with oil. Pat each halloumi piece dry, then brush each side with oil. Working in batches, place a few pieces into the pan and let cook undisturbed for about 3-4 minutes.
Carefully loosen each piece with a spatula and flip. Continue to cook for an additional 2-3 minutes. Remove the halloumi and transfer to a plate. Repeat this process for the remaining pieces of halloumi.
Arrange half the large tomato slices, cherry tomatoes, and halloumi on a platter. Add remaining tomatoes and halloumi. Remove the onions from the vinaigrette with a fork and scatter over the top.
Drizzle the dressing over the top, garnish with the fresh herbs, and enjoy right away!
Tomato and Halloumi Salad
By Kristan Raines
Serves
Serves 4
Ingredients
Salad
1 ½ lbs heirloom tomatoes, sliced ½-inch thick
4 oz cherry tomatoes, cut in half
1, 8.8 oz package of halloumi cheese, sliced into 8 equal pieces
¼ of a red onion, thinly sliced
1 tbs freshly chopped mint
1 tbs freshly chopped parsley
Red Wine Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbs red wine vinegar
1 garlic clove, minced or grated
½ tsp honey or agave
⅛ tsp kosher salt
Few cracks freshly cracked pepper
1 ½ lbs heirloom tomatoes, sliced ½-inch thick
4 oz cherry tomatoes, cut in half
1, 8.8 oz package of halloumi cheese, sliced into 8 equal pieces
¼ of a red onion, thinly sliced
1 tbs freshly chopped mint
1 tbs freshly chopped parsley
Red Wine Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbs red wine vinegar
1 garlic clove, minced or grated
½ tsp honey or agave
⅛ tsp kosher salt
Few cracks freshly cracked pepper
Procedure
For the dressing: To a small bowl add the olive oil, red wine vinegar, garlic, honey, salt, pepper, and whisk together to combine. Add the onions, tossing a few times to coat, then set aside.
Heat a grill pan over medium heat and coat with oil. Pat each halloumi piece dry, then brush each side with oil. Working in batches, place a few pieces into the pan and let cook undisturbed for about 3-4 minutes.
Carefully loosen each piece with a spatula and flip. Continue to cook for an additional 2-3 minutes. Remove the halloumi and transfer to a plate. Repeat this process for the remaining pieces of halloumi.
Arrange half the large tomato slices, cherry tomatoes, and halloumi on a platter. Add remaining tomatoes and halloumi. Remove the onions from the vinaigrette with a fork and scatter over the top.
Drizzle the dressing over the top, garnish with the fresh herbs, and enjoy right away!
Heat a grill pan over medium heat and coat with oil. Pat each halloumi piece dry, then brush each side with oil. Working in batches, place a few pieces into the pan and let cook undisturbed for about 3-4 minutes.
Carefully loosen each piece with a spatula and flip. Continue to cook for an additional 2-3 minutes. Remove the halloumi and transfer to a plate. Repeat this process for the remaining pieces of halloumi.
Arrange half the large tomato slices, cherry tomatoes, and halloumi on a platter. Add remaining tomatoes and halloumi. Remove the onions from the vinaigrette with a fork and scatter over the top.
Drizzle the dressing over the top, garnish with the fresh herbs, and enjoy right away!