Heirloom Tomato & Halloumi Salad


2-1/2 tablespoons finely minced shallot
1/4 cup red-wine vinegar
1/2 teaspoon kosher or sea salt
1/2 cup extra-virgin olive oil, plus 2 teaspoons for frying
3 large, ripe tomatoes (about 3 pounds total)
1 8.8-ounce package halloumi cheese
12 large basil leaves
Freshly ground black pepper, to taste (optional)


In a small bowl, whisk together shallot, vinegar, and salt. Add ½ cup olive oil in a slow stream, whisking until emulsified, and set aside.

Cut tomatoes crosswise into ½-inch-thick slices and arrange on a platter or on four small plates. Cut halloumi into ¼-inch-thick slices. Heat remaining 2 teaspoons olive oil in a medium-size nonstick frying pan over medium-high heat, and fry halloumi slices until golden brown, about 2 minutes per side. Arrange cheese over tomatoes, and drizzle shallot vinaigrette on top. Tear basil leaves over top. Sprinkle with pepper, if you like. Serve immediately.


4 appetizer salads or side servings

Preparation Time

25 Minutes

Total Time

25 Minutes

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