Fried Halloumi and Tomato Salad
The bright colors and fresh flavors of the tomatoes pair perfectly with Halloumi Cheese, which is made from a combination of goat and sheep's milk.
4 Servings
10 Minutes
Ingredients:
6 small red vine-ripened tomatoes, sliced (about 10-ounces)
6 small yellow vine-ripened tomatoes, sliced (about 10-ounces)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon flaked sea salt
1/4 teaspoon freshly cracked black pepper
Fried Halloumi:
8 ounces halloumi cheese, sliced 1/4-inch thick
1/2 teaspoon each salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons pine nuts, toasted (optional)
Method:
Tomato Salad: Divide red and yellow tomato slices among 4 plates. Scatter basil and chives over top. Combine olive oil with vinegar; drizzle over each salad. Season with salt and pepper; set aside.
Fried Halloumi: Pat cheese slices dry between paper towel. Season all over with salt and pepper. Heat oil in a large nonstick skillet set over medium-high heat. Cook cheese for 3 minutes per side or until golden brown.
Place 2 slices over each salad. Sprinkle with pine nuts (if using). Serve immediately.
Chef's Notes:
Substitute rice wine vinegar for the white balsamic vinegar, or for a more tart dressing use white wine vinegar. Look for vine-ripened tomatoes sold in plastic containers that are larger than cherry tomatoes but smaller than sandwich.