Best 2 Halloumi Tomato Salad Recipes

Feast your taste buds on a delectable journey with our halloumi tomato salad recipes! This vibrant and refreshing dish tantalizes with its contrasting textures and burst of flavors. Grilled halloumi, with its salty, savory goodness, pairs perfectly with juicy, sun-ripened tomatoes, creating a symphony of flavors. Drizzled with a tangy dressing, this salad is an explosion of freshness and tang, perfect for a light lunch or as a side dish. Explore our collection of recipes, ranging from classic halloumi tomato salad to unique variations like grilled watermelon and halloumi salad, or a zesty halloumi and avocado salad. Each recipe offers a delightful twist on this classic dish, ensuring a culinary experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY TOMATO, CORN, AND HALLOUMI SALAD

Cherry Tomato, Corn, and Halloumi Salad image

Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1/2 teaspoon grated lime zest, plus 2 tablespoons fresh juice
6 tablespoons extra-virgin olive oil
1 tablespoon thinly sliced garlic (from 2 cloves)
Kosher salt and freshly ground pepper
2 cups corn kernels (from 2 ears)
3 cups halved cherry or grape tomatoes
4 ounces halloumi, cut into 1/4-inch slices
2 cups packed baby arugula, preferably wild

Steps:

Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.
Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.
Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.

CUCUMBER-TOMATO SALAD WITH SEARED HALLOUMI AND OLIVE OIL CROUTONS

Cucumber-Tomato Salad With Seared Halloumi and Olive Oil Croutons image

This recipe, inspired by the Greek horiatiki salad, illustrates the power of good, fresh olive oil to make a dish taste bright and rich - and never oily. It's used here to toast the croutons, to infuse garlic into the dressing and to distribute the sweetness of ripe tomatoes throughout the salad. Finally, use it to pan-fry slices of halloumi and make this a vegetarian main course.

Provided by Julia Moskin

Categories dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course, side dish

Time 40m

Yield 6 to 8 servings as an appetizer, 4 to 6 servings as an entree

Number Of Ingredients 12

Ingredients

1 pound slightly stale sourdough or country bread, thickly sliced
1/3 cup extra-virgin olive oil
Kosher salt
4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian
Kosher salt and freshly ground black pepper
2 to 3 pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks
8 to 12 ounces halloumi (see Tip)
2 garlic cloves
1/2 cup extra-virgin olive oil, plus more as needed
2 tablespoons thinly sliced red onion or scallions, plus more to taste
2 to 3 tablespoons coarsely chopped fresh mint or basil
2 tablespoons red wine vinegar, plus more as needed

Steps:

Make the croutons: Heat oven to 400 degrees. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick. Transfer to a large baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
Bake until golden brown and crunchy on the outside, 18 to 22 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
Make the salad: In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
Slice the halloumi about 1/4-inch thick, then cut into bite-size strips. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a small bowl to steep.
Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.) At the last minute, toss in the halloumi, add another good glug of extra-virgin olive oil, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)

Tips:

Select ripe, flavorful tomatoes: Choose tomatoes that are brightly colored and have a sweet, juicy aroma. Avoid tomatoes that are bruised or have blemishes.
Use a good quality halloumi cheese: Halloumi cheese should be firm and slightly salty. It should also have a high melting point, so that it can be grilled or pan-fried without melting completely.
Slice the halloumi cheese into even pieces: This will help the cheese cook evenly.
Grill or pan-fry the halloumi cheese until it is golden brown and crispy: This will give the cheese a delicious smoky flavor.
Combine the halloumi cheese with the tomatoes, cucumber, onion, and herbs: Toss the ingredients together gently to combine.
Drizzle the salad with olive oil and lemon juice: This will help to brighten the flavors of the salad.
Season the salad with salt and pepper to taste: Be careful not to over-season the salad, as the halloumi cheese is already quite salty.
Serve the salad immediately: This dish is best enjoyed fresh.

Conclusion:

Halloumi tomato salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of salty halloumi cheese, sweet tomatoes, and tangy lemon juice is irresistible. This salad is also very easy to make, and it can be ready in just a few minutes. If you are looking for a delicious and healthy salad that is sure to impress your guests, give this halloumi tomato salad a try.