This salad is the perfect dose of summer. I’ve always had a thing for roasted tomatoes, and being able to do it with heirlooms is even better. And fried halloumi? Oh man, it’s like feta but even better. …And really, thinking about this more, this could also be a great grilled cheese.
The best thing I can recommend for this herb wise is to use whatever you have either in your garden, or whatever’s cheapest at the farmer’s market that week. I used oregano, basil, and mint from my garden.
Roasted Tomato and Halloumi Salad
Lasts 3 lunches as a side
- 2 large heirloom tomatoes, thickly sliced
- olive oil, sea salt, and pepper
- 1 block halloumi cheese
- 1/3 c fresh herbs of choice (I used oregano, basil, and mint)
Preheat your oven to 375 degrees, and line a baking sheet with foil. Place your tomato slices on the sheet, and drizzle with olive oil, sea salt, and pepper. Roast for twenty minutes, until wrinkly (see pic 2).
Place a small amount of olive oil in a pan, and heat over medium high heat. Slice your block of halloumi into about six even slices, and add to the pan, frying until golden brown on each side (about three to five minutes).
Combine the roasted tomatoes and halloumi, toss with the herbs, and enjoy the mouthgasm.