Summer Tomato, Peach, Halloumi Salad
The peaches and tomatoes are in season right now and they make this summer salad extra yummy.
Ingredients
- 160 grams halloumi cheese cut into 1-inch cubes and patted dry
- 1 tablespoon extra-virgin olive oil for halloumi
- 3 heirloom tomatoes sliced into wedges
- 3 ripe peaches sliced into wedges
- 1/2 red onion thinly sliced or chopped
- 1/2 cup fresh basil leaves chiffonade style (thin strips)
- 1 pinch flaky salt and freshly ground black pepper
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 lime juiced
- 1 small jalapeño chopped finely
Instructions
Dressing
- In a small bowl mix together 2 tablespoons of olive oil, lime juice (juice of a lime), salt and pepper, and finely chopped jalapeño. Set aside.
Prepare Halloumi
- Chop the halloumi into small rectangles.
- In a skillet add 1 tablespoon of olive oil and heat. Add the halloumi in a single layer and cook on both sides until golden on the outside and soft in the middle. Approximately 2 minutes per side. Set aside.
Prepare the fruit and vegetables
- Chop the tomatoes and peaches into wedges.
- Chiffonade the basil.
- Chop the red onion.
Putting the Salad together
- In a large bowl, combine the tomatoes, peaches, and red onion. Add the dressing with a pinch of salt, and black pepper. Toss gently so everything gets glossy and lightly dressed.
- Add the warm halloumi and some of the basil to the bowl. Toss gently being careful to combine everything without breaking up the fruit.
- Transfer the salad to a serving platter or to individual salad plates. I like to lay the peach and tomato wedges alternately on the plate. Garnish with the remaining basil. Serve immediately while the halloumi is still warm.
- Note: I like to lay the peach and tomato wedges alternately on the plate. (one peach wedge, one tomato wedge, one peach wedge, one tomato wedge and so on in a half circle design.
Tried this recipe?Let us know how it was!