Whether you’re in need of a lunch, a light dinner, or an appetizer to impress … this tomato halloumi salad is here for you! By using fresh, deliciously ripe tomatoes, you will not need much effort to make this soar. The herbs are flexible and there are endless ways to serve this to make it work for you!
When you have a box of fresh, juicy ripe tomatoes, you are already close to the perfect dinner. There’s never much more you need to add!
In this case, your something extra is the block of halloumi cheese you might already have sitting in your fridge. (I have about three at all times. Is that normal?) Some herbs to top it off, and we’re in business.
It’s something I find myself throwing together late in the evenings when we’ve had a big lunch so don’t need anything carby, but are still reasonably hungry. It’s kinda perfect for those nights. But it can also fill your lunch / side dish needs.
Why we love it
This is legitimately quick and easy with no need to make a dressing or chop a zillion ingredients. So it can be ready in 15 minutes. (Maybe not the first time you make it, but once you’re in the groove and it’s become part of your regular rotation, you will be finding it super quick to get on the table.)
This showcases your very yummiest tomatoes in all their juicy raw glory. No need to bury them with a zillion other ingredients. If you feel like your tomatoes might not be top notch then yes, you could add a little pesto to the top, or some extra balsamic, or a dressing of your choice – but if your starting point is fresh, room temperature, quality tomatoes, you’re gonna find this good enough as it is.
The halloumi stops it being too light. Salads aren’t always filling enough for a meal. Halloumi gives this salad the protein you need to walk away satisfied.
How to make it work for you
Mix up the herbs if you need to! It works well just with basil, but I love the addition of other summer herbs when you’ve got them.
Serve with bread for a really simple dinner. If you get a chance to pick up some fresh bread on your way home, go for a herby focaccia for tearing and sharing, or a sourdough for toasting.
Add hummus, olives, pomegranate seeds and other great Mediterranean ingredients if you want to bulk it out and layer some extra flavors. I wanted to be super basic with the ingredient list here to make a lovely salad that doesn’t take too much of your time, and may not even require a trip out for groceries, but you can also use it as a starting point from which to build on.
If you’re here because you have a bounty of tomatoes to use up, I can also recommend this Pasta Burrata Bruschetta and Caprese Pizza with a Buttermilk Crust. If you’re here because you’re a halloumi fiend, you’re in luck because I have a zillion halloumi recipes including this other halloumi salad with couscous, halloumi fajitas and even a halloumi breakfast bowl.
15 Minute Halloumi Tomato Salad
- 250 g (9 oz) halloumi cheese, sliced
- 600 g (1.33 lb) mixed tomatoes*
- 1 Tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 handful fresh chopped herbs**
- Salt and pepper, to taste
- Slice your larger tomatoes into thick rounds, and your smaller cherry / plum tomatoes into halves. Place in a large bowl and drizzle with the olive oil and balsamic vinegar, add salt and pepper to taste. Flip the tomatoes around to ensure they are all coated with the oil and vinegar.Chop the herbs and add them to the bowl (you can reserve some for topping the salad if you wish), again using a spoon to flip the tomatoes around and distribute the herbs. Scatter the tomatoes into a serving bowl or dish while you prepare your halloumi. Heat a large, nonstick frying pan with just a small coating of oil at the bottom. Once it's heated, add the halloumi slices and cook for 2 minutes before flipping one slice over – if it's nicely browned, you can proceed with flipping the others and letting them cook another 2 minutes on that side. If it's not there yet, just flip it back and check in another 30 seconds or so.Once the halloumi is cooked, place the slices on top of the tomatoes. Add the reserved herbs, another sprinkle of salt and pepper, and serve immediately.