15 Minute Halloumi Tomato Salad Recipes

CUCUMBER-TOMATO SALAD WITH SEARED HALLOUMI AND OLIVE OIL CROUTONS

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.)

HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL

Steps:

• In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
• Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
• Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.

HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT

Steps:

• Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
• Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
• Stir halloumi into the salad and serve immediately.

SPICED GRILLED HALLOUMI

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking.
• While the grill is heating, arrange the tomatoes on a platter with an edge to prevent leaking and season with 1/2 teaspoon salt. Drizzle with olive oil. Set aside. Pat halloumi dry and drizzle with olive oil to coat on both sides. Set aside.
• In a small skillet over medium-low heat, toast the coriander seeds, cumin seeds and red-pepper flakes, shaking often, until fragrant, 1 to 2 minutes. Transfer to a cutting board and smash with the side of your knife until cracked. (You can also do this with a mortar and pestle.) Transfer to a small bowl, add the sugar, and rub with your fingers to further crush the seeds.
• When you're ready to grill, take the halloumi, tomatoes, seeds, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the cheese over the flame, flipping halfway through, until well browned and it releases easily from the gates, 4 to 6 minutes total. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) If the cheese sticks to the grates, give it another minute on the heat. Transfer the cheese to the tomatoes, then sprinkle with the seeds. Season to taste with more red-pepper flakes, sugar and olive oil.