Description
A vibrant and fresh Tomato Halloumi Salad featuring a burst of summer tomatoes, cooling cucumbers, fresh herbs, and seared halloumi cheese, all dressed with a tangy pomegranate sumac vinaigrette. Perfect as a refreshing side or a light main, this salad combines savory, sweet, and tangy flavors with a delightful crunch from walnuts and olives.
Ingredients
Scale
Salad:
- 8 oz halloumi cheese, sliced into slightly thick pieces
- 2 lbs mixed summer tomatoes
- 3 Persian cucumbers, sliced
- 1 medium red onion, chopped roughly
- 4 green scallions, sliced
- ½ cup cilantro, chopped
- ½ cup fresh parsley, chopped
- 8–10 mint leaves, torn
- ½ cup pitted green olives
- 1 tbsp olive oil
- ½ cup raw walnuts, finely chopped (plus extra for garnish)
- Sea salt, to taste
- Black pepper, to taste
Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tsp sumac
- 3 tbsp pomegranate molasses or balsamic vinegar
- 1 tbsp lemon juice
- ½ tsp dried mint leaves (optional)
Instructions
- Assemble the base: Place the sliced tomatoes and cucumbers evenly on a large platter. Scatter the chopped herbs, scallions, sliced olives, and pomegranate arils over the tomatoes to create a colorful bed.
- Prepare and sear halloumi: Pat the halloumi slices dry with paper towels to ensure good searing and reduce splatter. Brush both sides lightly with olive oil. Heat a frying pan over medium-high heat and sear the halloumi for 2-3 minutes on each side until golden brown. Once cooked, tuck the halloumi slices among the tomatoes on the platter.
- Make the vinaigrette: In a small bowl, whisk together extra virgin olive oil, sumac, pomegranate molasses (or balsamic vinegar), lemon juice, and dried mint leaves if using. Drizzle the vinaigrette generously over the entire salad just before serving.
- Garnish and finish: Sprinkle the salad with extra chopped walnuts for crunch and a few grinds of black pepper. Optionally add pomegranate seeds for extra sweetness and crunch. Serve as a refreshing side dish or enjoy on its own.
Notes
- Use 2 tablespoons of balsamic glaze instead of pomegranate molasses for a sweeter dressing alternative.
- Pomegranate molasses is a thick, rich, and tangy syrup made by reducing fresh pomegranate juice; it balances sweet and sour flavors beautifully in dressings.
- If halloumi cheese is unavailable, use feta cheese sliced into similar sized pieces as a great substitute.
- Patting halloumi dry before frying prevents excessive splattering and helps achieve a crisp crust.
- For best flavor, allow halloumi to come to room temperature before frying.
