Name: Halloumi and cherry tomato salad recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves: 2
Ingredients: 250g halloumi, cut into thick slices; 2-3tbsp olive oil; 1 clove of garlic, crushed; 125g cherry tomatoes, halved; a handful of basil leaves

By GoodtoKnow

published 18 April 2013

in Recipes

Halloumi is a firm (semi-hard), and slightly springy, cheese traditionally made in Cyprus from goats’ or sheeps’ milk (although many modern mass-produced varieties use cows’ milk instead). It’s often preserved in brine, which gives it a stringy, salty flavour, and its high melting point means it is usually grilled or fried. It’s a very popular ingredient in Cyprus, Greece and much of the Middle East. Served with cherry tomatoes and fresh basil leaves, this simple salad would make the perfect side dish for a mezza or Greek platter.

Ingredients

250g halloumi, cut into thick slices
2-3tbsp olive oil
1 clove of garlic, crushed
125g cherry tomatoes, halved
a handful of basil leaves

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Method

Toss the halloumi with the olive oil and garlic until well coated then stir in the cherry tomatoes. Scatter with half the basil leaves, torn into fine shreds, and leave to marinade for 1 hour, if wished.
Cook the halloumi on a hot griddle until golden on both sides (they will brown very quickly, and only need a minute or so on each side). After turning the halloumi, add the cherry tomatoes and cook quickly on both sides.
Pour over the garlic-infused marinating oil and serve scattered with fresh basil leaves.

Top Tip for making Halloumi and cherry tomato salad

You don’t have to set this dish aside to marinate but, if you have the time, it helps the flavours to infuse.

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