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Heirloom Tomato and Haloumi Salad

Honey Roasted Heirloom Tomato and Halloumi Salad

Intensely sweet and spiced roasted baby heirloom tomatoes join grilled halloumi cheese to create a summer salad.  Served over fresh greens, using the roasting juices and a good grassy olive oil to create the dressing, this salad will become one you'll go back to often!!

Course Salad
Keyword halloumi, tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 3 cups or so of baby heirloom tomatoes (you can also use cherry or grape tomatoes tomatoes on the vine etc, or even a combination of them all. You will want approximately 2/3 cup of tomatoes per person
  • 4 large shallots peeled and quartered
  • 8 medium garlic cloves halved skinned
  • 1/4 cup or so of good olive oil plus more for drizzling
  • 1 tsp hot chilli flakes or aleppo pepper
  • 2 tsp dried basil or 2 tsp finely chopped fresh
  • 1 tsp crushed dried rosemary or 2 tsp finely chopped fresh
  • 1/2 tsp each kosher salt and cracked black pepper
  • 2 or more tbsp wildflower or clover honey for drizzling (depending on how sweet you like things!
  • 4 slices of halloumi cheese from approximately 12 oz or 350 grams of cheese
  • 4 large handfuls of fresh greens you can use frisée, arugula, romaine, mizuna, gem lettuce, baby kale, or even a combination of the above
  • fresh cracked black pepper
  • 4 tbsp freshly torn basil or mint or a combo of both

Instructions

  1. Preheat oven to 400F

  2. In a baking pan (not too big, but large enough so that you can spread out tomatoes) toss the shallots, garlic, olive oil, chilli flakes, and basil and rosemary.
  3. On top of these lay out your tomatoes. Season with some salt and pepper. Drizzle some more olive oil over the tomatoes.
  4. Drizzle honey over all of the above.

  5. Roast until the tomatoes are starting to burst but are still intact. There may be a slight browning to the skin. The shallots and garlic should be softened. The garlic skin may have started to burn, but the garlic inside will be fine. Check after 20 minutes, but it may take 30 minutes or a tad longer. That's alright, the kitchen will smell amazing!

  6. At about the halfway point of the roasting time, prepare the grill pan for the cheese.

  7. Heat over medium heat. When warmed through, place the cheese slices onto the pan. Grill each side for about 3 minutes, or until a lovely grill pattern has occurred. Don't let it get to burning though.

To serve

  1. Place a good handful of the greens onto each plate. Top with a slice of the grilled cheese.

  2. Divide the tomatoes evenly between all of the plates. Drizzle all the juices from the baking pan over everything. Add about another 1.5-2 tbsp of olive oil over the plates. Make sure the greens get a bit of the juices and olive oil.
  3. Crack some fresh black pepper over everything. Add more chilli flakes if you'd like. Top with some torn herbs like basil or mint.

Recipe Notes

This is one of those salads where you can really use what you like for each component, except of course the cheese.  Use whatever tomatoes are on hand, use more if you like! Use whatever greens you have on hand.  And add extra spice as you see fit.  Enjoy!