Your Sunday Salad Recipe: From Our Cookbook! – The New Potato
Tomato Salad with Grilled Halloumi and Herbs
While we love a good caprese, this salad is a nice way to change it up a little. The salty Halloumi pairs perfectly with the tomato and herbs.
1 pound small to medium best summer tomatoes, sliced into rounds
Flaky salt and freshly ground pepper Extra-virgin olive oil
½ pound Halloumi cheese, sliced into 4 slabs
5 basil leaves, torn
2 tablespoons finely chopped flat-leaf parsley
- Preheat a grill or grill pan over medium-high heat.
- Arrange the tomatoes on a serving platter or four plates. Lightly squeeze the lemon over them and season with flaky salt and pepper.
- Brush the grill grates with oil, then add the cheese and cook, turning once, until marks appear and the cheese is warmed throughout, about 1 minute per side. Place on top of the tomatoes. Drizzle the salad with olive oil and sprinkle with the basil and parsley. Serve immediately.
*Photographed by Aubrie Pick