Fresh and juicy tomatoes are a perfect complement to the satisfying salty flavor of brined halloumi cheese. Halloumi doesn’t fully melt when heated, so it’s ideal to grill and add some unique texture to this dish. Halloumi is also high in protein — a great vegetarian substitute! This summer salad makes a satisfying appetizer or light dinner. Simply serve with fresh baguette, ciabatta, or focaccia bread, brushed with olive oil and slightly toasted.
For Salad 1 + 1 tablespoons olive oil, divided 8 ounces halloumi cheese, cut in ½-inch slices 2 pounds assorted tomatoes, sliced ½ cup fresh basil ¼ teaspoon flaky sea salt Cracked black pepper to taste
For Dressing ¼ cup olive oil 3 tablespoons Kikkoman® Rice Vinegar 1 tablespoon fresh parsley, chopped 1 teaspoon fresh thyme, leaves only, chopped ½ teaspoon garlic, minced 1 tablespoon honey
Combine ingredients for dressing in a small bowl and whisk until honey is thoroughly combined. Pour into a small jar and set aside until serving.
Heat a cast iron grill pan over medium-high heat for 3 minutes and lightly grease with 1 tablespoon of olive oil. Brush both sides of halloumi cheese with remaining tablespoon of olive oil. Place halloumi slices on hot grill pan and grill for 3-4 minutes. Use tongs to gently turn and grill an additional 3 minutes. Set aside on a plate.
Arrange tomatoes on a serving platter, top with grilled halloumi and scatter with fresh basil leaves. Drizzle with dressing and sprinkle flaky sea salt and black pepper on top.