After my enthusiastic purchase of many tomatoes, I decided to snack on the first pint while standing at my new kitchen island with some sliced aged cheddar and a 1/2 empty bottle of rose. Alright fine, there were chips as well. I used the second pint of cherry tomatoes in this delicious seared halloumi salad with fresh herbs, and the third is still sitting on the counter growing a colony of fruit flies. Send help.
The halloumi and cherry tomato salad was by far the best use. I choose a variety of tomatoes that were on the sweeter side, less acidic. I didn't want too many flavors to over complicate things, so I tossed them in a light olive oil with a bit of salt and pepper and let them rest for 10 minutes or so, to allow the juices to form. I preheat a pan with some butter and then added the halloumi while it was sizzling. I let the halloumi fry on each side until a nice golden color. I then plated the halloumi with the fresh tomatoes and their juice and topped with some fresh herbs from the garden. The salad was so simple - only a handful of ingredients - which is often my favorite kind. I love to celebrate and appreciate produce as is when it's in its freshest form - with a healthy serving of cheese, of course.
CHERRY TOMATO AND HALLOUMI SALAD WITH FRESH HERBS
prep time: 5 minutes
cooking time: 5 minutes
1 pint of cherry tomatoes halved
1 tbsp olive oil
1/2 tsp Maldon salt
Fresh cracked pepper
9 oz halloumi, sliced into triangles
1 tbsp butter
tarragon, basil, thyme, mint
In a bowl, toss the cherry tomatoes with the olive oil, salt, and pepper. Set to the side.
In a large frying pan, heat the butter on low-medium heat. Once it begins to sizzle, add the halloumi slices. Fry for 2 -3 minutes on each side until light brown.
Place the halloumi into individual serving bowls for onto a large plate. Pour the tomatoes on top and garnish with any one or combination of suggested herbs. Can also be served with fresh greens - arugula, lettuce etc.