Ingredients 2 pounds heirloom tomato, cut into wedges
1 pound haloumi cheese, sliced ¼” thick
Olive oil for grilling cheese
2L Can ∙ $50
750ml Bottle ∙ $25
100ml Bottle ∙ $8
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10 leaves fresh basil
2 Tbsp Zaatar Vinaigrette
Salt to taste
Glass Jar ∙ $12
Refill Bag ∙ $9
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Pepper to taste
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Directions To grill the cheese:
Blot your sliced of cheese gently with a paper towel on both sides and very light brush with olive oil.
Onto the hottest part of the grill, lay the haloumi slices until well grilled, turning to complete both sides.
Remove from the grill to a platter.
For Serving:
On a serving platter, arrange the tomatoes, haloumi, and basil (tearing into bite sized pieces as you go).
Season with salt and pepper to taste.
Drizzle on the Za'atar vinaigrette.
Recipe Note
Recipe Note
The tomato and haloumi platter goes well with crusty bread like semi di sesame either served on the side on top of grilled slices of bread.
Variations and Ideas If heirloom tomatoes are not in season you can use whatever tomatoes are best.
Instead of grilled haloumi you can also substitute fresh mozzarella.
For a vegan version try grilling your favorite cheeses (cut from a block, not the sandwich slices) or omit the cheese.
Usage Ideas This recipe also works well as a large platter for a group.
Questions? Contact helen@laboiteny.com
