Heirloom Tomato and Grilled Haloumi Salad
Great tomatoes and grilled haloumi go well with a drizzling of za'atar vinaigrette and fresh herbs.
Salad
Appetizers or side dishes for 4
Helen Park
Great tomatoes and grilled haloumi go well with a drizzling of Za'atar vinaigrette and fresh herbs.
2 pounds heirloom tomato, cut into wedges
1 pound haloumi cheese, sliced ¼” thick
Olive oil for grilling cheese
10 leaves fresh basil
2 Tbsp
Salt to taste
Pepper to taste
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.
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.
You can find our Zaatar Vinaigrette here.
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.
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.
This recipe also works well as a large platter for a group.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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