Equipment
* optional
Ingredients
Vegetables
- 250 g cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
The Core
- 200 g halloumi cheese, sliced into 1cm thick pieces
- 150 g sourdough bread, cubed or torn into bite-sized pieces
Dressing and Garnish
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 g fresh basil, roughly torn
- 2 g dried oregano
- salt
- black pepper
Nutrition (per serving)
Method
Prepare the cherry tomatoes, cucumber, and red onion on a cutting board using a chef's knife. Transfer them to a large mixing bowl to allow the tomatoes to begin releasing their natural juices.
In a small bowl, combine 30ml of extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper. Vigorously blend until the dressing is fully emulsified.
Warm 15ml of extra virgin olive oil in a large skillet over medium heat, bringing the pan to approximately 175°C/345°F. Add the sourdough cubes and toast for 5 minutes, tossing occasionally, until they achieve a deep golden color and crisp texture. Transfer the toasted croutons to the mixing bowl with the vegetables.
Wipe the skillet clean and heat the remaining 15ml of extra virgin olive oil over medium-high heat, approximately 190°C/375°F. Place the halloumi slices in the hot pan and sear for 2 minutes per side until deeply browned and crisp on the surface.
Pour the prepared dressing over the vegetables and croutons in the large mixing bowl. Toss gently to coat everything evenly.
Transfer the dressed salad to a serving platter. Immediately arrange the hot pan-seared halloumi slices on top, scatter with torn fresh basil, and serve immediately.
Chef's Notes
- Tear the sourdough rather than neatly slicing it to create irregular, jagged edges that crisp up beautifully in the pan and catch more dressing.
- Always sear the halloumi right before serving. As it cools, it loses its appealing soft texture, reverting quickly to a squeaky, rigid state.
- Salting the tomatoes a few minutes early helps draw out their natural juices, creating a robust built-in dressing when mingled with the olive oil.
- Using a high-quality extra virgin olive oil is non-negotiable here, as it acts as both a primary flavor component and the cooking medium for the croutons.
Storage
Reheating: Do not reheat the assembled salad. Leftover halloumi stored separately can be briefly warmed in a dry pan.
