Halloumi is a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk. You can slice and fry or grill halloumi and it will retain it’s shape without melting.
2 heirloom tomatoes, sliced
6 oz. halloumi cheese, cubed
2 tablespoons olive oil
1/4 cup fresh basil, thinly sliced
1 or 2 green onions, thinly sliced
4 leaves of green lettuce or handful of baby lettuce
olive oil for drizzling
balsamic vinegar for drizzling
salt and pepper
- Heat the olive oil in a skillet over medium heat and fry the halloumi cubes until golden all over. Be careful not to burn. Remove from oil and drain on a paper towel lined plate.
- Lay the lettuce on a serving plate. Spread the tomatoes over the lettuce, overlapping the slices. Sprinkle with the basil and onion and drizzle generously with olive oil and vinegar. Sprinkle with salt and pepper. Add the cheese cubes on top and serve immediately with a nice crusty loaf of bread.