Hot Honey Halloumi and Cherry Tomato Salad
Chef Mandy Tanner
4
5 minutes
10 minutes
348
Mediterranean
Healthy & Light
Halloumi is a cheese that holds up to grilling and cooking, and is so delicious in a fresh tomato salad. It serves as an alternative to croutons, while hot honey brings a little spice and lemon brightens everything up. Crispy basil and thyme add another layer of texture to the salad. This salad holds up well at room temperature which is great for entertaining, or a summer picnic. You may use any variety of cherry or small tomatoes that are available. Sungold tomatoes are a favorite when they are in season.
This Hot Honey Halloumi and Cherry Tomato Salad pairs beautifully with any steak, adding bright citrus, fresh herbs, and a touch of heat to every bite. For a complete meal, serve it alongside our Cast Iron Crusted Gold Cowboy Steak with Crispy Shallot and Garlic Herb Butter.
Ingredients
2 tablespoons avocado oil, or other high-heat neutral oil
8 fresh basil leaves
8 oz Halloumi cheese, sliced into bite-sized pieces
2 teaspoon fresh thyme leaves
1 lb cherry tomatoes, halved
1 tablespoon fresh chives, thinly sliced, optional
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic, or other sweet vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 lemon, zested and quartered
1 tablespoon hot honey
Directions
Line a plate with a paper towel. In a medium cast-iron pan over medium heat, add the avocado oil, and basil leaves. Fry the basil leaves until crispy and translucent, flipping as needed with tongs, about 1 minute. Remove the basil and drain on the paper towel lined plate.
Add the halloumi and thyme leaves and cook, flipping the cheese as needed to brown on all sides, 3 to 4 minutes. Remove the halloumi and thyme from the heat. Season the halloumi with lemon juice for ¼ of the lemon.
In a medium bowl, add the tomatoes, chives, if using, olive oil, vinegar, salt, pepper, and lemon zest, and toss to combine. Add the halloumi and thyme, and top with the basil leaves. Drizzle with hot honey and serve at room temperature with additional lemon wedges, as desired. Enjoy!