Hot Honey Halloumi and Cherry Tomato Salad

Name: Hot Honey Halloumi and Cherry Tomato Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
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

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author

Chef Mandy Tanner

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Calories

348

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.

Hot Honey Halloumi and Cherry Tomato Salad

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!

Recipe Note

Author Bio

Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.

Nutrition

Serving Size 4
Calories 348, Carbs 12 grams (4%), Protein 14 grams (27%), Fat 28 grams (43%), Saturated Fat 11 grams (71%), Fiber 1 grams (5%), Sugar 8 grams, Sodium 984 milligrams (43%), Iron 1 milligrams (6%), Potassium 266 milligrams (8%)