Salad of Chargrilled Sourdough, Tomato and Haloumi Cheese
Categories: Let's Lunch, Recipes
A Luscious and Healthy Salad, Full of Goodness
This month’s #LetsLunch is celebrating the season of the (Northern Hemisphere) Spring as well as Daffodil Days in the U.S.A, supporting cancer awareness. In Australia we celebrate Daffodil Day in October, our Spring.
It’s a time of hope, when we join together to help fight cancer by raising funds and increasing awareness. It’s a time to educate everyone across each country, to ensure that each and every person affected has the best care and support possible, and then to beat this thing once and for all.
We can all support this endeavour wherever we live, whatever we do and whichever season we are in!
At home, we try to nourish ourselves and our families with wonderful food. We choose organic vegetables rich in colour and antioxidants, the best extra virgin olive oil we can find, and ingredients from sources we trust. And then simply put it all together with a good dose of love, the essential ingredient.
When I think of Spring, I think of bright, vibrant food that awakens the palate and the soul. This salad is a mouthwatering feast for all senses, full of colour, texture and immense flavour.
Chargrilled Sourdough, Tomato and Haloumi Salad
By Published: March 15, 2013
- Yield: 1 large salad (8 Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 35 mins
A gorgeous and vibrant salad, full of flavour and texture
Ingredients
- 1/2 loaf sourdough bread
- 1 cup extra virgin olive oil
- 12 ripe sweet tomatoes
- 1 punnet baby heirloom tomatoes
- 2 packets haloumi cheese sliced
- 1/2 cup kalamata olives
- 1/4 cup baby capers
- 1 bunch flat leaf parsley , leaves only
- 1/4 cup red wine vinegar
Instructions
- Slice the sourdough into thick slices. Brush each side with olive oil and cook on a hot grill pan until well charred. Set aside.
- Chop the tomatoes and halve the baby tomatoes.
- Halve and finely slice the red onion.
- 20 minutes before serving:
Tear the bread into large chunks and toss with the tomatoes, onion, olives, capers and parsley. Dress generously with 1/2 cup olive oil and the red wine vinegar, or to taste. Season generously with salt and pepper.
- As you are ready to serve the salad, heat a frypan to hot. Quickly sear the haloumi slices on both sides until golden. Place on top of the salad and serve immediately.
Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the worldAnyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check back in a couple of days for a list of everyone’s #letslunch post right here.
Grilled halloumi is really one of my favorite things on earth; that salad looks great!
that looks fabulous!
Gorgeous good-to-eat/good-for-us dish. We have an unfortunate cultural misconception here in the USA that it’s either one or the other — there’s great food we love to eat, and nutritious/healthy food that we ‘should’ consume ‘or ELSE’! Your photos and recipe brush that nonsense aside and stir up an “I want that!” passion that must be satisfied. Some foodie I am — not familiar with haloumi cheese. That will change shortly, thanks to you.
What a beautiful salad! I love the idea of crispy melted cheese and croutons.