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Chargrilled Sourdough, Tomato and Haloumi Salad

Chargrilled Sourdough, Tomato and Haloumi Salad

A Luscious and Healthy Salad, Full of Goodness

We are celebrating the season of (Northern Hemisphere) Spring as well as Daffodil Day 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.

We’ve made a short video to go with this recipe – one minute only!

Chargrilled Sourdough, Tomato and Haloumi Salad
A gorgeous and vibrant salad, full of flavour and texture
Servings Prep Time Cook Time Passive Time
8 10minutes 20minutes 5minutes
Servings Prep Time
8 10minutes
Cook Time Passive Time
20minutes 5minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Slice the sourdough into thick slices. Brush each side with olive oil and cook on a hot grill pan until well charred. Set aside.
  2. Chop the tomatoes and halve the baby tomatoes.
  3. Halve and finely slice the red onion.
  4. 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.
  5. 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.
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5 Responses to Chargrilled Sourdough, Tomato and Haloumi Salad

  1. Annabelle March 15, 2013 at 11:39 pm #

    Grilled halloumi is really one of my favorite things on earth; that salad looks great!

  2. linda @spiceboxtravels March 16, 2013 at 1:09 pm #

    that looks fabulous!

  3. Nancie McDermott March 17, 2013 at 4:57 am #

    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.

  4. Lucy March 17, 2013 at 10:01 pm #

    What a beautiful salad! I love the idea of crispy melted cheese and croutons.

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  1. Creating Little Cooks, or How to Get Kids to Love Their Veggies! | spicebox travels - March 16, 2013

    […] Lisa‘s Salad of Chargrilled Sourdough, Tomato and Haloumi Cheese at Monday Morning Cooking Club […]

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