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Chargrilled Sourdough, Tomato and Haloumi Salad

A gorgeous and vibrant salad, full of flavour and texture
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salads
Servings 8

Ingredients
  

  • 6 thick slices sourdough bread
  • 1/4 cup extra virgin olive oil
  • 6 ripe, sweet tomatoes
  • 450 grams baby heirloom tomatoes
  • 1 red onion finely sliced
  • 2 packets haloumi cheese thickly sliced
  • 250 grams kalamata olives (1 cup)
  • 1/4 cup baby capers
  • 1/2 bunch flat leaf parsley leaves only

Dressing

  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon freshly ground black pepper

Instructions
 

  • Slice the sourdough into thick slices. Brush each side generously with the olive oil and cook on a hot grill pan until well charred. Set aside.
  • Thickly slice 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. Mix together the dressing ingredients and pour over the salad. Toss to combine.
  • Thickly slice the haloumi and press with paper towel to remove any extra moisture.
  • When you are ready to serve the salad, heat a frypan to hot. Quickly sear the haloumi slices on both sides until golden, a couple of minutes. Place on top of the salad and serve immediately.