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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
Servings: 8
Course: Salads
Ingredients Method

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

Method
 

  1. 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.
  2. Thickly slice 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. Mix together the dressing ingredients and pour over the salad. Toss to combine.
  5. Thickly slice the haloumi and press with paper towel to remove any extra moisture.
  6. 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.