When tomatoes are at their peak I like to keep things simple. This tomato and halloumi salad is a favourite summer dish — fast to prepare, full of fresh flavour and always popular at the table. Crispy, golden halloumi, ripe tomatoes and a tangy garlic dressing come together for a salad that feels special with minimal effort.
Recipe Snapshot
A bright, simple halloumi salad made with ripe tomatoes, crisp pan-fried halloumi and a zesty garlic dressing.
Ready in: 15–20 minutes | Serves: 4
- Quick, satisfying summer dish made from a few simple ingredients.
- Combines juicy tomatoes, golden halloumi and fresh herbs.
- Works well as a light main, starter or side.
Why You’ll Love This Recipe
- Assembles in minutes — ideal for busy days or impromptu meals.
- Great contrast of textures: soft, juicy tomatoes with crisp, salty halloumi.
- Flexible — add herbs, croutons or onions to suit your taste.
Ingredients
- Halloumi cheese: a firm, salty cheese that browns beautifully when pan-fried — the star of the salad.
- Tomatoes: use ripe, flavourful tomatoes (heirloom are ideal) for sweetness and colour.
Dressing
- Extra-virgin olive oil: gives richness and helps the dressing cling to the salad.
- Red wine vinegar: adds a bright, tangy note to balance the cheese.
- Garlic: grated for a smooth, aromatic hit.
- Black pepper: freshly cracked for a gentle warmth.
Optional
- Croutons: for extra crunch.
- Fresh herbs: basil, mint or another herb you prefer for freshness and colour.
Variations and Substitutions
- Swap basil for mint or another fresh herb.
- Use fresh mozzarella for a softer texture if you don’t have halloumi.
- Add thinly sliced red onion for more bite.
- Replace red wine vinegar with a splash of lemon juice for a brighter finish.
How to Make Tomato and Halloumi Salad – Quick Overview
Slice
Slice ripe tomatoes and arrange on a large platter or serving bowl.
Pan Fry
Pan-fry halloumi slices in a little olive oil over medium heat until golden and crisp on both sides. Drain briefly on paper towel.
Make the dressing
Whisk olive oil, red wine vinegar, grated garlic, salt and pepper until combined and slightly emulsified.
Toss
Arrange halloumi among the tomatoes, scatter croutons if using, drizzle dressing and finish with fresh herbs.
Expert Tips
- Pat halloumi dry before frying so it crisps without excess splatter.
- Slice tomatoes just before serving to keep them juicy and vibrant.
- Use a non-stick or well-seasoned pan for the best sear on the cheese.
Serving Suggestions
- Serve with crusty bread to mop up the dressing.
- Pair with grilled lamb, seafood or a simple grain salad for a complete meal.
Storing and Reheating
- Best eaten fresh — halloumi softens when reheated and tomatoes lose their texture.
- Leftovers can be refrigerated in an airtight container and eaten within a day; reheat briefly if desired but expect a change in texture.
You can slice the tomatoes ahead, but cook the halloumi just before serving for the best texture and flavour.
Mozzarella or feta are good alternatives if you prefer a softer, creamier cheese.
More delicious salads to try
-
Greek Salad Dressing (with a Splash of Ouzo)
-
Roasted Cauliflower Chickpea Salad
-
Lemon Infused Olive Oil – The Greek Way
-
Maroulosalata (Greek Lettuce Salad)
📖 Recipe
Tomato and Halloumi Salad
Ingredients
- 300 g halloumi cheese, sliced into 6 even slices
- 3 large tomatoes, preferably heirloom
For the Dressing:
- 60 ml extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 garlic cloves, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional:
- 20 g croutons, store-bought or homemade
- 1 tablespoon fresh basil or other herbs for garnish
Instructions
- Pan-fry or grill the halloumi slices in a little olive oil over medium heat for a few minutes per side until browned and crisp. Remove and drain on paper towel.
- Slice the tomatoes evenly and arrange them on a large platter or serving plate.
- Whisk the olive oil, red wine vinegar, grated garlic, salt and pepper in a small bowl until combined.
- Place the halloumi among the tomato slices and scatter croutons over the salad if using.
- Drizzle the dressing over the salad and finish with torn basil leaves or other fresh herbs. Serve immediately.
Peter’s Tips →
- Pat halloumi dry before cooking to reduce splatter and help it crisp evenly.
- Use ripe tomatoes at room temperature for the best flavour and texture.
- Whisk oil and vinegar well to slightly emulsify the dressing so it coats the salad.
- Grating garlic blends it into the dressing more smoothly than chopping.
- Croutons add crunch; omit them for a lighter salad.
Nutrition
|
Carbohydrates: 9 g
|
Protein: 18 g
|
Fat: 33 g
Nutrition information is approximate and provided for convenience.
© Souvlaki For the Soul
This post was originally published in February 2013 and updated with new photos and notes in September 2025.