Halloumi and cherry tomato salad

(4 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Halloumi and cherry tomato salad
Halloumi and cherry tomato salad
  • Serves: 2

  • Prep time:

    plus 1hr marinating
  • Cooking time:

  • Total time:

    plus 1hr marinating
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Halloumi is a firm (semi-hard), and slightly springy, cheese traditionally made in Cyprus from goats’ or sheeps’ milk (although many modern mass-produced varieties use cows’ milk instead). It’s often preserved in brine, which gives it a stringy, salty flavour, and its high melting point means it is usually grilled or fried. It’s a very popular ingredient in Cyprus, Greece and much of the Middle East. Served with cherry tomatoes and fresh basil leaves, this simple salad would make the perfect side dish for a mezza or Greek platter.


  • 250g halloumi, cut into thick slices
  • 2-3tbsp olive oil
  • 1 clove of garlic, crushed
  • 125g cherry tomatoes, halved
  • a handful of basil leaves

You don’t have to set this dish aside to marinate but, if you have the time, it helps the flavours to infuse.


  1. Toss the halloumi with the olive oil and garlic until well coated then stir in the cherry tomatoes. Scatter with half the basil leaves, torn into fine shreds, and leave to marinade for 1 hour, if wished.
  2. Cook the halloumi on a hot griddle until golden on both sides (they will brown very quickly, and only need a minute or so on each side). After turning the halloumi, add the cherry tomatoes and cook quickly on both sides.
  3. Pour over the garlic-infused marinating oil and serve scattered with fresh basil leaves.

Your rating

Average rating

  • 5
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter