I often form meal ideas based on necessity. This halloumi salad started after I made a loaf of rugbrød (a seedy Danish rye bread) but realized after the fact that I omitted salt. I tried not to waste food, so I sliced the loaf thin, brushed the pieces with olive oil, and salted generously before baking it into crackers. 

With an abundance of crackers in hand and a basket full of tomatoes, this salad came to be.

Halloumi Salad

While I could have easily led with this being a tomato salad, the cheese brings the meal together. Halloumi has enough bite after grilling to easily stand out as a texture among the slightly soft tomatoes. Plus, I find halloumi’s slightly more salty nature a welcome companion to summer’s hot days.

Where to find halloumi

Halloumi has gained enough popularity that it is easier to find than 10 years ago. However, the price fluctuates from store to store! If you have an international market that sells Mediterranean foods, check there first. My local international market often has halloumi for half the price you might see at other stores. Trader Joe’s and many co-ops also carry halloumi. 

Halloumi Alternatives

No halloumi? Reach for panela. This Mexican frying cheese is a great replacement and, at least near me, is much easier to find than halloumi. Many big-box grocery stores carry an assortment of Mexican cheeses. If you want to make this vegan, I recommend grilled tofu wedges or large beans–adjust the salt levels in your dressing, as the salad might need more. 

Tomato Types

I chose to use a mix of smaller tomato varieties primarily because that’s what I have in excess! However, use whatever tomatoes you have on hand. For larger tomatoes, remove the core and cut into bite-sized wedges. 

Rye Crackers

The crushed crackers are vital to this recipe, but you have a few different routes to achieve this cracker finish. While I made crackers from homemade bread, store-bought crackers will also work. Look for crackers that are heavily seedy or heavy on rye flavor. Wasa crispbread is an excellent example of a cracker that would work. If you have rye flour and seeds on hand, you can also make your crackers or skip the crackers entirely and crush a selection of roasted seeds you have on hand. 

The Dressing for a Halloumi Salad

Finally, the dressing is punchy. The halloumi is salty, the tomatoes are slightly sweet, and the crackers have a grassy quality. As such, the mustard vinaigrette needs to bring brightness. I like to achieve this by using two kinds of vinegar: sherry, which brings a slight nut-forward flavor, and champagne, which adds a slightly floral, stone-fruit flavor. 

The dressing has a 2:1 ratio of vinegar to oil, which is more vinegar than a typical vinaigrette. Taste the dressing before adding it to the tomatoes, and adjust the oil to your taste. 

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Tomato Halloumi Salad with Mustard Vinaigrette

4 serving

This halloumi salad is a fairly quick summer salad that’s light on cooking but big on flavor (a must in my summer repertoire)!

Mustard Vinaigrette

• 1 small shallot (peeled and minced)
• 2 tablespoons sherry vinegar
• 1 tablespoon champagne vinegar
• ¼ teaspoon kosher salt
• 1 tablespoon stone ground mustard (heaping)
• 1/2 teaspoon ground black pepper
• 6 tablespoons (90 ml) olive oil

Salad Mix

• 1-2 tablespoons olive oil
• 8 ounces (226 g) halloumi
• 1 ½ pounds (680 g) assorted small tomatoes
• 2 ounces (56 g) ye crackers, see note

1. To start the dressing: Place the minced shallot in a pint jar and add the vinegars and salt. Let rest while making the salad.
2. To make the salad: Preheat a medium-sized skillet coated with olive oil over medium heat. Drain the halloumi if needed and cut it into 8 slices. The halloumi slices should be at least ¼” in thickness. I prefer slightly thicker slices so that some moisture is retained in the cheese after frying.
3. Add the halloumi to the heated skillet and fry until golden brown, 1-2 minutes, depending on how hot your pan is. Flip and fry the other side. Remove from the skillet, transfer to a cutting board, and cut each strip into 3-4 pieces. I like triangles to give a bit of visual contrast.
4. Slice the tomatoes in halves and quarters and place them in a bowl with the halloumi.
5. To finish the dressing: Add the olive oil, mustard, and black pepper to the shallot jar. Seal the jar with a lid and shake vigorously, or, to truly emulsify, use an immersion blender until the dressing is silky. Taste and adjust the olive oil to achieve the desired vinegar punch.
6. To finish the salad: Drizzle the dressing over the tomato and halloumi mixture, tossing until everything is well coated.
7. Crush the crackers using a mortar/pestle, or place them in a bag and crush them with a rolling pin. The goal is to have a range of sizes, including some that have been finely crushed. Sprinkle the crushed crackers over the halloumi salad before serving.

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