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Tomato Halloumi Salad with Mustard Vinaigrette

This halloumi salad is a fairly quick summer salad that’s light on cooking but big on flavor (a must in my summer repertoire)!
Servings 4 serving

Ingredients

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 olive oil

Salad Mix

  • 1-2 tablespoons olive oil
  • 8 ounces halloumi
  • 1 ½ pounds assorted small tomatoes
  • 2 ounces ye crackers, see note
US Customary - Metric

Instructions

  • To start the dressing: Place the minced shallot in a pint jar and add the vinegars and salt. Let rest while making the salad.
  • 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.
  • 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.
  • Slice the tomatoes in halves and quarters and place them in a bowl with the halloumi.
  • 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.
  • To finish the salad: Drizzle the dressing over the tomato and halloumi mixture, tossing until everything is well coated.
  • 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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