This salad came together while I was cleaning out the fridge — a reminder that some of the best meals begin with a quick inventory of what you already have. I had a pint of baby heirloom tomatoes, a bunch of greens tucked in the crisper, and a hunk of halloumi in the cheese drawer. It was a hot day and I wanted a salad that would stand on its own as a satisfying meal, not just a side.
I considered roasting the tomatoes much like I do for my honey roasted tomato pasta, but this time I skipped the noodles. Instead I focused on the tomatoes, aromatic shallots and garlic roasted with a little honey, and slices of halloumi grilled until golden. The juices from the pan become the dressing — intensely flavored, slightly sweet, and perfect against warm cheese and crisp greens.
If you haven’t tried halloumi, it’s a brined, firm cheese that holds its shape when heated and develops a lovely golden crust on a hot pan or grill. It’s mildly flavored, slightly salty, and very satisfying when served warm. Slicing the block into pieces about a third of an inch thick works well; any thinner and the slices risk falling apart while cooking.
To assemble the salad, I roast the tomatoes with olive oil, shallots, garlic, thyme and a touch of honey. While the tomatoes are roasting and filling the kitchen with a rich aroma, I heat a grill pan and brown the halloumi slices until they have clear grill marks on both sides. The roasted tomatoes blister and release sweet, savory juices that I spoon over the dressed greens and grilled cheese. Finish with cracked black pepper, a sprinkle of chili flakes if you like heat, and torn fresh herbs.
This salad makes a great lunch, a light dinner, or an elegant first course. It’s an ideal Meatless Monday option and keeps well as leftovers — I enjoyed mine cold the next day and it was still delicious. Use whatever greens you prefer — frisée, arugula, baby kale, romaine, mizuna, or a mix — and adjust the sweetness and spice to suit your taste.
Enjoy these warm summer days and the ease of a salad that’s both simple and satisfying.
Honey Roasted Heirloom Tomato and Halloumi Salad
Intensely sweet roasted baby heirloom tomatoes paired with grilled halloumi, served over fresh greens. The roasting juices and a drizzle of good olive oil create a simple, flavorful dressing that brings the whole salad together.
Details
Course: Salad
Keywords: halloumi, tomatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
- 3 cups or so baby heirloom tomatoes (cherry, grape, or a mix — about 2/3 cup per person)
- 4 large shallots, peeled and quartered
- 8 medium garlic cloves, halved
- 1/4 cup good olive oil, plus more for drizzling
- 1 tsp hot chili flakes or Aleppo pepper
- 2 tsp dried basil, or 2 tsp finely chopped fresh basil
- 1 tsp crushed dried rosemary, or 2 tsp finely chopped fresh rosemary
- 1/2 tsp kosher salt and 1/2 tsp cracked black pepper
- 2 or more tbsp wildflower or clover honey, to taste
- 4 slices halloumi (from approximately 12 oz / 350 g of cheese)
- 4 large handfuls fresh greens (frisée, arugula, romaine, mizuna, baby kale, or a mix)
- Freshly cracked black pepper, to finish
- 4 tbsp freshly torn basil or mint, or a combination
Instructions
- Preheat the oven to 400°F (200°C).
- Choose a baking pan large enough to spread the tomatoes in a single layer. Toss the shallots, garlic, olive oil, chili flakes, basil and rosemary together in the pan.
- Arrange the tomatoes on top of the shallot and garlic mixture. Season with salt and pepper and drizzle a little more olive oil over the tomatoes.
- Drizzle the honey evenly over everything.
- Roast until the tomatoes begin to burst but still hold their shape and the shallots and garlic are softened. Look for a slight browning on the skins. Check after 20 minutes; roasting may take 20–30 minutes depending on your oven.
- About halfway through roasting, heat a grill pan or skillet over medium heat to prepare the halloumi.
- When the pan is hot, place the halloumi slices in it and grill each side about 3 minutes, until golden grill marks form. Avoid burning; you want a nice sear and warm, soft interiors.
To serve
- Place a good handful of greens on each plate and top with a slice of grilled halloumi.
- Divide the roasted tomatoes among the plates and spoon all of the pan juices over everything. Add another 1½–2 tbsp of olive oil if you like, making sure the greens get some of the juices and oil.
- Finish with freshly cracked black pepper, extra chili flakes if desired, and torn basil or mint.
Recipe Notes
This is a flexible salad that adapts to what you have on hand. Use different types of tomatoes or greens, adjust the honey for more or less sweetness, and increase the heat with more chili flakes if you prefer. The real star is the pan jus from the roasted tomatoes — don’t leave any of it behind.