When tomatoes are at their peak I like to keep things simple. This tomato and halloumi salad is a favourite summer recipe: quick to prepare, packed with flavour, and perfect for sharing. Golden-brown slices of halloumi paired with ripe tomatoes and a bright, garlicky dressing make an effortless dish that feels special without fuss.
Recipe Snapshot
A fresh, colourful halloumi salad made with ripe tomatoes, crisp pan-fried halloumi and a simple zesty dressing.
Ready in: 15 minutes | Serves: 4
- Quick, easy summer dish made from simple ingredients.
- Combines juicy tomatoes, golden halloumi and fresh herbs.
- Works as a light main, starter or side.
Why You’ll Love This Recipe
- Ready in minutes — ideal for busy days or last-minute guests.
- Full of contrast: juicy tomatoes, salty crispy cheese and a garlicky dressing.
- Flexible — serve it as a starter, side or light lunch.
Ingredients
- Halloumi cheese: a firm, salty cheese that browns beautifully when pan-fried.
- Tomatoes: ripe tomatoes (heirloom if you can) for the best colour and juice.
Dressing
- Extra-virgin olive oil: for richness and to bind the dressing.
- Red wine vinegar: adds a tangy lift that balances the cheese.
- Garlic: grated into the dressing for depth.
- Black pepper: freshly cracked for a little heat.
Optional
- Croutons: store-bought or homemade for extra crunch.
- Fresh herbs: basil, mint or other herbs for freshness and colour.
Variations and Substitutions
- Swap basil for fresh mint or another herb you prefer.
- Use mozzarella if you want a softer, creamier cheese instead of halloumi.
- Add thinly sliced red onion for a sharper bite.
- Substitute a splash of lemon juice for red wine vinegar for added brightness.
How to Make Tomato and Halloumi Salad – Quick Overview
Slice
Slice the tomatoes and arrange them on a large plate or platter.
Pan Fry
Pan-fry halloumi slices in a little olive oil until golden and crisp on both sides, then set aside.
Make the dressing
Whisk the olive oil, red wine vinegar, grated garlic, salt and pepper until combined.
Toss
Arrange halloumi over the tomatoes, scatter croutons if using, drizzle with dressing and garnish with fresh herbs.
Expert Tips
- Pat halloumi dry before cooking so it crisps up without splattering.
- Slice tomatoes just before serving to keep them juicy and vibrant.
- Use a non-stick pan or a well-seasoned cast iron skillet for best browning on the cheese.
Serving Suggestions
- Serve with crusty bread to soak up the dressing.
- Pair with roast lamb, grilled fish or a mezze spread for a fuller meal.
Storing and Reheating
- Best eaten fresh—halloumi will soften when reheated.
- Store any leftovers in an airtight container in the fridge and eat within a day for best texture.
You can slice the tomatoes in advance, but for the best texture and flavour cook the halloumi just before serving.
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 tbsp red wine vinegar
- 2 garlic cloves, grated
- ½ tsp salt
- ½ tsp black pepper
Optional:
- 20 g croutons, store-bought or homemade
- 1 tbsp fresh basil or other herbs for garnish
Instructions
- Pat the halloumi dry and pan-fry or grill slices in a little olive oil over medium heat until golden and crisp, a few minutes each side. Remove and keep warm.
- Slice the tomatoes evenly and arrange them on a large platter or plate.
- Whisk together the olive oil, red wine vinegar, grated garlic, salt and pepper in a small bowl until combined.
- Arrange the halloumi among the tomatoes and scatter croutons over the top if using.
- Drizzle the dressing generously over the salad and finish with fresh basil leaves.
Peter’s Tips →
- Pat halloumi dry before cooking to reduce splatter and achieve even crisping.
- Use ripe tomatoes at room temperature for better flavour and texture.
- Whisk the oil and vinegar well to help the dressing cling to the salad.
- Grating garlic helps it blend smoothly into the dressing.
- Croutons add crunch — omit them for a lighter salad.
Nutrition
|
Carbohydrates: 9 g
|
Protein: 18 g
|
Fat: 33 g
|
Saturated Fat: 15 g
Nutrition information is approximate and provided for convenience.
© Souvlaki For the Soul
Made this recipe?
Rate and comment below!
This post was originally published in February 2013 and updated with new photos and information in September 2025.