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Summer Tomato and Halloumi Salad

Summer Tomato and Halloumi Salad
I love serving this salad on warm summer evenings. It's a beautiful mix of textures and flavors with the sweetness of the tomatoes, the crunch of toasted bread and the creaminess of halloumi cheese. A tangy dressing brings everything together and the pomegranate seeds add a burst of freshness. It's a light and satisfying meal that never fails to impress my family and friends.
Ingredients
  • 450g / 4 cups pita bread torn into bite-sized pieces
  • 225g / 8 oz halloumi cheese sliced
  • Dressing
  • 60ml / 1/4 cup olive oil
  • 250g / 2 cups cherry tomatoes halved
  • 115g / 1/2 cup diced cucumber
  • 30g / 2 tbsp pomegranate seeds
  • 15g / 1/4 cup chopped fresh parsley
Instructions

1. Preheat oven to 400°F (200°C).

2. Toss pita bread with 2 tablespoons olive oil and bake for 5-7 minutes or until crispy and lightly browned then set aside.

3. Combine cooked pita bread cherry tomatoes parsley and cucumber in a large bowl.

4. Whisk 2 tablespoons olive oil 1 tablespoon lemon juice and 1 teaspoon honey in a small bowl and season with salt and pepper to taste.

5. Heat 1 tablespoon olive oil in a large skillet over medium heat then add sliced halloumi cheese and cook for 2-3 minutes per side or until golden brown and crispy.

6. Place pita bread mixture on a large serving platter or individual plates.

7. Top with crispy halloumi cheese and drizzle with dressing.

8. Sprinkle pomegranate seeds over the top and serve immediately.

Tools
  • Pita bread
  • Olive oil
  • Lemon juice
  • Honey
  • Salt
  • Pepper
  • Skillet
  • Oven
  • Cutting board
  • Knife
  • Bowl
  • Whisk
  • Plates

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