This yummy Halloumi Salad with Nutty Tomato Vinaigrette may be vegan but chock full of protein. It makes for a perfect midday meal on a hot summer day.



1 C. sun-dried tomatoes

¼ C. unsalted pine nuts

3 Tbs. extra-virgin olive oil

2 Tbs. Red wine vinegar.

2-3 Tbs. water

Sea salt or kosher salt to taste


5 oz. Halloumi cheese sliced ¼ in thick.

2 C. red leaf lettuce, torn into bite-size pieces

1 pint cherry tomatoes, halved

1 red bell pepper, chopped

2 green onions, chopped

1 avocado, sliced

½ C. micro-greens


In a medium bowl, soak sun-dried tomatoes in hot water for 5 minutes; drain. Add sun-dried tomatoes, pine nuts, oil, and vinegar to a food processor. Process for 30 seconds. With the motor running, drizzle in water until smooth. Season with salt. Set it aside.

Lightly coat a cast-iron skillet with olive or avocado oil and heat to medium-high. Add halloumi; cook for 6 minutes, turning halfway, until golden on both sides.

In a medium bowl, toss lettuce with a heavy drizzle of vinaigrette; divide among plates. In the same mixing bowl, toss cherry tomatoes, bell pepper, and onions; add to lettuce.

Top salads with halloumi, avocado, and micro greens.

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