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Strawberry Tomato and Halloumi Salad

This incredibly beautiful Strawberry Tomato and Halloumi Salad will have the mouth buzzing with flavour after every bite!

Ok as promised I am here with another light meal idea perfect for summer nights eating al fresco with the family or friends. I have been dreaming about creating a salad that combines tomato and strawberries for a while. The magic of the different shades of red, yellow, orange, purple and the green from the arugula and mint is well nothing short of breathing. Truth is, I could have stopped there but I didn’t. 

This salad pictured above with just a drizzle of balsamic and olive oil would have been perfectly amazing but when one finds vegan halloumi cheese one gets to thinking. First thoughts were OMG I FOUND VEGAN HALLOUMI. Memories flooded back from a trip to Greece where we ate freshly fried, squeaky, salty and freshly lit (on fire) halloumi looking out over the Mediterranean Sea. I’ve missed that cheese since converting to vegan but the drought is over and couldn’t WAIT to try. Now I will admit, no vegan cheese on planet earth will ever replicate the real deal. It just won’t. I’ve come to terms, BUT I will take the plant based version any day if I can do my part to save the planet and the animals. It’s worth it, plus this stuff was delicious. I served this beauty with roasted fingerlings and asparagus with a side of green goddess (pesto) quinoa. 

Strawberry Tomato and Halloumi Salad

Teri-Ann Carty
This incredibly beautiful Strawberry Tomato and Halloumi Salad will have the mouth buzzing with flavour after every bite!
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dinner, Lunch, Main Course
Servings 2

Ingredients
  

  • 2 large heirloom tomato
  • 10 ish mini heirloom tomatoes
  • 8-10 strawberries
  • 2 fistfuls arugula
  • handful fresh mint
  • 1 brick vegan halloumi
  • maldon sea salt and cracked pepper
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar

Instructions
 

  • Slice large heirlooms 1/4 inch thick. Place on a plate and set aside. Slice mini heirlooms in half or leave whole if too small. Set aside.
  • Slice strawberries as desired. My strawberries were on the smaller side so I just sliced in half. Set aside.
  • In a small jar mix oil and balsamic. Seal with a lid and shake vigorously to emulsify.
  • Scatter arugula on a large serving platter. Scatter mint leaves on top of arugula. Place large sliced tomato around the platter and then fit in mini tomatoes and strawberries.
  • Season well with Maldon salt and cracked pepper.
  • Heat a nonstick pan with a tsp of olive oil over medium-high heat. Slice halloumi in 1/4” slices and place gently into pan. Fry for 2 minutes per side.
  • Place fried cheese on top of tomato and drizzle with balsamic and oil.
Keyword dairy free, gluten free, no bake, plant based, raw, salad, vegan

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