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Recipe Detail Page
Nectarine and Tomato Salad with Fried Halloumi and Basil
Summer 2020
A platter of sweet nectarines and juicy tomatoes becomes a satisfying salad with the addition of salty, squeaky pan-seared halloumi. Serve it with warm pita for a simple weekend lunch. Since halloumi is best straight out of the pan, have the rest of the salad plated and ready before you cook the cheese.
Serves 4 to 6
1 lb (455 g) mixed ripe heirloom tomatoes
1 lb (455 g) ripe nectarines
Coarse sea salt and freshly ground pepper
1 ½ tbsp (22 mL) sherry vinegar
3 tbsp (45 mL) extra virgin olive oil
⅓ cup (80 mL) thinly sliced red onion
½ cup (125 mL) torn basil leaves, lightly packed
1 tbsp (15 mL) vegetable oil
½ lb (225 g) halloumi, sliced ½-inch (1-cm) thick
1 Cut large tomatoes into wedges, medium tomatoes into thick slices, and small ones in half. Arrange on a large serving platter. Halve, pit and cut nectarines into wedges. Arrange on serving platter with tomatoes. Season with salt and pepper. Drizzle with vinegar then olive oil. Sprinkle with onion and basil.
2 Heat vegetable oil in a large nonstick frying pan over medium-high heat. Add halloumi. Cook until golden brown, about 1 minute per side. Arrange around salad and serve immediately.
Serves 4 to 6
