Tomato Halloumi Salad with Mustard Vinaigrette

I typically type meal concepts based mostly on necessity. This halloumi salad began after I made a loaf of rugbrød (a seedy Danish rye bread) however realized after the truth that I omitted salt. I attempted to not waste meals, so I sliced the loaf skinny, brushed the items with olive oil, and salted generously earlier than baking it into crackers. 

With an abundance of crackers in hand and a basket stuffed with tomatoes, this salad got here to be.

Halloumi Salad

Whereas I may have simply led with this being a tomato salad, the cheese brings the meal collectively. Halloumi has sufficient chunk after grilling to simply stand out as a texture among the many barely delicate tomatoes. Plus, I discover halloumi’s barely extra salty nature a welcome companion to summer season’s scorching days.

The place to seek out halloumi

Halloumi has gained sufficient recognition that it’s simpler to seek out than 10 years in the past. Nonetheless, the value fluctuates from retailer to retailer! You probably have a global market that sells Mediterranean meals, examine there first. My native worldwide market typically has halloumi for half the value you may see at different shops. Dealer Joe’s and plenty of co-ops additionally carry halloumi. 

Halloumi Alternate options

No halloumi? Attain for panela. This Mexican frying cheese is a superb alternative and, a minimum of close to me, is way simpler to seek out than halloumi. Many big-box grocery shops carry an assortment of Mexican cheeses. If you wish to make this vegan, I like to recommend grilled tofu wedges or giant beans–alter the salt ranges in your dressing, because the salad may want extra. 

I selected to make use of a mixture of smaller tomato varieties primarily as a result of that’s what I’ve in extra! Nonetheless, use no matter tomatoes you have got readily available. For bigger tomatoes, take away the core and reduce into bite-sized wedges. 

Rye Crackers

The crushed crackers are important to this recipe, however you have got just a few totally different routes to realize this cracker end. Whereas I made crackers from selfmade bread, store-bought crackers may even work. Search for crackers which are closely seedy or heavy on rye taste. Wasa crispbread is a superb instance of a cracker that might work. You probably have rye flour and seeds readily available, you can too make your crackers or skip the crackers totally and crush a choice of roasted seeds you have got readily available. 

The Dressing for a Halloumi Salad

Lastly, the dressing is punchy. The halloumi is salty, the tomatoes are barely candy, and the crackers have a grassy high quality. As such, the mustard French dressing must deliver brightness. I like to realize this by utilizing two sorts of vinegar: sherry, which brings a slight nut-forward taste, and champagne, which provides a barely floral, stone-fruit taste. 

The dressing has a 2:1 ratio of vinegar to grease, which is extra vinegar than a typical French dressing. Style the dressing earlier than including it to the tomatoes, and alter the oil to your style. 

Mustard French dressing

• 1 small shallot (peeled and minced)
• 2 tablespoons sherry vinegar
• 1 tablespoon champagne vinegar
• ¼ teaspoon kosher salt
• 1 tablespoon stone floor mustard (heaping)
• 1/2 teaspoon floor black pepper
• 6 tablespoons (90 ml) olive oil

Salad Combine

• 1-2 tablespoons olive oil
• 8 ounces (226 g) halloumi
• 1 ½ kilos (680 g) assorted small tomatoes
• 2 ounces (56 g) ye crackers, see word

1. To start out the dressing: Place the minced shallot in a pint jar and add the vinegars and salt. Let relaxation whereas making the salad.

2. To make the salad: Preheat a medium-sized skillet coated with olive oil over medium warmth. Drain the halloumi if wanted and reduce it into 8 slices. The halloumi slices must be a minimum of ¼” in thickness. I desire barely thicker slices in order that some moisture is retained within the cheese after frying.

3. Add the halloumi to the heated skillet and fry till golden brown, 1-2 minutes, relying on how scorching your pan is. Flip and fry the opposite aspect. Take away from the skillet, switch to a chopping board, and reduce every strip into 3-4 items. I like triangles to provide a little bit of visible distinction.

4. Slice the tomatoes in halves and quarters and place them in a bowl with the halloumi.

5. To complete the dressing: Add the olive oil, mustard, and black pepper to the shallot jar. Seal the jar with a lid and shake vigorously, or, to actually emulsify, use an immersion blender till the dressing is silky. Style and alter the olive oil to realize the specified vinegar punch.

6. To complete the salad: Drizzle the dressing over the tomato and halloumi combination, tossing till every part is effectively coated.

7. Crush the crackers utilizing a mortar/pestle, or place them in a bag and crush them with a rolling pin. The purpose is to have a variety of sizes, together with some which were finely crushed. Sprinkle the crushed crackers over the halloumi salad earlier than serving.