Salads
Summer Sun-kissed Tomato-Water Vinaigrette with Olives, Cucumbers & Grilled Halloumi
This is a recipe at its best when the big, bold and beautiful flavours found in fresh-picked and locally grown summer tomatoes are used. If you can’t find yellow tomatoes, sweet yellow peppers could do the job as well.
Updated
Ingredients
Vinaigrette
- 4 cups red grape tomatoes, halved (1 L)
- 2 cups yellow grape tomatoes, halved (500 mL)
- ¼ tsp sea salt (1 mL)
- 2 Tbsp red wine vinegar (30 mL)
- 2 Tbsp fresh-minced parsley (30 mL)
- 3 Tbsp cold pressed canola oil (45 mL)
Grilled Halloumi
- 1/2 lb halloumi cheese (250 g)
Salad
- 1 English cucumber, diced
- 1/2 cups pitted Kalamata olives (125 mL)
Directions
Summer Sun-kissed Tomato-Water Vinaigrette
- Combine all cut tomatoes in a bowl and season with sea salt, stirring to mix. Let tomatoes sit at room temperature for at least 30 minutes, or until about a 1/4 cup (60 mL) of tomato water begins to pool at the bottom of the bowl.
- Transfer tomatoes to a sieve set inside another bowl and let tomato water drain, reserving tomatoes. Add vinegar and parsley to tomato water and then slowly whisk in canola.
Grilled Halloumi
- Preheat a gas grill over medium heat. Brush both sides of cheese with canola and season with fresh cracked pepper. Place on grill and cook until grill marks appear, about 3-4 minutes each side. Remove from heat and let cool; cut into 1/2-inch (1.3 cm) dice.
Salad
- Combine reserved tomatoes, cheese, cucumber and olives in a large bowl; toss with Vinaigrette. Season with salt and pepper and serve immediately.
Nutritional Analysis
| Calories | 263 |
|---|---|
| Total Fat | 20 g |
| Saturated Fat | 7.5 g |
| Cholesterol | 40 mg |
| Sodium | 793 mg |
| Carbohydrates | 12.4 g |
| Fiber | 3.5 g |
| Sugar | 6.7 g |
| Protein | 10.4 g |
| Potassium | 657 mg |
