This recipe is all about peak produce by highlighting ripe heirloom tomatoes and fresh peas. Pan-seared halloumi cheese and crunchy croutons help finish it off.
This recipe is mostly the result of trying to figure out how not to let my CSA box go to waste. That’s where the ripe heirloom tomato and fresh peas come in. I also happened to make some croutons for a work assignment the other day, which were a natural addition. Supper With Michelle also posted a salad not too long ago that prompted me to pick up some halloumi cheese on my most recent grocery run. And voila! In throwing those things together I came up with this beauty.
As I just now sit here typing this post up for all you cool cats and kittens, I realize this is really just a panzanella salad at its core. If you’re unfamiliar, panzanella hails from Tuscany and consists of stale bread and tomatoes as the main salad components. Some other ingredients that usually show up are onions, basil, cucumber, olive oil, and vinegar.
Instead of stale bread, I used some croutons that I made myself by frying pieces of bread in a skillet with a bunch of olive oil and butter. But if you don’t want to go through that work, then store bought is fine. And I happened to have one lone ripe heirloom tomato in my kitchen that was ready to be consumed. I love heirloom tomatoes because they tend to be really pretty, but in reality, any tomatoes will do—just make sure they’re ripe and ready to eat.
Fresh peas can definitely be eaten raw, but I wanted to cook them just ever so slightly in olive oil that then also dresses the salad. This part isn’t really necessary, but I was mostly experimenting. It’s your business what you do in your kitchen, so I’ll leave this step up to you. (Warning: Speaking from experience, the peas will pop out of the pan and all over your kitchen if the oil is too hot. So don’t do that.) And if you can’t find fresh peas, then defrosted previously frozen peas should work just fine.
I had forgotten how much I love halloumi cheese until that post from Michelle. If you’re unfamiliar, halloumi cheese is made from a mixture of goat’s and sheep’s milk and originally comes from Cyprus, which is located in the eastern part of the Mediterranean sea. It’s fairly firm and has a high melting point, which means it holds up well to being grilled or, in this case, pan fried. It also has a great “meaty” texture, making this salad satisfying for vegetarians and omnivores alike.
Tomato Pea Halloumi Salad
This recipe is all about peak produce by highlighting ripe heirloom tomatoes and fresh peas. Pan-seared halloumi cheese and crunchy croutons help finish it off.
Ingredients
- Extra-virgin olive oil
- 2 slices (3.5 ounces/100 grams) halloumi cheese
- 1/4 cup shelled fresh peas
- 1 medium (1/2 pound/227 grams) heirloom tomato, cut into bite-sized pieces
- Balsamic vinegar
- Flaky sea salt
- Black pepper
- 1/2 cup (or so) croutons
Instructions
- Heat some oil in a nonstick skillet over medium to medium-high heat and fry the halloumi until brown, about 1 minute per side. Transfer to a cutting board and dice.
- Wipe out the skillet, add a few tablespoon of oil along with the peas and place over low heat for 2 to 3 minutes to gently warm the peas, if desired.
- Arrange the tomato pieces in a dish. Spoon the peas over top along with the olive oil. Scatter the diced halloumi. Sprinkle with some salt and add a few grinds of black pepper. Drizzle with some balsamic vinegar and then finish with the croutons. Serve.
Love this recipe! I just happened to have everything on hand, including some tomatoes from the garden and homemade croutons and I definitely think it will be a new summer staple. Thank you so much!!
I’m obsessed with halloumi cheese so I’m always looking for new unique delicious recipes to use it in. This one did not disappoint! It was so easy to make & was packed with great flavours and freshness. Thanks for this, its a keeper!