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Grilled Halloumi and Tomato Salad with Fresh Basil

Author: Callie Hull

Perfect for summer's tomato bounty, this salad features roasted tomatoes, garlic & basil with Mediterranean Halloumi cheese.


  • 1 pint cherry tomatoes, sliced in half OR 3-4 Oregon Star Tomatoes, sliced in quarters
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped basil, plus extra leaves for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound Halloumi cheese, sliced into 1/4″ slices


  1. Preheat oven to 375 degrees
  2. In a medium bowl, toss together tomatoes, garlic, basil, olive oil, salt, and pepper. Transfer to a baking sheet and spread into an even layer.
  3. Bake for 20-25 minutes or until tomatoes are soft and very fragrant. Remove from oven and set aside.
  4. Preheat a grill pan over medium-high heat
  5. Brush Halloumi with olive oil on each side. Place on hot grill pan and cook for 2 minutes per side, or until nice grill marks have formed. Remove from heat.
  6. Arrange Halloumi on plate and top with cooked tomatoes. Drizzle with cooking oil from the baking sheet. Top salad with fresh basil leaves.



Bacon-wrapped Medjool Dates

Author: Jillian & Malcolm Bedell
Serves: Makes 8

This canapé has it all. The date is cloyingly sweet—the cheese is creamy, salty, and tangy and complements the fruit, cutting the date’s sugary intensity