A delicious hearty salad that makes an excellent appetizer and goes really well with a nice cold white wine.
Serves: for 3-4 Prep. time: 15′ Cooks in: 15′ Ready in: 30′
4 large tomatoes, firm, ripe, peeled
1 medium red onion, sliced
1/4 cup spearmint leaves, finely chopped
400 g haloumi cheese, in large dices
extra-virgin olive oil
Kosher salt, freshly ground black pepper
Preheat oven at 200C/grill. Dice tomatoes in a bowl and toss with onion, spearmint leaves and a little salt. Refrigerate.
In a bowl toss cheese with 4 tbsp oil season with pepper and transfer in a small ovenproof dish. Bake cheese until nicely colored and a little melting.
Mix cheese with tomato and onion kept in the fridge. Sprinkle with a little extra spearmint leaves if you like and serve immediately.
Photo Vangelis Paterakis – Food styling: Elena Jeffrey
Και η συνταγή στα ελληνικά: Σαλάτα με ψητό χαλούμι και καρεδάκι ντομάτας