Cucumber Tomato Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Course
Main Course, Salad
Cucumber Tomato Salad
Description
This Cucumber Tomato Salad centers on fresh Persian cucumbers and cherry tomatoes that provide a crisp and juicy base. Grilled halloumi cheese is sliced and brushed with olive oil before being cooked until well-charred, imparting a firm, slightly smoky flavor and texture that holds up well among the vegetables.
The salad is enhanced by thinly sliced red onions for a mild pungency and homemade croutons made from grilled bread slices, adding a satisfying crunch. Drizzled with Greek salad dressing and garnished with fresh basil leaves, the salad highlights a balance of herbaceous, salty, and bright flavors.
This salad pairs well as a refreshing side dish alongside grilled meats or seafood, or as a light vegetarian option for lunch. Optional flaky sea salt can be sprinkled just before serving to amplify the flavors. The grilling of halloumi and croutons adds depth by combining smoky elements with fresh produce.
Ingredients
- 2 cucumber Persian
- 3 cups cherry tomato
- 6 to 8 ounces halloumi cheese
- extra-virgin olive oil
- red onion scant ¼ cup, thinly sliced
- croutons from 2 large slices of bread, homemade, grilled option
- Greek salad dressing
- ⅓ cup basil fresh
- sea salt optional, flaky
Instructions
- Thinly slice the cucumbers, halve the tomatoes, and set aside.
- Slice the halloumi into ½-inch thick planks. Rub both sides with olive oil and grill 2 to 3 minutes per side, until well-charred. Remove from the grill and slice the planks into cubes.
- Assemble the salad with the sliced cucumbers, tomatoes, halloumi, red onions, and croutons. Drizzle with the dressing and top with fresh basil. Season to taste with flaky sea salt, if desired.
User Reviews
Overall Rating
5
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