Tomato Salad with Halloumi and Oregano

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Tomato Salad with Halloumi and OreganoRecipe
Photo: Brian Woodcock; Styling: Lindsey Lower
Ripe, meaty tomatoes star in this salad.
Serves 4


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2 teaspoons canola oil
1.5 ounces thinly sliced halloumi cheese
2 medium tomatoes, cut into 1/4-inch-thick slices
1 tablespoon fresh lemon juice
1 teaspoon fresh oregano leaves
1/8 teaspoon kosher salt
1/8 teaspoon black pepper


1. Heat canola oil in a nonstick skillet over medium heat. Add halloumi cheese; cook 2 minutes on each side or until browned. Top sliced tomatoes with halloumi, lemon juice, fresh oregano leaves, kosher salt, and pepper.

Created date

May 2014

Nutritional Information

Calories 67
Fat 5.5 g
Satfat 2.1 g
Sodium 176 mg