Photo: Brian Woodcock; Styling: Lindsey Lower
Ripe, meaty tomatoes star in this salad.
+ Add To Shopping List
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.
Fat 5.5 g
Satfat 2.1 g
Sodium 176 mg