Photo: Brian Woodcock; Styling: Lindsey Lower
Yield
Serves 4

Ripe, meaty tomatoes star in this salad.

How to Make It

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.

You May Like

Ratings & Reviews