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Tomato Salad with Halloumi and Oregano

Photo: Brian Woodcock; Styling: Lindsey Lower
Yield Serves 4
Ripe, meaty tomatoes star in this salad.


  • 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

Nutrition Information

  • calories 67
  • fat 5.5 g
  • satfat 2.1 g
  • sodium 176 mg

How to Make It

  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.