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Ripe, meaty tomatoes star in this salad.

Carolyn Malcoun
Recipe by Cooking Light July 2014

Gallery

Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

67 calories; fat 5.5g; saturated fat 2.1g; sodium 176mg.
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