Bring a touch of Mediterranean flair to your table with this vibrant Haloumi, Tomato, and Flatbread Salad. This recipe effortlessly combines the salty, creamy texture of grilled haloumi with the juicy sweetness of assorted tomatoes and the crispness of lightly charred flatbread. Dressed simply with white wine vinegar and a quality Cobram Estate extra virgin olive oil, this salad is a symphony of fresh and comforting flavors. The addition of fragrant herbs like oregano and basil, along with peppery baby beetroot leaves, rounds out this dish, making it a colorful and healthful choice for any meal. Perfect for a quick lunch or as a side at your next barbecue, this salad is as delightful to look at as it is to eat. Follow these simple steps to create a dish that’s sure to impress with its bold flavors and textures.
Ingredients
500g mixed tomatoes (we used trussed, cherry, grape and heirloom)
1 tablespoon white wine vinegar
2 tablespoon Cobram Estate Classic Extra Virgin Olive Oil
250g Halloumi, drained, sliced 1cm thick
2 flatbread, Lebanese bread or tortillas, torn into large pieces
2 tablespoon Oregano leaves
¼ cup basil leaves
½ cup baby beetroot leaves
Sea-salt flakes and freshly ground black pepper, to season
Method
Cut largest tomatoes into rounds, others in half and leave some of the smaller tomatoes whole. Transfer to a serving platter or tray. Drizzle with vinegar and Cobram Estate Classic Extra Virgin Olive Oil and allow flavours to infuse. Meanwhile, preheat a barbecue flat plate, barbecue grill or a non-stick frying pan over high heat.
Brush haloumi with a little Cobram Estate Classic Extra Virgin Olive Oil then cook in batches for 1 minute each side or until golden brown. Transfer to a plate. Cook bread for 30 seconds each side.
Add bread, haloumi, oregano, basil and beetroot leaves to tomato mixture. Toss well and season with salt and pepper. Serve immediately.
Bring a touch of Mediterranean flair to your table with this vibrant Haloumi, Tomato, and Flatbread Salad. This recipe effortlessly combines the salty, creamy texture of grilled haloumi with the juicy sweetness of assorted tomatoes and the crispness of lightly charred flatbread. Dressed simply with white wine vinegar and a quality Cobram Estate extra virgin olive oil, this salad is a symphony of fresh and comforting flavors. The addition of fragrant herbs like oregano and basil, along with peppery baby beetroot leaves, rounds out this dish, making it a colorful and healthful choice for any meal. Perfect for a quick lunch or as a side at your next barbecue, this salad is as delightful to look at as it is to eat. Follow these simple steps to create a dish that’s sure to impress with its bold flavors and textures.
Ingredients
Method
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