Meals and Courses

  • 4 vine-ripened tomatoes, roughly chopped
  • ½ onion, sliced
  • 1 Lebanese cucumber, thickly sliced
  • 100 g (3½ oz) pitted black Kalamata olives
  • 1 small cos lettuce
  • 250 g (8 oz) haloumi cheese, sliced
  • 4 tablespoons extra virgin olive oil
  • 1½ tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • salt and black pepper

Put the tomatoes, onion, cucumber and olives in a bowl. Tear the lettuce into pieces and add to the salad. Toss well and arrange on a large platter.

Whisk all the dressing ingredients together in a small bowl and season with salt and pepper. Drizzle a little over the salad.

Heat a heavy-based frying pan until hot, add the haloumi slices and cook for 1 minute on each side until charred and softened. Arrange on top of the salad, drizzle over the remaining dressing and serve immediately.

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