Cucumber-Tomato Salad with Seared Halloumi and Olive Oil Croutons
A refreshing cucumber-tomato salad with crispy seared halloumi and rich olive croutons will be your new favorite SALAD OF SUMMER. It's so delicious and perfect for the season.
Yield: 4 servings
For the croutons
  • 1 lb slightly stale sourdough bread, broken into 1-inch chunks
  • ⅓ cup olive oil
  • kosher salt, to taste
For the salad
  • 4-5 cups seedless cucumber chunks
  • kosher salt and freshly ground black pepper, to taste
  • 2-3 lb cherry tomatoes, halved
  • 1 garlic clove, grated
  • 2 tbsp red wine vinegar
  • ½ cup olive oil
  • 3 tbsp thinly sliced fresh basil
  • 1 lb halloumi, cut into 1-inch cubes
For the croutons
  1. Heat oven to 400F. Spread the bread cubes on a large baking sheet. Drizzle with olive oil and toss to combine. Sprinkle with salt, as needed.
  2. Bake until golden and crunchy, about 15-20 minutes, stirring once and rotating the pan halfway through. Allow to cool slightly.
For the salad
  1. Toss the cucumber cubes with ½ tsp salt and pour into a colander in the sink. Top with an ice pack and let rest while you prepare the remaining ingredients.
  2. In a large salad bowl, combine the cherry tomatoes with ½ tsp salt, the grated garlic, red wine vinegar, olive oil, and basil. Stir to combine.
  3. Heat a large nonstick pan over medium-high heat and lightly coat with olive oil. Add the halloumi cubes to the pan and fry until golden on each side, 2-4 minutes.
  4. Add the halloumi and cucumber to the bowl with the tomatoes. Toss with half of the bread cubes and divide among serving plates. Top with the remaining croutons and serve immediately.
Recipe from NYT Cooking
Recipe by Joanne Eats Well With Others at