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Grilled Halloumi Cheese Salad

There is nothing more homey and comforting than the smell of a grilled cheese sandwich being made. With tomato soup, it is a sensory delight. We have it all here and in salad form.

Brown butter broken tomato vinaigrette is gorgeous and delicious. The little puddles of tomato juices are bright and tongue tickling while the brown butter is nutty.  Any extra vinaigrette, (AS IF!) can be stored in the refrigerator for up to 3 days. The vinaigrette will harden in the refrigerator and can be melted by holding the jar under warm water for a minute.

We took things a bit farther than just browning the cheese. We also toasted the bread and lettuce. HEY, why not? A little char tastes great and makes everything that much more delicious and summery. 

Make sure to use a great quality extra virgin olive oil. We love Colavita!

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


Brown Butter, Broken-Tomato Vinaigrette

  • 2 tablespoons unsalted butter
  • 1 cup grape tomatoes, sliced in half
  • ½ cup extra virgin olive oil, such as Colavita
  • 1 garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper

Browned Halloumi, Bread and Lettuce

  • 1 pound halloumi, cut into 1 inch cubes
  • Extra virgin olive oil, such as Colavita
  • 1 medium baguette, cut into 12 bias cut slices about ½ inch thick
  • 3 heads baby Romaine lettuce, cut in half lengthwise
  • Garnish: grape tomatoes


Brown Butter, Broken-Tomato Vinaigrette

  1. Heat a small saute pan, with 2 tablespoons butter, over medium heat. Cook tomatoes (be sure to add a pinch of salt and pepper) until juices are running and tomato skins lightly browned, about 3-5 minutes. Add garlic clove and stir to combine. Turn off heat.
  2. Transfer tomatoes to a jar and add evoo, lemon juice and shake dressing. The mixture will look like a layered or broken dressing. That is good!
  3. Adjust seasoning with salt and pepper.

Browned Halloumi, Bread and Lettuce

Line a large plate with several layers of paper towels.

  1. Heat a grill pan or saute pan, with a generous layer of evoo to medium high.   Brown cheese on both sides. Transfer to prepared plate.
  2. Toast bread in pan until golden brown.
  3. Char lettuce on each side for just about 2 minutes or until charred. Roughly chop.
  4. To assemble, place two baguette slices in the bottom of the bowl, top with chopped lettuce, then add on a few cubes of cheese. Top with a drizzle of vinaigrette and some of the tomatoes in the vinaigrette.

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