-
Summer Sun-kissed Tomato-Water Vinaigrette:
4 cups red grape tomatoes, halved (1 L)
2 cups yellow grape tomatoes, halved (500 mL)
¼ tsp sea salt (1 mL)
2 Tbsp red wine vinegar (30 mL)
2 Tbsp fresh-minced parsley (30 mL)
3 Tbsp cold pressed canola oil (45 mL)
Grilled Haloumi:
1/2 lb haloumi cheese (250 g)
Salad:
1 English cucumber, diced (1)
1/2 cups pitted Kalamata olives (125 mL)
-
Summer Sun-kissed Tomato-Water Vinaigrette:
- Combine all cut tomatoes in a bowl and season with sea salt, stirring to mix. Let tomatoes sit at room temperature for at least 30 minutes, or until about a 1/4 cup (60 mL) of tomato water begins to pool at the bottom of the bowl.
- Transfer tomatoes to a sieve set inside another bowl and let tomato water drain, reserving tomatoes. Add vinegar and parsley to tomato water and then slowly whisk in canola.
Grilled Haloumi:
- Preheat a gas grill over medium heat. Brush both sides of cheese with canola and season with fresh cracked pepper. Place on grill and cook until grill marks appear, about 3-4 minutes each side. Remove from heat and let cool; cut into 1/2” (1.3 cm) dice.
Salad:
- Combine reserved tomatoes, cheese, cucumber and olives in a large bowl; toss with Vinaigrette. Season with salt and pepper and serve immediately.

Summer Sun-kissed Tomato-Water Vinaigrette with Olives, Cucumbers & Grilled Haloumi
This is a recipe at its best when the big, bold and beautiful flavours found in fresh-picked and locally grown summer tomatoes are used. If you can’t find yellow tomatoes, sweet yellow peppers could do the job as well.
- Makes
- 4
Nutritional Analysis
- Servings
- 4
- Calories
- 263
- Total Fat
- 20 g
- Saturated Fat
- 7.5 g
- Cholesterol
- 40 mg
- Sodium
- 793 mg
- Carbohydrates
- 12.4 g
- Fiber
- 3.5 g
- Sugars
- 6.7 g
- Protein
- 10.4 g
- Potassium
- 657 mg