Summer Sun-kissed Tomato-Water Vinaigrette with Olives, Cucumbers & Grilled Haloumi

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
  • Ingredients

    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)

     

  • Directions

    Summer Sun-kissed Tomato-Water Vinaigrette:

    1. 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.
    2. 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:

    1. 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:

    1. Combine reserved tomatoes, cheese, cucumber and olives in a large bowl; toss with Vinaigrette. Season with salt and pepper and serve immediately.

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

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