20-Minute Pan-Fried Halloumi and Tomato Salad
A vibrant Mediterranean salad featuring golden pan-fried halloumi cheese and ripe tomatoes dressed in a tangy sherry vinegar mustard vinaigrette. The warm, salty cheese contrasts beautifully with the sweet acidity of fresh tomatoes, while crushed crackers add unexpected textural interest. Perfect as a light lunch, appetizer, or side dish for summer entertaining. This version stands out for its balanced vinaigrette that truly emulsifies and the addition of crushed crackers for crunch.
Ingredients
- 1 small shallot, peeled and minced
- 2 tablespoons sherry vinegar
- 1 tablespoon champagne vinegar
- ¼ teaspoon kosher salt
- 1 tablespoon stone ground mustard, heapingdijon mustard1:1smooth
less texture
- ½ teaspoon ground black pepper
- 6 tablespoons olive oil
- 1 tablespoons olive oil
- 8 ounces halloumi
- 1 ½ pounds assorted small tomatoes
- 2 ounces ye crackers, see note
Instructions
- 1
Place minced shallot in pint jar and add vinegars and salt
- 2
Let rest while making salad
- 3
Preheat medium-sized skillet coated with olive oil over medium heat
- 4
Drain halloumi if needed and cut into 8 slices at least 1/4 inch thick
- 5
Add halloumi to heated skillet and fry until golden brown for 1-2 minutes
- 6
Flip and fry other side
- 7
Remove from skillet and transfer to cutting board
- 8
Cut each strip into 3-4 pieces
- 9
Slice tomatoes in halves and quarters and place in bowl with halloumi
- 10
Add olive oil, mustard, and black pepper to shallot jar
- 11
Seal jar with lid and shake vigorously or use immersion blender until dressing is silky
- 12
Taste and adjust olive oil to achieve desired vinegar punch
- 13
Drizzle dressing over tomato and halloumi mixture
- 14
Toss until everything is well coated
- 15
Crush crackers using mortar and pestle or place in bag and crush with rolling pin
- 16
Sprinkle crushed crackers over salad before serving
Tips
Use an immersion blender to truly emulsify the vinaigrette for the silkiest texture rather than just shaking the jar.
Cut halloumi slightly thicker than 1/4 inch to retain moisture inside while achieving golden browning on the outside.
Crush crackers to varying sizes from fine crumbs to chunky pieces for the best textural contrast in each bite.
Good to Know
Refrigerate dressed salad up to 2 days, add crackers just before serving to maintain crunch.
Vinaigrette can be made 3 days ahead. Fry halloumi and prep tomatoes day of serving.
Serve immediately after adding crackers for best texture contrast.
Common Mistakes
Preheat skillet properly to avoid halloumi sticking and tearing when flipping.
Don't skip resting the shallot in vinegar to mellow the sharp bite.
Add crackers just before serving to avoid sogginess.
Substitutions
FAQ
Can I use a different type of cheese instead of halloumi?
Yes, feta works well but will crumble rather than hold slices. Firm goat cheese or even grilled mozzarella can substitute, though cooking methods may need adjustment.
What if I don't have both types of vinegar called for?
You can use all sherry vinegar or substitute red wine vinegar. The champagne vinegar adds brightness but isn't essential to the dish's success.
How long will the dressed salad keep in the refrigerator?
The dressed salad keeps well for up to 2 days refrigerated, but add the crushed crackers just before serving to maintain their crunch and prevent sogginess.