Fresh Farmers Market Salad Recipe With Corn, Tomato & Halloumi by Jan Mostrom
Summer corn and tomatoes are available locally where I live, and I love to use what is in season for as many meals as possible. And if you've seen my recipes, you might notice I love a great salad that can be our whole meal. This farmers market summer salad recipe with halloumi is one of those for us.
Never heard of halloumi? Halloumi is a cheese that's made with goat or sheep's milk. Occasionally it will be made with cow's milk. Some people describe the texture of this cheese as "squeaky." Halloumi has a high melting point, which makes it perfect for pan-frying or grilling. Many vegetarians use the cheese as a meat substitute.
All you need to make this wholesome, healthy salad recipe is the following ingredients: olive oil, halloumi cheese, fresh corn, cherry tomatoes, a jalapeno pepper, cumin seeds or ground cumin, ground coriander, red onion, fresh basil and a lime. Try adding a green under it like lettuce, baby spinach, arugula or kale, and maybe a tender, delicious biscuit to maximize a locally sourced and nutritionally dense lunch or dinner.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Total Time: 25 to 30 minutes
Servings: 2 to 4
Ingredients
- 4 tablespoons extra-virgin olive oil (divided)
- 12 ounces halloumi cheese, diced into 1-inch cubes and patted dry
- 2 cups corn kernels, fresh uncooked or frozen and thawed (3 large ears of corn)
- 2 cups halved cherry tomatoes
- 1/2 - 1 jalapeño, seeded or not, diced (seeds provide the heat)
- 1 teaspoon cumin seeds or 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 cup thinly sliced red onion
- 1/2 cup chopped fresh basil
- 1 lime
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Recipe Notes
- To ensure that the cheese gets brown, pat it dry with paper towels.
- Add other fresh vegetables to this salad to make it your own.
Here's how to make it:
- Heat a frying pan on medium-high heat. Add 2 tablespoons of olive oil. When the oil is hot gently add half of the halloumi cubes (make sure to pat them dry). Be patient here and cook halloumi until it is golden brown on the first side and then turn it over. When both sides are golden brown remove to a paper towel and repeat the process on the second half of the cheese.
- When the cheese is done add 2 more tablespoons oil to the pan. Add the uncooked corn, tomatoes, jalapeño, cumin, and coriander. Season with salt and pepper. Cook for 5 to 10 minutes until everything is soft.
- Remove tomato mixture from heat and place in a medium serving bowl. Add chopped basil, the cheese, sliced onion, the juice from the lime and salt and pepper, to taste. Garnish with fresh basil, if desired.
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