Farmers Market Corn, Tomato & Halloumi Salad Recipe With Fresh Basil (High Protein, 30 Minutes) High Protein Recipes Salads Vegetarian Gluten-free Farm to Table Recipe Side Dishes Vegetables Dinner

I’ve posted a fair amount of end-of-summer recipes because I so appreciate the generous availability of fresh food I have access to from our amazing farmers and farm workers. This corn, tomato and halloumi salad recipe with fresh basil is extra special because you can make it with the beautiful end-of-summer corn and tomatoes, but also enjoy it during the winter months using frozen corn and store-bought tomatoes.

If you’ve never made a salad with halloumi, it is a mild white cheese that grills in a pan so easily and really adds a load of taste and protein to this salad – or any salad! Add your sliced red onion and pinch some basil leaves, and you are ready to go with this colorful and healthy salad recipe. (Check out the health benefits of protein.)

To make this high-protein, farm-to-table recipe you will need the following wholesome, gluten-free ingredients: halloumi cheese, fresh or frozen corn, cherry tomatoes, an optional jalapeno pepper, cumin seeds, kosher salt, black pepper, red onion, fresh basil and a lime.

This eat the rainbow salad is not only colorful, but you get many health benefits from the good-for-you ingredients. Check out the health benefits of corn, the health benefits of tomatoes, the health benefits of basil and the health benefits of halloumi.

Serve the salad as a light vegetarian lunch or dinner, or as a side dish with your favorite proteins. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 4 tablespoons extra virgin olive oil (divided)
• 12 - 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry
• 2 cups corn kernels, fresh or frozen (from 2 to 3 ears of corn)
• 2 cups halved cherry tomatoes
• 1 jalapeño, finely chopped, optional (take seeds out if you don’t like heat)
• 1 teaspoon cumin seeds
• 1 teaspoon kosher salt, plus more to taste
• black pepper, to taste
• 3/4 cup thinly sliced red onion
• 1/2 cup chopped fresh basil, plus more as garnish
• 1 lime, cut into wedges

Here's how to make it: 

1. Add 2 tablespoons of olive oil to a large skillet (nonstick if you have it) and heat over medium-high for about 30 seconds. Add half the cheese to the skillet and cook for about 2 minutes, or until the cheese is browned.
2. Flip cheese over and cook the other side for 1 to 2 minutes. Remove cheese to a paper towel and repeat with the second batch of cheese.
3. Add the remaining 2 tablespoons of oil to the skillet. Add the tomatoes, corn, cumin seeds and jalapeno, if using. Season with salt and a pinch of black pepper.
4. Cook for 7 to 10 minutes, or until the tomatoes have broken down and corn is soft.
5. Turn off heat and add the cooked halloumi, sliced onions and fresh basil. Serve immediately topped with more basil and a squeeze of lime, if desired. Store any leftover salad in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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