(2017) Cherry Tomato, Corn and Halloumi Salad

Recipe Author: Conne Ward Cameron

From Martha Stewart – love this combination. If you don’t want to buy halloumi (which is a very cool cheese if you’re not familiar with it) consider some feta. Maybe from Decimal Place? You could just do the feta as it comes from the container, or give it a little saute as suggested here. It’s fun if you haven’t tried “sauteed cheese” before.


1/2 teaspoon grated lime zest, plus 2 tablespoons fresh juice 6 tablespoons extra-virgin olive oil 1 tablespoon thinly sliced garlic (from 2 cloves) Kosher salt and freshly ground pepper 2 cups corn kernels (from 2 ears) 3 cups halved cherry or grape tomatoes 4 ounces halloumi, cut into 1/4-inch slices 2 cups packed baby arugula, preferably wild


Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whisk oil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.

Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.

Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.