Salads

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

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.

Prep Time

Servings

4

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 Halloumi

1/2 lb halloumi cheese (250 g)

Salad

1 English cucumber, diced (1)

1/2 cups pitted Kalamata olives (125 mL)

Summer Sun-kissed Tomato-Water Vinaigrette

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.
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 Halloumi

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-inch (1.3 cm) dice.

Salad

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

Ingredients

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 Halloumi

1/2 lb halloumi cheese (250 g)

Salad

1 English cucumber, diced (1)

1/2 cups pitted Kalamata olives (125 mL)

Did you know?

Canada exports 90% of its canola production (seed, oil, meal) to over 50 different countries.

Did you know?

Canola-based biofuel reduces lifecycle greenhouse gas emissions by up to 90% compared to traditional diesel.

Directions

Summer Sun-kissed Tomato-Water Vinaigrette

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.
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 Halloumi

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-inch (1.3 cm) dice.

Salad

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

Nutritional Analysis

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

Sugar

6.7 g

Protein

10.4 g

Potassium

657 mg

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