Summer Corn and Tomato Salad with Grilled Halloumi
By Sammi Brondo — July 26, 2024
I love a good summer salad, and the combination of flavors in this one does not disappoint. It’s got sweet corn, creamy avocado, fresh tomatoes and salty halloumi all tossed with a simple and refreshing dressing.
I’m a big fan of lettuce-less salads. You don’t have to worry about the lettuce to toppings ratio – it’s all toppings!
Plus, so much produce is fresh and in season in the summer, it’s the perfect time for a loaded lettuce-less salad.
This one combines so many different flavor profiles and textures, which help to make it so satisfying.
Corn is a staple in the summer. It’s so easy to make – just boil it in a pot – and doesn’t need anything fancy. Summer corn is delicious right off the cob.
Similarly, tomatoes are in season in the summer and so delicious during this time. Perfectly ripe tomatoes can be so sweet and refreshing.
And, if you’ve never had halloumi, it’s a salty type of cheese that can withstand high heat, making it perfect for grilling. Trust me, if you like cheese, grilled halloumi is beyond delicious.
I like this salad just as is – it has a great mix of different food groups and nutrients. But, if you want to add to it or find you need a little more protein to feel satisfied, it would be good with grilled shrimp, salmon or chicken on top. You can also mix in quinoa to add a little more protein too.
Cook the corn
Bring a large pot of water to a boil. Add the corn and boil for about 5 minutes, until kernels are soft and bright. Remove corn from the pot and set aside to let cool.
Grill the halloumi
Slice halloumi into thin slices. Brush a pan or grill with 2 tablespoons of olive oil and turn heat to medium high. Add halloumi and cook on each side for about 10 minutes, until golden grill marks appear. Remove halloumi from the heat and set aside.
Prepare the salad and dressing
Slice tomatoes in half and dice avocado. Add to a large bowl. Once the corn has cooled, use a knife to slice down the cob to remove the kernels. Add to the bowl with the tomatoes and avocado.
Once the halloumi has cooled, cut into small pieces and add to the bowl with tomatoes, avocado and corn. Add the crostini to the bowl.
Make the dressing. Pour dressing over the salad, toss to combine and serve.
Notes
- Storage: To make this salad in advance, cook the corn and grill the halloumi. You can also prepare the dressing in advance and store in an airtight container in the fridge. Store the corn, grilled halloumi and chopped tomatoes together in an airtight container in the fridge. When you’re to eat or serve, add the avocado and crostini and toss with the dressing.
- Additional add ons: There are so many other things you can add to this salad that would also be delicious. If you want to add a little more, try chopped cucumbers, bell pepper and/or red onion.
Ingredients
- 2 ears of corn
- 4 oz halloumi cheese
- 1 cup cherry tomatoes
- 2 avocados
- ¾ cup crostini or croutons
- ¼ cup + 2 tablespoons olive oil
- ½ lemon juiced
- 2 tsp honey
- Salt
- Pepper
- Basil to garnish optional
Instructions
- Bring a large pot of water to a boil. Add the corn and boil for about 5 minutes, until kernels are soft and bright. Remove corn from the pot and set aside to let cool.
- Slice halloumi into thin slices. Brush a pan or grill with 2 tablespoons of olive oil and turn heat to medium high. Add halloumi and cook on each side for about 10 minutes, until golden grill marks appear. Remove halloumi from the heat and set aside.
- Slice tomatoes in half and dice avocado. Add to a large bowl.
- Once the corn has cooled, use a knife to slice down the cob to remove the kernels. Add to the bowl with the tomatoes and avocado.
- Once the halloumi has cooled, cut into small pieces and add to the bowl with tomatoes, avocado and corn. Add the crostini to the bowl.
- Make the dressing: whisk together the 1/4 cup olive oil, lemon juice, honey, salt and pepper. Pour dressing over the salad, toss to combine and serve.
