Seared Halloumi and Corn Salad with Tomatoes and Zucchini

Seared Halloumi and Corn Salad with Tomatoes and Zucchini

  • 1/4 red onion thinly sliced

  • Juice of 1 lemon

  • 7.5 oz halloumi, cut into 1” cubes

  • 2 Tbs. olive oil, plus more for drizzling

  • Kosher salt

  • 3 ears corn, cobs removed

  • 2 zucchini, diced

  • 2 cups cherry tomatoes, havled

  • 1 peach, diced

  • 1 cup fresh basil

Place the thinly sliced pieces of onion in a bowl and top with lemon juice. Set aside.

In a medium non stick saute pan, warm the olive oil over medium high. Sear the halloumi on all sides until golden brown, about 2 to 3 minutes. Set aside

In the same pan add the corn and zucchini and saute for 3 to 5 minutes or until the vegetables are just starting to soften.. Place both into a large bowl top with cherry tomatoes, peach, halloumi, and pinch of salt and pepper. Pour the lemon juice over the mixture and mix well. Top with red onion and fresh basil.

Serve immediately.

Makes 3 to 4 servings.

Amanda Frederickson1 Comment