1-2 cups grape or cherry tomatoes
1 -2 tablespoons olive oil
Salt to taste
8-9 ounces Halloumi cheese
1 fennel bulb, thinly sliced
1-2 tablespoons fennel fronds, roughly chopped
4-5 dried figs, sliced
2-3 handfuls baby arugula leaves
For the vinaigrette:
Preheat the oven to 450 °F, 230 °C.
Place the tomatoes on a baking tray and drizzle with 1-2 tablespoons olive oil. Season with salt. Toss to coat. Roast for 8-10 minutes.
Slice the halloumi cheese.
Heat a cast iron skillet over medium-high heat. Place 1-2 tablespoons oil in the skillet and pan fry the halloumi slices until golden on both sides. About 1-2 minutes per side. Set aside in a plate.
Combine the vinaigrette ingredients in a small bowl and whisk together until combined and emulsified.
Combine the sliced fennel and the figs in a bowl and toss with the vinaigrette.
Place the arugula leaves on a serving dish to create a bed. Place the fennel salad on top.
Arrange the roasted tomatoes all around and then top with the pan-fried halloumi cheese slices.
Garnish with the fennel fronds and serve immediately. Enjoy!
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Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!