Chimichurri Tomato Salad with Halloumi

Salads & Sides

Chimichurri Tomato Salad with Halloumi




chimichurri tomato salad melissa hemsley

10 minute Refreshing Herbaceous Halloumi Tomato Salad (Chimichurri style- a very delicious salsa style dressing from Argentina and Uruguay).

If you’ve got a handful of watercress, rocket, radish leaves or carrot tops to use up, you could finely chop those in too for an extra green boost and save on food waste. To make this lunch more substantial, add beans, lentils or roasted sweet potato would be great.

For loads more tomato ideas, check this post for my fave tomato recipe round up.


1. By hand, chop the garlic and the herbs (make sure the stems are finely chopped, the leaves can be roughly chopped) and mix everything together in a bowl. Season to taste. You want it tangy, garlicky and herbaceous! (Alternatively blitz the chimichurri ingredients and then mix into the tomatoes.)

2. Pop a large frying pan on a medium high heat & fry the halloumi on high for 1 minute or so on each side until golden. Transfer the halloumi to a plate and drizzle a little honey over along with an extra sprinkle of oregano. Enjoy straight away with the tomato salad while the halloumi is straight from the pan! The tomato salad will keep for a few days and get even tastier.


400g ripe cherry tomatoes, halved
250g halloumi, sliced into 12
1 tsp raw honey
For the Chimichurri:
Big handful fresh coriander, leaves & stems
Big handful chives or spring onions
Big handful fresh parsley, leaves and stems
2 tbsp apple cider vinegar or lemon/lime
4 tbsp extra virgin olive oil
1 fat garlic clove, finely chopped
1 tsp dried oregano/thyme + extra to serve
chilli flakes or fresh chopped chilli, to taste
sea salt & pepper

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