Roasted Asparagus Salad with Fried Halloumi and Fresh Tomatoes Recipe
This vibrant Roasted Asparagus Salad with Fried Halloumi and Fresh Tomatoes is a perfect blend of tender roasted asparagus, juicy grape tomatoes, and crispy golden halloumi cheese, all tossed in a tangy sherry vinaigrette and finished with fresh basil leaves. Ideal as a light lunch or an elegant side dish, this salad combines roasted and fried textures with bright, fresh flavors in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting and Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 1 1/2 pounds asparagus, hard ends trimmed
- Kosher salt, to taste
- Extra virgin olive oil, for roasting and frying
- 3 cups grape tomatoes (about 1 1/2 pints), halved
- 4 ounces halloumi cheese (optional), cut into 1/4-inch thick squares
- 15 large basil leaves, torn
Sherry Vinaigrette
- 1/4 cup sherry vinegar (or white wine vinegar)
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon sumac (optional)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F. Lightly coat a baking sheet large enough to hold the asparagus in a single layer with a thin layer of olive oil.
- Season and roast asparagus: Place asparagus spears on the prepared baking sheet. Sprinkle with kosher salt and drizzle with olive oil, then toss to evenly coat. Spread asparagus in a single layer and roast in the preheated oven until tender, about 15 to 20 minutes. Remove from oven and allow to cool slightly.
- Make the sherry vinaigrette: In a medium mixing bowl, whisk together sherry vinegar, olive oil, minced garlic, and sumac if using. Season the dressing to taste with kosher salt and black pepper.
- Fry the halloumi (optional): Heat a generous glug of olive oil in a large skillet over medium heat. Fry halloumi squares in batches, cooking until each side is golden brown, about 1 to 2 minutes per side. Remove and set aside.
- Toss vegetables and cheese: Add halved grape tomatoes and fried halloumi (if using) to the bowl with the vinaigrette and toss gently to combine.
- Assemble and serve: Arrange the roasted asparagus on a serving platter. Top with the tomato and halloumi mixture, then scatter torn basil leaves over the top. Serve immediately and enjoy the fresh and flavorful salad.
Notes
- Halloumi cheese is optional but adds a wonderful salty, crispy texture to the salad.
- Sumac adds a subtle tangy flavor; omit if unavailable.
- Use sherry vinegar for authentic flavor, but white wine vinegar is a good substitute.
- This salad is best served fresh but can be stored in the refrigerator for up to a day, keeping components separate.
- For a vegetarian dish, ensure halloumi is suitable or omit cheese to make vegan-friendly.
