Heirloom Tomato & Haloumi Caprese Salad

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Caprese Salad. It’s a classic. You know it. You love it. Hopefully. Whether you like it or not, this version is hard to resist. I used organic heirloom tomatoes (um, yum) and haloumi cheese. Haloumi cheese is very common in the Middle East and I believe it’s the only cheese you can grill or fry bare. I also substituted the basil for mint.

This is what you need:

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First thing you wanna do is slice up the cheese and tomatoes.

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I tried to cut the cheese (lol) into similar sizes as the tomatoes.

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Now, sauté the cheese for a few minutes on each side until golden brown. On medium heat is fine.

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All that’s left to do is assembling the salad and stuffing your face.

I did a classic layer situation. You could stack them or layer them in a circle or whatever else you can think of. I wanted to be a bit classic since I switched up the ingredients. I want this to look like a Caprese, my Caprese.

After layering, drizzle with olive oil and balsamic vinegar and then sprinkle some fresh mint and S&P.

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Eat!

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Heirloom Tomato & Haloumi Caprese Salad
Middle Eastern take on a Caprese Salad
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Ingredients
  1. Heirloom tomatoes, sliced
  2. A small block of haloumi cheese, sliced
  3. A few mint leaves, chopped
  4. Drizzle of extra virgin olive oil and balsamic vinegar
  5. S&P
Instructions
  1. Slice the tomatoes and cheese.
  2. Saute the cheese slices for a few minutes on each side until golden brown.
  3. Layer the tomatoes and cheese, alternating them on a platter.
  4. Drizzle with the olive oil and balsamic.
  5. Sprinkle on the mint leaves and S&P, to taste.
  6. Enjoy!
Notes
  1. Eat right away while cheese is still warm. It will taste the best that way.
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