Peach, Tomato and Corn Salad with Haloumi Cheese

Tomatoes from my garden!

This amazing tasting salad, inspired by my daughter Alyssa, is August perfection. The tomatoes and herbs from my garden and the peaches and corn from a farmer’s market together with haloumi cheese made for a perfect lunch one day and then the next and so forth. You get the message.

While the haloumi can be quite salty, soaking it in the fridge for a few hours or overnight can decrease the sodium counts. I’ve included amounts of everything in the recipe but you can play it by ear – you can increase or decrease the proportions of any of the main ingredients. You can also double or triple the recipe, if you like.

Peach Tomato and Corn Salad with Haloumi Cheese

3 ounces haloumi cheese, cut into 3/8-inch slices
1 1/2 cups cherry and/ or grape tomatoes, halved
2 medium peaches, diced
1 cob cooked corn, shucked
1-2 tbsp. chopped fresh oregano
1-2 tbsp chopped fresh mint
1 1/2 tbsp extra virgin olive oil
2 tsp good quality balsamic vinegar
Salt and freshly ground pepper, to taste

Place haloumi slices in a non-stick skillet, spray with vegetable oil cooking spray and heated over medium-high heat. Turn the cheese slices over after about 2 minutes,  or until the cheese is golden brown. Cook for about another minute, or until the cheese is golden brown.

Meanwhile, gently toss together tomatoes, peaches, corn and herbs and dress with olive oil and vinegar. Add salt and pepper, to taste. (Keep in mind that the amount of salt needed will vary with how salty the haloumi is.)

Place on plate and top with haloumi slices and enjoy!

Makes 2 servings

Nutrition information per serving:
• Calories: 330
• Protein: 15 grams
• Fat: 20 grams
• Saturated fat: 8 grams
• Carbohydrate: 28 grams
• Dietary fibre: 6 grams
• Sodium: 475 milligrams