• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking in my Genes

  • Home
  • About
  • Recipes
  • Gatherings
  • Free E-Cookbook
  • Contact
    • Privacy Policy

Roasted Tomato, Arugula and Halloumi Salad with Pesto

July 16, 2019 By Jess 6 Comments

  • 4
Jump to Recipe Print Recipe
Roasted Tomato, Arugula & Halloumi Salad with Pesto
Roasted Tomato, Arugula & Halloumi Salad with Pesto
Roasted Tomato, Arugula & Halloumi Salad with Pesto
Roasted Tomato, Arugula and Halloumi Salad with Pesto | cookinginmygenes.com

Ok friends, this Roasted Tomato, Arugula and Halloumi Salad with Pesto might just be my new favourite summer salad!


This salad is full of many seasonal ingredients; you’ll find juicy tomatoes, arugula and basil pesto.

Then the salad is topped with halloumi cheese making it perfect for summer lunch, dinner and even for feeding a crowd!

My first taste of halloumi cheese was in Sweden of all places. We enjoyed it pan-fried to accompany a lunch of breads, spreads and vegetables. Halloumi is a Greek cheese with an extremely high melting point which makes it great for pan-frying or grilling.


It only takes a couple of minutes to cook giving you a delicious, savoury bite that is crispy on the outside and soft and a bit chewy on the inside. I love keeping halloumi in my fridge as an easy protein add-on to salads or wraps; it goes so well with greens!

And, that is exactly why I knew the cheese would pair so well with the roasted tomatoes, arugula and pesto in this salad.


By roasting the tomatoes you get juicy bursts of flavour throughout the salad.

Roasted Tomato, Arugula and Halloumi Salad with Pesto | cookinginmygenes.com
The pine nuts add a bit of crunch and the pesto brings the freshness along with the arugula. Finally a squeeze of lemon brings all of the flavours to the next level.

Roasted Tomato, Arugula and Halloumi Salad with Pesto | cookinginmygenes.com

Roasted Tomato, Arugula and Halloumi Salad with Pesto | cookinginmygenes.com

Roasted Tomato, Arugula and Halloumi Salad with Pesto

Course: Main Course, Salad
Cuisine: American
Keyword: salad, summer salad
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 large salads or 1 salad to share

Made with tomatoes, pesto and arugula, this Roasted Tomato, Arugula and Halloumi Salad with Pesto is sure to become a summer favourite. Perfect for sharing!

Print

Ingredients

Roasted Tomatoes

  • 2 cups baby tomatoes, halved
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/4 tsp coarse salt
  • ground pepper
  • 8 slices halloumi cheese (about half-inch slices)
  • 6 packed cups arugula
  • 1/4 cup toasted nuts I used pine nuts but almonds or walnuts would work too
  • lemon
  • 4 tbsp prepared pesto I love my easy basil pesto but you can use whatever you like!

Instructions

Roasted Tomatoes

  1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.

  2. Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.

  3. Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.

  4. To make the halloumi, heat a medium frying pan to medium heat and add a drizzle of olive oil. Cook the halloumi about 3-5 minutes per side, until a bit golden on each side. Set aside.

  5. To make the salad, divide the arugula between two large plates.

  6. Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.

  7. OR if serving as one large salad, put all of the arugula in one large bowl followed by the remaining ingredients and add the halloumi at the end.

Roasted Tomato, Arugula and Halloumi Salad with Pesto | cookinginmygenes.com
If you’re looking to make this salad quicker, skip the roasting of the tomatoes and serve them fresh! As we head into peak tomato season, serving the tomatoes fresh will be delicious too.


But if you opt to roast the tomatoes they can be made ahead of time and served at room temperature. I’ve also stored the tomatoes in the fridge and used them the next day too!


This Roasted Tomato, Arugula and Halloumi Salad with Pesto is great for an easy weeknight dinner or serve it on the weekend for guests.

This salad recipe is also versatile:

  • Use different salad greens – baby kale or mixed greens work well too
  • Switch out the pine nuts for walnuts or almonds
  • For even more protein, add chicken

Until the next cooking adventure,
Jess

Print Friendly, PDF & Email
  • 4

Filed Under: Main Course, Recipe, Salad Tagged With: arugula, easy salad, halloumi, pesto, roasted tomatoes, salad, summer salad, tomatoes

Previous Post: « What’s In Season – Monthly Favourites
Next Post: Easy Plum Jam »

Reader Interactions

Comments

  1. Carolyn McNeill

    July 5, 2020 at 7:54 am

    Jess I made this for my parents last night and it was delicious!! We were reminiscing about when they took us to Vegas haha. Thanks for the recipe and hope you are well!

    Reply
    • Jess

      July 5, 2020 at 7:06 pm

      Carolyn I love hearing this! And it’s SO nice to hear from you! OMG that Vegas trip feels like a lifetime ago but still one of my favourite memories! I hope you’re doing well too 🙂

      Reply
  2. Denise@urbnspice

    July 25, 2019 at 6:04 pm

    I can understand why you would write in the very first sentence that your recipe for Roasted Tomato, Arugula and Halloumi Salad with Pesto is your new summertime favourite salad, Jessica! Just reading through your post and beautiful photos has already made it a favourite and a ‘must-try’ in my eyes. As much as I agree that fresh tomatoes would also be lovely in this salad, I can imagine the difference that roasting the tomatoes would make with the finished dish, especially with that pan-fried Halloumi! All of these ingredients are my favourite, so combining them in your gorgeous salad is going to be a win-win. Thanks for the inspiration.

    Reply
    • Jess

      July 27, 2019 at 3:29 pm

      Thank you Denise so much for the recipe love!! I’m so happy to hear you think it might just be a new favourite salad for you too! We’ve honestly been eating this salad on repeat and I hope when you try it you enjoy it as much as we do. Happy Summer!

      Reply
  3. Elaine

    July 23, 2019 at 5:19 pm

    Incredible flavours in this salad! I love that you suggest roasting the tomatoes. It makes such a difference. Halloumi has become a favourite cheese in our home this year. Thanks for a delicious recipe!

    Reply
    • Jess

      July 27, 2019 at 3:31 pm

      Thank you Elaine!! And you are so right – roasting the tomatoes makes a HUGE difference! The flavours come together so wonderfully and I hope you enjoy the recipe! Thanks for stopping by the blog 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Welcome to Cooking in my Genes. I share my take on recipes I grew up with, foodie adventures & my kitchen creations. About me…

Claim Your Free E-Book Now!

Receive email updates and
my FREE e-cookbook with
6 simple & seasonal recipes.

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Looking for a recipe?

Sidebar Ad

Recent Posts

  • Brussels Sprouts and Kale Salad
  • What’s In Season – Recipes to Make in January
  • Reader Favourites: Top 10 Recipes from 2020

Recent Comments

  • Jess on Apple Cinnamon Oatmeal Muffins
  • Heather on Apple Cinnamon Oatmeal Muffins
  • Jess on Brussels Sprouts and Kale Salad

Archives

Categories

Footer

INSTA-GRATIFICATION

This One-Pan Baked Chicken has become one of my go This One-Pan Baked Chicken has become one of my go-to dinner recipes!⁠⠀
⁠⠀
Juicy tomatoes are baked with chicken, oregano and an olive oil-lemon for a seriously flavourful dish.⁠⠀
⁠⠀
Plus, one pan=less mess!⁠⠀
⁠⠀
Find the recipe linked in my bio friends⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#weeknightdinner #onepanmeal #chickenrecipes⁠
It's citrus season so I'm making my fav Winter Cit It's citrus season so I'm making my fav Winter Citrus Chopped Salad!⁠⠀
⁠⠀
It's packed full of delicious ingredients like Brussels sprouts, chicken, barley, almonds and citrus for a pop of flavour!⁠⠀
Then it's all topped off with an easy and bright lemon dressing.⁠⠀
⁠⠀
Feel free to swap out ingredients for your tastes too!⁠⠀
⁠⠀
Link in bio friends⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#citrusseason #wintersalad #saladideas⁠⠀
These Apple Cinnamon Oatmeal Muffins are a staple These Apple Cinnamon Oatmeal Muffins are a staple for me, I could seriously eat them every day!⠀
⁠⠀
Apples, cinnamon and oats are such a classic and cozy combination. I also added greek yogurt to give these muffins a little boost of protein.⁠⠀
⁠⠀
Save this post for later and then click the link in my bio for the recipe!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#applecinnamonmuffins #bakefromscratch #muffinrecipe⁠⠀
{new recipe} Happy Monday friends! I'm starting th {new recipe} Happy Monday friends! I'm starting the week off with this Brussels Sprouts and Kale Salad.⁠⠀
⁠⠀
Brussels sprouts are one of the most versatile vegetables for the fall and winter months and they taste great in a salad. Especially topped with a zingy lemony dressing!⁠⠀
⁠⠀
It's a great salad to prep for the week ahead too, especially if you’re craving allll the greens like I am 🥬🥬🥬⠀
⁠⠀
Click the link in my bio to see my take on a healthy-ish caesar salad.⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#brusselssprouts #kalesalad #caesarsalad⁠⠀
These Easy Breakfast Tacos are a great way to star These Easy Breakfast Tacos are a great way to start the weekend & a perfect way to use a variety of vegetables in the fridge!⁠⠀
⁠⠀
I love this recipe because it really is a ‘choose your own adventure.’ Use whichever ingredients are your favourite!⁠⠀
⁠⠀
Here's how I made mine (don't forget to save this post for brunch later):⁠⠀
⁠⠀
INGREDIENTS⁠⠀
4 corn or flour tortillas⁠⠀
4 large eggs, scrambled⁠⠀
1 cup shredded sweet potato or regular potato⁠⠀
1/2 cup thinly sliced red onion⁠⠀
1/2 cup thinly sliced red pepper⁠⠀
3 tbsp extra virgin olive oil (divided)⁠⠀
1/4 cup shredded cheese⁠⠀
salt & pepper⁠⠀
suggested garnishes: sliced radishes, chopped cilantro, hot sauce, salsa, avocado, guacamole, diced tomato or cherry tomatoes, sour cream, sliced cabbage, kale or other greens for garnish⁠⠀
hot sauce⁠⠀
⁠⠀
⁠⠀
INSTRUCTIONS⁠⠀
In a frying pan on medium heat, warm the tortillas, flipping to warm each side 2-3 minutes. Then wrap in a kitchen towel to keep warm.⁠⠀
⁠⠀
To the same frying pan add 1 tbsp olive oil and spread out shredded sweet potato. Let cook until it starts to brown around the edges, add a pinch of salt and pepper, stir and then cook a bit more until your desired doneness. Remove from pan and set aside.⁠⠀
⁠⠀
To the same pan, add another 1 tbsp olive oil and pepper and onions. Sauté for about 5-8 minutes until softened. Remove from pan and set aside.⁠⠀
⁠⠀
Lastly, whisk eggs in a bowl and then add 1 tbsp olive oil to the pan along with eggs. Cook, stirring until eggs are scrambled to your desired consistency.⁠⠀
⁠⠀
Assemble your tacos by spooning sweet potatoes onto each tortilla. Then layer cooked pepper and onions, scrambled eggs and top with your garnishes of choice. ⁠⠀
Enjoy warm!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
⁠#breakfasttacos #brunchgoals #brunchideas⁠
Happy Friday Friends!⁠⠀ ⁠⠀ It's been a whi Happy Friday Friends!⁠⠀
⁠⠀
It's been a while since I've been on the feed so I thought I would say hello & share a few fun facts!⁠⠀
⁠⠀
*My favourite meal is brunch! I love that you can enjoy savoury OR sweet dishes.⁠⠀
⁠⠀
*I love coffee and will always cheers to the weekend with a glass of bubbly or a bourbon-forward cocktail.⁠⠀
⁠⠀
*Before blogging/food photography became my full-time job I ran an event-planning business for 6 years.⁠⠀
⁠⠀
*I live in beautiful Calgary just an hour from the mountains where I love to go summer or winter!⁠⠀
⁠⠀
*I miss hosting dinners & gathering with family and friends sooooo much and look forward to doing that again when we can. ⁠⠀
⁠⠀
Anything else you want to know about me or blogging/photography? I'd love to hear from you in the comments below!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#foodbloggerlife #foodphotography #yycfoodblogger⁠
Does anyone else still feel like they are trying t Does anyone else still feel like they are trying to get out of holiday-mode?⁠⠀
⁠⠀
I've still been craving comfort food so tonight I'm making a big pot of this Chicken Noodle Soup!⁠ The flavours are wonderfully cozy and we will have leftovers to enjoy tomorrow as well.⁠⠀
⁠⠀
Link in bio for the recipe!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#soupseason #souprecipe #comfortfood⁠⠀⁠⠀
{free download} I am a huge fan of smoothies for b {free download} I am a huge fan of smoothies for breakfast or a quick snack to keep me going throughout the day.⁠⠀
⁠⠀
So I've put together a list of my faaaaav smoothies for you and I know you'll find one that you love!⁠⠀
⁠⠀
Click the link in my bio to download ALL the recipes for free!⁠ And share this post with a smoothie-loving friend!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
⁠#smoothierecipe #smoothieoftheday #smoothielove⁠⠀
⁠
Follow on Instagram

Copyright © 2021 · CookinginmyGenes.com

  • 4
This site uses cookies to help provide you the best user experience. Find out more. ok