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Serves 4 people
Orange Blossom and White Balsamic Vinaigrette
½ cup Chuck Hughes Extra Virgin Olive Oil
¼ cup Chuck Hughes White Balsamic Vinegar
2 tablespoons orange blossom water
1 tablespoon honey
1 tablespoon grainy Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Tomato and Halloumi Salad
1½ pounds heirloom tomatoes cut into ½-inch slices
Flaky sea salt
Freshly cracked black pepper
½ pound mixed cherry tomatoes, cut in half
¼ cup finely diced shallots
¼ cup thinly sliced chives
½ cup orange blossom and white balsamic vinaigrette
1-250 g brick halloumi cheese, sliced into ½-inch pieces
½ cup baby arugula
Chuck Hughes Extra Virgin Olive Oil
Make the Orange Blossom and White Balsamic Vinaigrette
1. Whisk the olive oil, vinegar, orange blossom water, honey, Dijon, salt, and pepper together in a small bowl.
2. Pour the vinaigrette into an airtight container and refrigerate until ready to use.
Make the Tomato and Halloumi Salad
1. Preheat your grill to high.
2. Lay the heirloom tomato slices over a large serving plate and season them with flaky salt and a few cracks of pepper.
3. Add the cherry tomatoes, shallots, chives, and vinaigrette to a medium bowl and season with flaky salt and pepper.
4. Grill the halloumi slices for about one minute per side or until softened with dark grill marks.
5. Randomly arrange the pieces of halloumi over the tomatoes.
6. Stir the cherry tomato mixture and spoon it all over the plate.
7. Sprinkle the arugula all over, finish with a light drizzle of olive oil, and serve.
© 2025, Chuck Hughes
