Cucumber and tomatoes with haloumi and tzatziki
Serves 6·Added 5 May 2026 by Tom Melhuish
MainVegetarianSummer
Ingredients
| 6 | roma tomatoes(500 g, cut into 1 cm dice) | |
| 4 | Lebanese cucumbers(1 kg, cut into 1 cm dice) | |
| 1/2 | cup | kalamata olives(pitted and roughly chopped) |
| 1 | small | garlic clove(crushed) |
| 1 | tbsp | oregano leaves |
| 1/4 | cup | mint leaves(torn) |
| 4 | tbsp | extra virgin olive oil |
| 1 | tsp | red wine vinegar |
| Sea salt and black pepper | ||
| 500 | g | haloumi |
| 4-6 | slices | sourdough or other crusty bread |
| Sea salt and black pepper(for tzatziki) | ||
| 2 | Lebanese cucumbers(500 g, finely grated) | |
| 300 | g | Greek yoghurt |
| 1 | tsp | dried mint |
| 1 | garlic clove(crushed) | |
| 1 | tbsp | extra virgin olive oil |
| 1 | tsp | honey |
Method
1.To make the tzatziki, add a pinch of salt to the cucumber and leave to drain in a sieve for 10 minutes. Every couple of minutes, push the cucumber down into the sieve to draw out extra moisture. Combine the drained cucumber with the remaining ingredients and stir together. Season well with a little salt and lots of black pepper.
2.Combine the tomato, cucumber, olives, garlic and oregano and mint leaves in a bowl and add 2 tablespoons olive oil and the red wine vinegar. Season well with salt and pepper and set aside.
3.Slice the haloumi into 5 mm-thick pieces. In a frying pan over medium heat, add 1 tablespoon of olive oil and fry the haloumi on each side for 1 minute or so, until golden. Continue until all the haloumi has been cooked.
4.Arrange the slices of bread on a large platter or serving board. Pile the tomato and cucumber mixture on top of the bread, followed by the haloumi slices, then spoon over a few big dollops of tzatziki. Finish with a drizzle of olive oil and lots of cracked black pepper.
Recipe Notes
AI · may be inaccurate
Tips
The homemade tzatziki is creamy and made ever-so-slightly sweet with a dash of honey. Use slices of bread at the bottom of the salad pile to soak up the juices.
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