Cheesesteak Salad with Chunky Tomato Vinaigrette


Share this Post

Shop Ingredients

How this works

Cheesesteak Salad with Chunky Tomato Vinaigrette

Servings: 4 people
Calories: 0.453kcal



  • 2 cups cherry tomatoes, halved
  • 1/3 cup Kalamata olives
  • 1/2 cup sliced mint or basil
  • 1 garlic clove, minced
  • 2 tsp lemon zest
  • 1/4 tsp salt (optional)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp extra-virgin olive oil


  • 1 cup freekeh
  • 81/2 oz block halloumi cheese
  • 1 tsp Italian or za’atar seasoning
  • 2 tsp extra virgin olive oil
  • 2 red bell peppers, seeded and quartered
  • 2 small zucchini, sliced in half lengthwise
  • 8 cups salad greens


  • In medium-sized bowl, stir together tomatoes, olives, mint or basil, garlic, lemon zest, and salt (if using). Stir in balsamic vinegar and olive oil. Let dressing sit for 30 minutes.
  • In medium saucepan, place freekeh, 2 1/2 cups water, and couple pinches of salt. Bring to boil, reduce heat to medium-low and simmer, covered, until freekeh is tender, about 20 minutes. Drain off any excess liquid. Set aside for five minutes and then fluff with fork.
  • Slice halloumi lengthwise into four slabs. In small bowl, mix together Italian seasoning or za’atar and olive oil. Brush mixture over halloumi slices. Heat grill to medium and grease grates. Cook halloumi slices until tender and grill marks appear, two to three minutes per side.
  • Brush pepper and zucchini slices with oil and lightly season with salt (optional).Grill until tender and slightly charred, about two to three minutes per side. Remove from grill. Peppers will likely cook faster than zucchini. When cool enough to handle, slice peppers into strips and zucchini into half moons.
  • To assemble salad, divide greens among serving plates and top with freekeh, vegetables, halloumi, and tomato vinaigrette.


Great grain 

Freekeh is durum wheat that’s harvested while young and green. After being roasted over an open fire, its straw and chaff is rubbed off, leaving behind a smoky-tasting tender grain that is higher in protein and fibre than most other whole grains.  
Looking for a fresh, simple, and impressively authentic Italian oil?
Bertolli Extra Virgin Olive Oil


Calories: 0.453kcal | Carbohydrates: 36g | Protein: 18g | Fat: 28g | Sodium: 752mg | Fiber: 9g | Sugar: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post


Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine


Leave a Reply