Heirloom Tomatoes with Halloumi Cheese and Italian Salsa Verde

Tomato season is in full swing here in New England, and for anyone who loves fresh produce, it's the most delicious time of year. There’s something truly magical about biting into a plump, sun-ripened tomato that’s just been purchased from a local farmstand. Unlike the greenhouse-grown, mass-produced varieties from California or Mexico, local summer tomatoes have an unmatched depth of flavor. Juicy, aromatic, and bursting with natural sugars and glutamates, these tomatoes deserve more than just the usual caprese or bruschetta treatment.

Why are summer tomatoes so much better? It’s not just nostalgia—it’s science. The combination of long daylight hours, warm temperatures, and slow vine-ripening allows tomatoes to develop their full flavor potential. As a result, they have more balanced acidity, deeper umami, and richer texture than their out-of-season counterparts. Winter tomatoes, typically picked early and gassed with ethylene to ripen artificially, simply can’t compare to the complex sweetness and vibrant color of peak-summer fruit.

Chefs know this and take full advantage. You’ll find summer tomatoes in everything from chilled gazpacho and tomato-water cocktails to heirloom tomato carpaccio. A classic tomato sandwich with a swipe of baconnaise? Absolutely. Or tossed in olive oil, garlic, and herbs for a rustic starter. Some chefs confit or slow-roast tomatoes to intensify their flavor, while others simply season them with flaky salt to concentrate the glutamates and let the produce shine. Raw or cooked, these tomatoes need very little to become the star of the plate.

This year, I wanted to take a different route and pair them with something a bit unexpected: Italian salsa verde. Think of it as a lovechild between Caesar and green goddess dressing. Bright, herbaceous, and deeply flavorful, this Northern Italian condiment is made from parsley, garlic, capers, anchovies, vinegar, and olive oil. Some versions include mustard or breadcrumbs for extra body. Originally served alongside bollito misto, a traditional dish of boiled meats in Piedmont and Lombardy, this green sauce is an unsung hero in the summer kitchen. It’s tangy, salty, and herbal—exactly what juicy tomatoes need to feel lifted and complete.

To round out the dish, I add crispy slices of pan-fried halloumi cheese. This semi-hard cheese hails from Cyprus and is traditionally made with sheep and goat’s milk. What makes halloumi unique is its high melting point, allowing it to be grilled or fried without falling apart. That golden crust and chewy interior bring a perfect salty counterpoint to the sweet tomatoes and zingy salsa verde. Originating as a protein-rich staple before the age of refrigeration, halloumi has become a global favorite for salads, sandwiches, and summer skewers alike.

Of course, every salad needs a little crunch. Enter broken crostini. These rustic crouton-style shards soak up all the juices from the tomatoes and salsa verde, adding both texture and flavor to every bite. Finish the dish with a handful of basil tops or microgreens to punch up the freshness even more.

This summer tomato salad with Italian salsa verde, fried halloumi, and crostini is the perfect celebration of seasonal produce. It’s fresh, bold, and satisfying enough to be a light lunch or a stunning side dish. If you’re looking for a way to elevate your tomato game this summer, this might just be your new go-to recipe.

Heirloom Tomatoes with Halloumi Cheese and Italian Salsa Verde

Step aside, Caprese, this fresh, bold, and satisfying salad is the way to elevate your tomato game this summer. Italian salsa verde is a powerhouse of flavor that perfectly balances juicy tomatoes and crispy olive oil fried cheese for a light lunch or a stunning side dish. 

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 30 minutes

Cook Time: 4 minutes

Servings: 4

Ingredients:

• 1 bunch flat-leaf parsley leaves and tender stems (~4 ounces), roughly chopped

• 2 tablespoons capers

• 4 oil-packed anchovy fillets

• 2 medium garlic cloves, chopped

• 1 large egg yolk

• 2 tablespoons freshly squeezed lemon juice 

• ¼ cup plus 2 tablespoons, extra-virgin olive oil, divided, plus more for serving

• Kosher salt, to taste

• 12 ounces of heirloom tomatoes, sliced

• Freshly ground black pepper, to taste

• 8 ounces Halloumi cheese (or other grilling cheese), cut into slices

• Broken crostini, for serving

• Microgreens or basil tops, for serving

Directions:

1. SALSA VERDE. In the bowl of a blender, add together chopped parsley, capers, anchovies, garlic cloves, egg yolk, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add ¼ cup of olive oil and pulse briefly to emulsify. Season the salsa verde with kosher salt and set aside. 

2. SLICE TOMATOES. Using a Forge To Table 7” Bunka Chef Knife, slice heirloom tomatoes into bite-sized pieces. Season lightly with kosher salt and freshly ground black pepper, and set aside. 

3. FRY HALLOUMI. In a medium skillet over medium heat, add remaining 2 tablespoons extra virgin olive oil. Once hot, add sliced halloumi cheese and cook until browned, about 3 minutes. Flip and cook on the other side until browned, an additional 3 minutes. Remove from heat and set aside. 

4. SERVE. To serve, spread some of the salsa verde across the bottom of the plate and layer over a few slices (2 ounces) of the halloumi cheese. Top with the seasoned heirloom tomatoes 3 ounces. Discard any juice from the tomatoes. Top with some broken crostini for crunch, basil tops/microgreens, and another drizzle of extra virgin olive oil, if desired. Enjoy!

Chef’s Notes:

• The tomato juice that comes from the seasoned tomatoes can make an excellent tomatoe vinaugrette with a splash of sherry vinegar, extra virgin olive oil, salt and pepper. Waste not!

• If Halloumi cheese is unavailable, Italian Primo Sale, Paneer, Queso Blanco, and Kefalotyri cheese are all acceptable substitutes. 

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