The Washington Post

Marinated Corn, Tomato and Halloumi Salad

Marinated Corn, Tomato and Halloumi Salad 4.000

(Laura Chase de Formigny for The Washington Post; food styling by Lisa Cherkasky for The Washington

Jul 26, 2016

This Latin American-inspired salad ups the ante on the ripe, sweet quality of summer vegetables by marinating them briefly. Adding a smoked salt to the dressing imparts a subtle grilled flavor.

To save a cooking step, buy precooked quinoa or wheat berries (available on the salad bar at many Whole Foods Markets).

To augment the salad’s Latin American inspiration, add a tablespoon of chopped cilantro.

Make Ahead: The vegetables need to marinate for 1 hour.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • For the salad
  • 2 small sweet chili peppers in various colors, seeded and thinly sliced
  • 1/2 poblano pepper, seeded and cut into thin, bite-size pieces
  • 1/2 pint (3/4 cup) cherry tomatoes, each cut in half
  • Kernels from 2 ears sweet corn
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • One 6-ounce piece halloumi cheese, cut into 1/4-inch-thick slices
  • 1 head butter lettuce or Bibb lettuce, washed, dried, and cut or torn into large pieces
  • 4 cups packed arugula, washed and dried
  • Flesh of 1 large, firm avocado, cut into bite-size chunks
  • 1 cup cooked, cooled quinoa
  • 1 cup cooked, cooled wheat berries
  • For the dressing
  • 1 large clove garlic, minced
  • 1/4 cup sherry vinegar
  • 1 to 2 teaspoons crushed red pepper flakes
  • 1 teaspoon smoked salt
  • 3/4 cup extra-virgin olive oil


For the salad: Combine the sweet chili peppers, poblano pepper, tomatoes, corn, sherry vinegar and oil in a medium bowl. Season with a pinch each of kosher salt and pepper; toss gently to incorporate. Marinate at room temperature for 1 hour.

Meanwhile, make the dressing: Combine the garlic, sherry vinegar, crushed red pepper flakes (to taste) and smoked salt in a mixing bowl. Gradually drizzle in the oil, whisking constantly, just long enough to lightly emulsify the dressing.

Preheat a grill pan over medium-high heat. Add the halloumi; cook for about 30 seconds on each side or until browned in spots. The texture should be firm and slightly chewy. Let cool slightly, then cut into bite-size pieces, about the same size as the avocado and cherry tomatoes.

Combine the butter lettuce and arugula, avocado, pan-grilled halloumi pieces, wheat berries, quinoa and the lightly marinated vegetables in a large serving bowl. Gradually pour in the dressing, adding just enough to coat; toss well. (You might not use all the dressing.)

Serve right away; pass any remaining dressing at the table.

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Recipe Source

Adapted from a recipe from Michael Stebner, culinary director at Sweetgreen.

Tested by Helen Horton.

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Nutritional Facts

Calories per serving (based on 6, using 3/4 of the dressing): 510

% Daily Values*

Total Fat: 38g 58%

Saturated Fat: 10g 50%

Cholesterol: 20mg 7%

Sodium: 620mg 26%

Total Carbohydrates: 36g 12%

Dietary Fiber: 7g 28%

Sugar: 5g

Protein: 13g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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