Recipe Easy recipe: Tabbouleh with strawberries and halloumi – perfect for summer
A panzanella full of contrasts
With the smoky sweetness of BBQ-confit tomatoes and the burst of fresh ones, this salad showcases the depth and brightness of Quebec-grown Cocktalio tomatoes by SAVOURA. It’s summer in every bite!
Ingredients
BBQ-Confit tomatoes:
- 1 cup of SAVOURA Cocktalio tomatoes
- 1 tbsp olive oil
- Pinch of salt
- Pinch of sugar
- Dried herbs (oregano or thyme), to taste
- Foil for cooking
Salad:
- 2 cups of fresh SAVOURA Cocktalio tomatoes, halved or quartered
- 1 ball of mozzarella or bocconcini, torn by hand
- 2 cups of rustic bread, stale or toasted, torn into chunks
- A handful of fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- Fleur de sel and freshly ground pepper, to taste
Preparation
To make the BBQ-confit tomatoes:
- Preheat your BBQ to medium-low, around 275–300 °F (135–150 °C).
- Place the tomatoes on a large piece of foil. Drizzle with olive oil, then sprinkle with salt, sugar, and herbs.
- Fold up the edges of the foil to create a sealed pouch, leaving some room for steam.
- Set the pouch on the grill away from direct flame, close the lid, and cook for about 45–60 minutes, until the tomatoes are tender and slightly caramelized.
- Remove from heat and let cool slightly before using.
To assemble the salad:
- In a large bowl, combine the fresh and cooled BBQ-confit Cocktalio tomatoes.
- Add the bread, torn mozzarella, and basil leaves.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper, then toss gently.
- Let sit 10 minutes at room temperature before serving.
