Cheesesteak Salad with Chunky Tomato Vinaigrette - alive magazine

Ingredients

• 2 cups (500 mL) cherry tomatoes, halved
• 1/3 cup (80 mL) Kalamata olives
• 1/2 cup (125 mL) sliced mint or basil
• 1 garlic clove, minced
• 2 tsp (10 mL) lemon zest
• 1/4 tsp (1 mL) salt (optional)
• 2 Tbsp (30 mL) balsamic vinegar
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 cup (250 mL) freekeh
• 8 1/2 oz (250 g) block halloumi cheese
• 1 tsp (5 mL) Italian or za’atar seasoning
• 2 tsp (10 mL) extra-virgin olive oil
• 2 red bell peppers, seeded and quartered
• 2 small zucchini, sliced in half lengthwise
• 8 cups (1 L) salad greens