Grilled Halloumi Salad
Summer salads are the best. Not only because they’re always made with fresh, in season vegetables, but because they are always so colorful. This Grilled Halloumi Salad is no exception. It not only highlights in season summer vegetables, but it’s made with an array of bright fruits and vegetables. This simple salad highlights in season summer tomatoes, and gives them an extra pop of flavor from the salty, briny dressing.
The dressing has some star elements, starting with capers. The salty, briny capers and caper brine add some tang to the salad and pairs beautifully with the salty grilled halloumi. Next comes the grilled halloumi, the real star of the show. Halloumi is a salty, briny cheese that tastes heavenly when grilled. The salty halloumi flavors taste even better when paired with the juicy, sweet tomatoes, herbs, and grapefruit. The addition of cucumbers, onions, and peppers add a refreshing crunch and flavor.
TOTAL TIME: 20 minutes
8 oz. halloumi, sliced
2 beefsteak or heirloom tomatoes, sliced in ¼’’ rounds
½ green bell pepper, thinly sliced
½ red onion, thinly sliced
2 mini seedless cucumbers, sliced into coins
½ cup cherry tomatoes, cut in half
½ cup parsley, chopped
2 tablespoons dill, chopped
2 tablespoons mint, chopped
1 tablespoon capers
1 tablespoon caper brine
2-3 tablespoons extra virgin olive oil
1 large grapefruit
Salt (to taste)
Pepper (to taste)
Begin by grilling your halloumi slices for 20 seconds on each side.*
Make the dressing by combining capers, caper bring, extra virgin olive oil, the juice of half a large grapefruit, salt, and pepper. Then, set aside.
Slice the other half of the grapefruit into thin semicircle rounds and add it to your serving bowl/platter along with the rest of the salad components.
Drizzle the dressing over the salad, season with salt and pepper to taste, and serve.
*Alternatively, you can heat up a skillet on the stove and cook for 20 seconds on each side.
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