I’m a huge fan of halloumi, a brined goat’s milk cheese from Cyprus. Because it has a high melting point, this firm, somewhat salty cheese can be grilled directly on the grate. You can skewer chunks along with your favorite veggies or simply grill slices and serve them with the refreshing seasonal salad in this recipe.
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon best-quality red wine vinegar
- 1 teaspoon fresh oregano, chopped, or 1/2 teaspoon dried oregano
- Kosher salt to taste
- Freshly ground black pepper to taste
- 8 ounces cherry tomatoes, halved
- 1 cucumber, diced
- One head romaine lettuce, washed, dried, and torn
- 12 brined Kalamata olives, drained, pitted, and halved
- 1/2 cup loosely packed flat-leaf parsley, coarsely chopped
- 12 ounces of halloumi, cut crosswise into 1/3-inch-thick slices
- 4 tablespoons Greek yogurt (optional)
Make the salad: In a bowl, whisk together 2 tablespoons of the olive oil, the red wine vinegar, oregano, salt, and pepper. Add the tomatoes, cucumber, lettuce, olives, and parsley. Toss gently to coat the vegetables with the dressing and divide evenly on four plates.
Pour the rest of the olive oil onto a rimmed sheet pan and gently coat both sides of each cheese slice. On a medium-hot grill, grill the cheese for 1 to 2 minutes per side, turning with tongs or a thin-bladed spatula. (Work in batches if necessary.)
Top each salad plate with equal amounts of the grilled cheese and add a dollop of yogurt, if desired. Serve immediately.
Yields 4 servings.