A salad recipe that is a feast for the eyes and palate composed in a snap. Halloumi cheese is unique among cheeses. It is lightly salted and retains its shape when exposed to high temperatures. A perfect partner for grilled vegetables. Halloumi cheese is available at specialty stores in the US. An acceptable substitute is the Mexican Queso Blanco or Queso Fresco which has similar qualities. It does not melt when fried or grilled.
Yield: 2-4
Time: 20 minutes plus marinating
Ingredients:
- 2 medium-size zucchini, sliced lengthwise into 1-inch thick ribbons
- 4 Tbsp olive oil
- 10 cherry tomatoes sliced in half
- 9 oz (250 g) Halloumi cheese or Queso Blanco or Queso Fresco, sliced into 3-inch (7,5 cm) pieces (see photo)
- extra virgin olive oil for drizzling
- balsamic vinegar
- 2 Tbsp fresh oregano or flat-leaf parsley, finely chopped
- salt and pepper
Preparation:
Brush both sides of the zucchini ribbons and Halloumi cheese with a mix of olive oil salt and pepper. Set aside.
Preheat a grill pan over medium-high heat. Arrange zucchini ribbons in a single layer in the pan. Grill it for 3 minutes on each side or until you get grill marks on the zucchini. Repeat if necessary. Set aside on paper towels to cool.
Using the same grill pan, grill Halloumi cheese until you get grill marks and the cheese is starting to soften. Set aside on a plate and keep it warm.
Slice cherry tomatoes in the middle. Set aside.
Arrange zucchini, Halloumi cheese, and tomatoes on a serving platter. Sprinkle it with oregano or parsley. Drizzle with extra-virgin olive oil and balsamic vinegar. Give it a good stir and adjust the seasonings. Let it sit for about 20 minutes to absorb the seasonings.
Serve with Pita or French bread as a light lunch or as part of a mezze.
