Halloumi Cheese and Tomato Salad in a Caper Vinaigrette |
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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Halloumi a salty cheese originating in Cyprus and made from sheep’s or goat’s milk and often grilled or fried because it melts very slowly Ingredients:
8 ounces halloumi cheese, cut into 2 slices |
1 lb tomato, chopped (or grape tomatoes halved) |
1/3 cup olive oil |
1 tablespoon lemon juice |
2 garlic cloves, minced |
2 teaspoons chopped fresh rosemary |
1/2 cup fresh basil, minced (or chiffonade) |
1 -2 tablespoon capers, drained (2 is better!) |
kosher salt |
fresh ground pepper |
salad greens (optional) |
Directions:
1. In a bowl, mix the oil, lemon, capers, garlic and rosemary. Add the sliced cheese, turning to coat and cover. Marinate for at least one hour.
2. Preheat the grill to medium-high heat (or fry in a pan over medium-high heat). Remove the cheese from the marinade reserving the vinaigrette. Grill the halloumi until browned, about 2 minutes each side. Don't overcook. Cool and cut into smaller pieces and toss with the basil, tomatoes and reserved vinaigrette. Season with salt and pepper and serve over greens, if desired.
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