Tuck grilled Halloumi cheese among ripe heirloom tomatoes. Scatter with quick-pickled red onion, oregano, pepper and olive oil. Dive in like it's the Aegean.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
15 mins
total:
35 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small, nonreactive saucepan, combine vinegar, the water, sugar and 1 teaspoon kosher salt. Bring to a boil over high. Reduce heat and simmer, stirring occasionally, just until sugar and salt are dissolved. Remove saucepan from heat; add onion, stirring to combine. Let stand at least 20 minutes.

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  • Meanwhile, lightly brush Halloumi with 1 tablespoon olive oil. Preheat a grill pan over medium-high. Arrange cheese slices in pan and cook 1 to 2 minutes or until heated through and nicely marked, turning once.

  • Arrange tomatoes and grilled Halloumi slices on a platter. Spoon the pickled onions and 2 tablespoons of the pickling liquid over tomatoes and cheese. (Discard remaining pickling liquid.) Drizzle salad with 2 tablespoons olive oil. Sprinkle with fresh oregano, 1/4 teaspoon kosher salt and the black pepper.

*SHOPPING TIP

Halloumi is a semi-firm brined cheese from the island of Cyprus. It has a meaty texture and a high melting point, so it can be grilled or fried without losing its shape. It’s a bit tricky to find, but usually available at specialty stores such as Whole Foods.

Nutrition Facts

281 calories; fat 23g; cholesterol 30mg; saturated fat 9g; carbohydrates 12g; mono fat 8g; poly fat 2g; insoluble fiber 4g; sugars 7g; protein 11g; vitamin a 1935.9IU; vitamin c 32.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.2mg; folate 43.2mcg; sodium 584mg; potassium 596mg; calcium 370mg; iron 1.7mg.
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