Warm Grilled Halloumi Greek Salad with Fresh Herbs (Vegetarian) Recipe

"This is a slightly different take on a Greek salad, it's UBER-delicious and can easily be doubled! Everything is charred on the outdoor grill, then served warm with a drizzle of the delicious fresh herb marinade/dressing and if you like lots of dressing I advise to double amounts but do not double the fresh garlic amount. Halloumi is a salty Greek Mediterranean cheese, it has a high melting point and it's perfect for grilling. it’s sold in blocks in Greek stores or major grocery stores. If you’re using wooden skewers, make sure to first soak them in water for 30 minutes before threading or they will burn when grilling. This salad is served warm and you can thread the skewers up to 12 hours in advance."

Step by Step Method

Step 1

MARINADE: Place all of the ingredients in a blender or food processor and process on high until smooth, about 1 minute. Refrigerate in a container with a tight fitting lid for up to 1 day.

Step 2

SALAD: Heat a grill to medium (about 350°F to 450°F) and rub the grates with a towel dipped in olive oil.

Step 3

Combine the tomatoes, cheese, and onion in a large bowl and season generously with salt and pepper. Add 1/2 cup of the marinade and gently toss to coat. Reserve the remaining marinade.

Step 4

Thread 1 tomato quarter, 1 piece of halloumi, and 1 onion wedge onto a skewer, followed by another tomato quarter and another piece of halloumi. Repeat to make 6 skewers. Place the skewers in a large, shallow dish, pour any marinade in the bowl over the skewers, cover, and let marinate in the refrigerator for at least 1 hour (or up to 12 hours) which means these can be prepared well in advanced and refrigerated up until your ready to grilled them).

Step 5

Remove the skewers from the dish, allowing any excess marinade to drip away before placing them on the grill. Cover the grill and cook, turning the skewers every 2 minutes, until the vegetables are tender and charred and the cheese is soft, about 6 to 8 minutes total.

Step 6

About 3 minutes before the skewers are finished, brush the romaine with olive oil, season it with salt and pepper, and place it cut-side down on the grill. Cook until slightly wilted and charred on the cut side, about 3 minutes.

Step 7

TO SERVE: transfer the grilled romaine, kebabs, and olives to a large serving platter. (If desired, remove the cheese and vegetables from the skewers and chop all of the salad ingredients.) Drizzle a few tablespoons of the remaining over the salad, passing any leftover marinade on the side!

Step 8

Serve (and get ready for major compliments!).

Tips

Six (8-inch) wooden or metal skewers
Pastry brush or barbecue basting brush
Olive oil, for coating the grill grates

You'll Also Love

KATO BABY

Wow, was this ever good, my friend. Thanks so much for sharing Kitten. It was well worth the extra work. What a great addition to any meal. It alone could have been a meal for me. There were so many great flavors and textures; plus you used my favorite cheese, I was in heaven, we both loved it. I will be making this again this summer, if my kids are able to visit. Sorry no picture my camera battery died. Next time.