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Warm Grilled Halloumi Greek Salad with Fresh Herbs (Vegetarian)

Here's how you make Warm Grilled Halloumi Greek Salad with Fresh Herbs (Vegetarian)
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  • Servings: 6
  • Prep: 40m
  • Cook: 10-12m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • MARINADE
  • 2 medium whole lemons (at room temperature -- freshly squeezed, you will be using the juice only)
  • 1/3 cup dry white wine
  • 1/2 cup oil (extra-virgin olive oil, preferably a good Greek olive oil)
  • 1/4 cup packed fresh oregano (leaves and tender stems only)
  • 2 tablespoons packed fresh thyme leaves
  • 2 small garlic cloves (peeled, then minced or chopped)
  • 1 small yellow onion (peeled then quartered)
  • 1 teaspoon salt (I use seasoning salt)
  • 1/2 teaspoon freshly ground black pepper
  • SALAD
  • 3 medium Roma tomatoes (quartered lengthwise)
  • 8 ounces halloumi cheese (cut into 12 pieces)
  • 1 medium red onion (sliced through the root end, peeled, and cut into 6 wedges)
  • Salt and fresh ground black pepper
  • 3 medium hearts of romaine, halved lengthwise through the core
  • 20 kalamata olives (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • Six (8-inch) wooden or metal skewers
  • Pastry brush or barbecue basting brush
  • Olive oil, for coating the grill grates

We hope you enjoy this recipe!

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