Warm Grilled Halloumi Greek Salad with Fresh Herbs (Vegetarian)
Created by KittenCal on April 9, 2014
- Servings: 6
- Prep Time: 40m
- Cook Time: 10-12m
- Recipe #12399
Ingredients
- 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)
How to Make
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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.
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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.
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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.
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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).
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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.
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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.
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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!
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Step 8: Serve (and get ready for major compliments!).
Nutritional Facts
- Serving Size: 1 (224.4 g)
- Calories 329.5
- Total Fat - 26.6 g
- Saturated Fat - 7.1 g
- Cholesterol - 21.2 mg
- Sodium - 747.9 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 4.8 g
- Sugars - 4.1 g
- Protein - 12.3 g
- Calcium - 438.9 mg
- Iron - 3.2 mg
- Vitamin C - 43.7 mg
- Thiamin - 0.1 mg