Greek Summer Salad with Grilled Halloumi

Courtesy of Regent Seven Seas Cruises - The most inclusive luxury experience!

From Culinary Arts Kitchen Executive Chef Kathryn Kelly...

Today, they are inspired by the warm Aegean weather of Greece and opting for a fresh Greek Summer Salad with Grilled Halloumi – a tasty addition to any meal. 

This salad is simple, but incredibly sublime!

If you are not familiar with Halloumi, it is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavor imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.

Since the cheese has a high melting point, it can be easily fried or grilled. .

Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many a times it is offered as an accompaniment with cold beer. 

The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad.

Greek Summer Salad with Grilled Halloumi 

Serves 2
1 cup cherry tomatoes, halved
1 cup 2-inch watermelon cubes
1 cup 2-inch cucumber cubes
6 basil leaves, chiffonade
1 tablespoon olive oil
8 ounces halloumi, in ½-inch slices
4 paper-thin slices red onion, rings separated
Extra virgin olive oil, for garnish
1 teaspoon dried oregano, preferably Greek

In a medium bowl, lightly toss the tomatoes, watermelon and cucumber with the basil. Heat a cast iron grill pan on high heat. When very hot, brush with the oil. Sear the halloumi slices on both sides, creating a black char mark on the surfaces. Plate the salad with the halloumi on the side and garnish with onion rings, extra virgin olive oil and oregano.