Holy Moly! If you haven’t tried halloumi cheese yet, then PLEASE make this recipe! When I was going to ASU and  still living in Tempe, I used to go to this fabulous (and inexpensive) place called Oliveo Grill. It’s definitely a college spot, so if you go – don’t expect it to be glitzy and glamorous – it’s far from it! But the food is absolutely delish.

It was one of the few places in AZ where you can get grilled halloumi – a salty, savory cheese with a unique texture that allows it to be grilled without melting.

If it was healthy to eat cheese for every meal, every single day – I would eat halloumi and be a very happy girl. Since it’s summer and I wanted to keep dinner light, I made a halloumi summer salad with balsamic-mustard vinaigrette. Simple – yet delicious.

Halloumi Summer Salad:

for the halloumi:

½ package of hallomi cheese, sliced
1 tbsp olive oil
1 tsp dried oregano
½ lemon
salt and pepper to taste

Heat an outdoor grill or a cast-iron grill pan over medium-high heat.
Brush each side of the halloumi with olive and place on the grill for 2 minutes on each side.
Remove halloumi from grill. Sprinkle with oregano, salt, pepper and drizzle with lemon juice.

for the balsamic-mustard vinaigrette

 

3/4 cup extra virgin olive oil

3/4 cup balsamic vinegar

1 clove garlic, crushed or to taste

1/2 teaspoon dried oregano

2 teaspoons Dijon mustard

1 pinch salt
1 pinch freshly ground black pepper

 

Combine all ingredients in a mason jar and shake, or simply whisk together in a bowl and pour over salad.

for the salad:

1 bag of Spring Mix salad
2 cups micro-greens
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, chopped
1 cup corn, roasted
1 tomato, chopped