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
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