Greek Salad with Grilled Halloumi
Soaking the onion in ice water keeps it crisp while removing some of its bite. If you can't find halloumi, swap in an equal amount of queso fresco; find it in the fine cheese section.
Nutrition
Calories: 310 kcalCarbohydrates: 9 gProtein: 10 gFat: 27 gSaturated Fat: 9 gCholesterol: 30 mgSodium: 810 mgFiber: 2 gSugar: 4 g
Ingredients
- 1 1/2 lb. tomatoes cored and cut into wedges
- Salt and pepper
- 1/2 small red onion thinly sliced
- 1 English cucumber halved lengthwise and sliced
- 1 bell pepper seeded and sliced
- 1/2 cup pitted Kalamata olives
- 3 Tbsp. red wine vinegar
- 2 Tbsp. chopped fresh oregano or 2 tsp. dried
- 8 oz. halloumi cheese cut into 1/2"-thick pieces
- 5 Tbsp. olive oil divided, plus more for serving
Instructions
- 1. Place tomatoes in a colander, sprinkle with 1/2 teaspoon salt, and let drain 15 minutes, tossing occasionally. Meanwhile, add onion to a bowl of ice water and let sit 15 minutes, then drain and pat dry.
- 2. In a large bowl, toss cucumber, bell pepper, olives, vinegar, and oregano until combined; set aside.
- 3. Heat grill to medium-high for at least 10 minutes, then clean and oil grates. Pat halloumi dry, then brush with 1 tablespoon oil. Transfer to grill and cook until well marked and warmed through, 2 to 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
- 4. Add tomatoes, onion, and remaining 4 tablespoons oil to bowl with vegetables and stir gently to combine. Transfer to a platter and top with grilled halloumi, then drizzle with more oil and serve.
- Source: Hannaford fresh Magazine, July-August 2021