Grilled Halloumi Appetizer Salad
"Distinctive Halloumi cheese pairs with crisp red onions, tender zucchini, zesty lime juice and fruity olive oil in this grilled delight. Halloumi, a goat and sheep milk cheese, doesn't melt so you can throw it right on the grill. Delicious as an appetizer, add some Kalamata olives and pita bread for a light summer entrée. Courtesy of Whole Foods."
photo by FolkDiva
- Ready In:
- 13mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 6 ounces halloumi cheese
- 2 red onions, thickly sliced into rounds
- 2 zucchini, sliced into thick rounds
- 3 tablespoons extra virgin olive oil (plus extra for drizzling)
- 2 limes, juice of
- fresh ground pepper, to taste
directions
- Preheat grill.
- Slice Halloumi in half lengthwise.
- Rub Halloumi halves with 1 tablespoon of the olive oil.
- Drizzle one tablespoon of the olive oil on the red onion slices and one tablespoon on the zucchini slices.
- Grill Halloumi, red onions and zucchini, until beginning to blacken, turning frequently, about 2–4 minutes per side.
- Transfer Halloumi to a cutting board and slice each piece in half to make four pieces.
- Transfer Halloumi and vegetables to large platter.
- Drizzle with olive oil and lime juice to taste, and sprinkle with freshly ground pepper.
- Serve warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Oh my! I had never heard of Halloumi cheese and, to my chagrin, it took quite a bit of searching (5 different grocery stores) to find it. But I'm so very glad I did (thank you, Fresh Market!!). Sort of like a perfect hybrid of mozzarella and feta. It grilled beautifully and was oh-so-flavorful. Firm and a little salty/a little minty in flavor. I made this as a light dinner for me and my vegetarian girlfriend. She was in heaven! Both of us were in awe of the flavor and consistency (a great tofu alternative!) The simple marinade of olive oil and fresh lime juice set off the cheese, zucchini, red onion (and squash, which I added on a whim) perfectly. I grilled over charcoal and may have over-blackened on one side, but it didn't stop us from gobbling up this wonderful salad. Thank you, Kate, for introducing me to this incredible cheese! -
I adore halloumi and this recipe lets it shine. Nice touch to add the onions and zucchini. Squeezed both lemon and lime over the salad, and had some kalamata olives on the side. Perfection! -
It's Kate's birthday today - HAPPY BIRTHDAY KATE - and to celebrate that I chose this beautiful salad. I enjoyed it on my balcony while reading in a new cooking mag that arrived today. DELICIOUS! As Ev, I used a griddle pan rather than grilling everything in the oven. I assembled the salad on individual plates and I loved the visual appeal of the different forms and colours. This is a quick, easy and very tasteful salad that would make an elegant first course at a dinner party or a lovely light lunch or dinner served with lots of crusty bread (it will serve two if served as a main meal). Best enjoyed al fresco! -
Deliicious and simple meze! I used a grill pan to grill the cheese and veg as I was out of propane, but I still got a lovely flavour, texture and appearance. Subbed lemon juice in place of the lime as limes are hard to find. Very nice with fresh pita crisps.
Tweaks
-
Deliicious and simple meze! I used a grill pan to grill the cheese and veg as I was out of propane, but I still got a lovely flavour, texture and appearance. Subbed lemon juice in place of the lime as limes are hard to find. Very nice with fresh pita crisps.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
