I’m participating in a fun virtual global cooking class that provides a box of diary ingredients for each class. The last class was a tour of Greece along with a nutrition presentation and cooking demonstration. My box of Greek inspired dairy products came with a block of halloumi cheese. Having never had halloumi cheese, I did a bit of research to find out that grilling the cheese, which I did on the stove top in a grill pan, is the one of the best ways to serve it. It was deliciously creamy on the inside and had nice sharp grill marks on the outside. My twist on a Caprese salad was finished with olive oil, balsamic vinegar and fresh basil. Serve this simple and easy salad with some crusty bread and your favorite rosé wine!