Halloumi Caprese Salad

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!

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Servings: 4 servings

Ingredients

• 1 block halloumi cheese cut into 1/2 inch thick slices
• 1 tablespoon extra-virgin olive oil for coating the cheese
• 2 large tomatoes cut into thick slices
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Splash of balsamic vinegar
• Splash of extra-virgin olive oil
• 1 tablespoon fresh basil leaves cut into thin strips (chiffonade)

Instructions

• Pre-heat the grill or a grill pan on the stove top, to medium high heat. Brush the cheese lightly with olive oil. Grill the cheese until grill marks appear. Arrange the cheese with the sliced tomatoes. Season with salt and pepper. Drizzle the salad with balsamic vinegar and olive oil. Top with the fresh basil and serve.

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