Sunday, July 13, 2014

Summer Salad with Halloumi

I simply can't get enough of the warm weather...FINALLY, right?


I love it all: being outdoors, sitting on the deck, heading to the farmer's market, just being outside! 
And when it comes to summer produce, well, tomatoes rock my world--sometimes I eat them like an apple, or turn them into my bruschetta 'Summer In Your Mouth', or add cottage cheese for a light snack. And of course, a sandwich or burger has not quite reached its potential if the tomato is missing.  

Anyhow, I stumbled upon a new favorite this summer--a simple combination of heirloom, beefsteak, and cherry tomatoes with a hot, seared, and briny Greek cheese called Halloumi--found at Trader Joe's or Whole Foods.


I call it my alternative to the traditional Caprese Salad Jon and I love this time of year.  Halloumi comes pre-packaged, oftentimes sliced perfectly for immediate use.  It's delicious all by itself when seared and eaten with fresh bread, too.  



Whatever you do, keep it simple with just a drizzle of olive oil, lemon juice or add a few teaspoons of my Summer Pesto--AWESOME! A great summer salad or meal for college living.

(Original recipe idea for using Halloumi found in Cooking Light and Epicurious magazines--seems to be the new fad...and for good reason...DELISH!)

Equipment:
Non-stick skillet

Ingredients:
Handful of arugula
Fresh Beefsteak, Heirloom, Cherry Tomatoes
1-2 Tbls of fresh basil pesto
Olive oil
Fresh lemon juice
Salt & Pepper to taste

Halloumi cheese


Instructions:
1. Wash your hands and produce.
2. Assemble your plate with arugula and fresh sliced tomatoes.

3. Add a few tablespoons of fresh basil pesto.


4. Sear your halloumi slices until golden brown crust appears.


5. Add a spritz of lemon.

6. Add the cheese on top of your tomatoes.
7. Drizzle with olive oil, lemon, salt & pepper to taste.


8. Your welcome!