grilled halloumi caprese saladRipe tomato slices play well with grilled salty halloumi in this grilled halloumi caprese salad. A rethink of the traditional tomato and mozzarella caprese, and I think maybe even better! It was a super busy weekend at our house Oscar turned two and we hosted a big family BBQ and Sunday was Father’s Day. My quick to make but still yummy Father’s Day dinner for Neil was BBQ flank steak and this salad, and some fresh garlic thyme pita bread and hummus. Fresh and tasted like summer.

I first tried halloumi about 15 years ago backpacking in Cyprus and we’d have it wrapped with grilled meats in a pita (usually at 2am after a night out). This meal reminds me of all those flavours.

As with all simple recipes, quality ingredients are key. Thankfully they’re not hard to find for this salad. I let my tomatoes ripen on the window sill for a few days, and just bought the halloumi from my local grocery store. You can get cow or sheep and both are great. The basil came from my garden, the olive oil from my mother-in-law’s recent trip to Italy and the balsamic reduction is store bought. You can find balsamic reduction at any major grocer now. It’s reduced balsamic vinegar (make sure you read the ingredients) and so handy to drizzle over a salad, BBQ meats or cheeses. I use it for salad dressing instead of honey often too.  My boys gobbled this salad up and used the fresh pita bread for the leftover olive oil on the plate. So if you occasionally eat carbs like we do, serve up a little good bread for this recipe – worth the calories to sop up that good olive oil! Makes four side portions.

grilled halloumi caprese salad

Ingredients:
250 gram package halloumi cheese
2 large or 3 small ripe tomatoes
salt and pepper
10 whole basil leaves
2 tablespoons olive oil
2 tablespoons balsamic reduction

Cut the halloumi cheese into 1/4 inch pieces. I usually get 10-12 slices per package. Pat dry with paper towel. Heat a non stick pan or case iron skillet to medium heat. Grill cheese for 2 mins a side until golden brown. Use a rubber spatula to check it every minute or so. I do it in two batches to not crowd the pan. Slice tomatoes in 1/4 inch slices and layer on serving platter. Drizzle with olive oil and salt and pepper to taste. Layer grilled halloumi on top of tomatoes. Drizzle with balsamic reduction and toss basil leaves over top. Eat right away or can sit on the counter for 30 minutes or so until serving.  Recipe can easily be doubled. Enjoy and happy summer eating!

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