A salty white sheep or cow’s milk cheese from Greece or Turkey, haloumi is usually eaten grilled. It’s pure, unadulterated deliciousness. I typically see haloumi baked or grilled on restaurant menus, which, for some reason, never appealed to me that much. But one night when we were at dinner in Aspen, Colo., I ordered the most addictive grilled haloumi salad and haven’t been able to get it off my mind since.
Haloumi is a great option for vegetarians, since grilling gives it such a satisfying golden crust on the outside and melty goodness on the inside…even carnivores wouldn’t miss the meat! As a main course option, I skewer it with vegetables and grill, or serve on crusty bread with pesto and eggplant. For this first-course salad, I took a cue from Cypress tradition and served it with cold sweet watermelon, though I added peppery arugula, mint-infused oil and balsamic to the mix. This would be such a welcome and unexpected addition to summer barbecue menus.
—By Camille Styles, Owner and Creative Director at Camille Styles
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