Grilled Halloumi Salad

Ingredients:

2 tablespoons red wine vinegar

1 teaspoon fresh lemon juice (from 1 lemon)

½ teaspoon za’atar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 clove garlic, grated or finely chopped

5 tablespoons olive oil, divided

12 ounces Halloumi cheese, sliced ½ inch thick

2 hearts romaine lettuce, coarsely chopped

1 15-ounce can chickpeas, drained and rinsed

1 English cucumber, thinly sliced

1 small red onion, thinly sliced

½ cup kalamata olives, pitted and halved

 

Preparation:

To prepare dressing, whisk vinegar, lemon juice, za’atar, salt, pepper, and garlic in a large bowl.  Slowly whisk in 4 tablespoons oil to infuse.

Heat a cast-iron skillet or barbeque grill to high heat.  Add remaining 1 tablespoon oil to a bowl and add the cheese.  Swirl to coat.  Working in batches if necessary, add cheese in a single layer and cook, flipping once, until browned, about 30 seconds per side.  If using the grill, spray first with cooking spray and use a metal spatula to flip, turn, and remove the grilled cheese to a platter when grill marks appear.

Place romaine, chickpeas, cucumber, onion, and olives on serving plates.  Add dressing and toss to cover.  Divide cheese among plates.