Grill/Barbecue
Grilled Halloumi Croutons Are the Only Croutons We're Adding to Our Salads
Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from longtime Food52er inpatskitchen, it's a summery salad you're going to want to put on repeat.
One serious perk to all of the testing that happens for our recipe contests is tasting those tests. And I have to say, I felt like I won the jackpot after testing this grilled vegetable salad for the recent grilling contest. There were so many strong contenders that it didn't quite make it to the finals, but this one was too good to let it slip under your radar—I've been making it over and over again this summer, and I bet you'll want to, too.
There's a mix of temperatures and textures between the crisp lettuce, grilled vegetables, and toasty halloumi cheese, and it all comes together with a flavorful dressing that does double-duty as a marinade.
The salad is perfect as is, but if you want to make it your own, I've got a few ideas: Mix it up by grilling whatever vegetables you have on hand. Try making a batch and a half of the dressing—I like to have a bit more for marinating, plus, it's important to get those halloumi slices totally coated so you don't risk them sticking to the grill (ask me how I know...). I also think it would be good with a grilled protein (or these grilled cauliflower steaks) on top to turn it into even more of a main dish. Or just make a double recipe of the halloumi croutons, because if you're anything like me, you'll want to start incorporating them into everything!
| 1 | large clove garlic, finely minced (or put through a garlic press) |
| 1 | teaspoon dried oregano |
| 1/4 | teaspoon Dijon mustard |
| Juice of one lemon | |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1 | teaspoon granulated sugar |
| 1 | tablespoon red wine vinegar |
| 1/2 | cup extra-virgin olive oil |
| 1 | large clove garlic, finely minced (or put through a garlic press) |
| 1 | teaspoon dried oregano |
| 1/4 | teaspoon Dijon mustard |
| Juice of one lemon | |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1 | teaspoon granulated sugar |
| 1 | tablespoon red wine vinegar |
| 1/2 | cup extra-virgin olive oil |
| 1 | medium zucchini |
| 1 | red bell pepper |
| 1 | medium red onion |
| 8 | ounces halloumi cheese |
| 1 | large romaine lettuce heart |
| The vinaigrette (above) |
| 1 | medium zucchini |
| 1 | red bell pepper |
| 1 | medium red onion |
| 8 | ounces halloumi cheese |
| 1 | large romaine lettuce heart |
| The vinaigrette (above) |
What's your favorite vegetable to throw on the grill? Fill us in below.
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Written by: Lindsay-Jean Hard
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