large clove garlic, finely minced (or put through a garlic press)
Juice of one lemon
red wine vinegar
extra-virgin olive oil
For the salad
red bell pepper
medium red onion
large romaine lettuce heart
The vinaigrette (above)
In This Recipe
For the vinaigrette
Combine all ingredients into a jar with a lid and shake, shake, shake. Set aside.
For the salad
Slice the zucchini lengthwise and then slice each half lengthwise again. Cut each spear in half crosswise.
Core the red pepper and then cut into four pieces, keeping them as flat as possible.
Peel the onion and then cut into about six wedges. Skewer the wedges onto a metal or wooden skewer.
Slice the halloumi into 1/2-inch slices.
Place the zucchini, red pepper pieces, skewered onion, and cheese slices in a container with a lid and pour half of the vinaigrette over. Cover and give the container a shake or two and let rest for at least an hour.
Chop the lettuce into bite-size pieces and place on a platter. Keep refrigerated while you grill the vegetables and cheese.
Set your grill to medium and lightly char the vegetables and cheese. You want them to retain some crispness so don't overdo it.
Once everything is slightly charred, remove from the grill. Cut the zucchini and red pepper into bite-size pieces and separate the onion wedges a bit. Cut the halloumi into bite-size pieces also.
Arrange the vegetables over the lettuce, top with the halloumi croutons and drizzle with some of the remaining vinaigrette.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!