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Author Notes: We've been eating "lower" carb for the past couple of weeks, so salads are frequently on the menu. This salad reminds me of shish kebab over lettuce. Bonus: Halloumi cheese! —inpatskitchen
Serves 4 to 6
For the vinaigrette
- 1 large clove garlic put through a garlic press or finely minced
- 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
- Combine all ingredients into a jar with a lid and shake, shake shake. Set aside.
For the salad
- 1 medium zucchini
- 1 red bell pepper
- 1 medium red onion
- 8 ounces Halloumi cheese
- 1 large Romaine lettuce heart
- The vinaigrette
- 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 over do.
- 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.
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish