A Salad of Grilled Vegetables over Crisp Lettuce with Halloumi Croutons
Byinpatskitchen
Test Kitchen-Approved
Photo by James Ransom
- Serves
- 2 to 4
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!
Ingredients
For the vinaigrette
- 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
For the salad
- 1 medium zucchini
- 1 red bell pepper
- 1 medium red onion
- 8 ounce halloumi cheese
- 1 large romaine lettuce heart
- The vinaigrette (above)
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Directions
For the vinaigrette
- Step 1
Combine all ingredients into a jar with a lid and shake, shake, shake. Set aside.
For the salad
- Step 1
Slice the zucchini lengthwise and then slice each half lengthwise again. Cut each spear in half crosswise.
- Step 2
Core the red pepper and then cut into four pieces, keeping them as flat as possible.
- Step 3
Peel the onion and then cut into about six wedges. Skewer the wedges onto a metal or wooden skewer.
- Step 4
Slice the halloumi into 1/2-inch slices.
- Step 5
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.
- Step 6
Chop the lettuce into bite-size pieces and place on a platter. Keep refrigerated while you grill the vegetables and cheese.
- Step 7
Set your grill to medium and lightly char the vegetables and cheese. You want them to retain some crispness so don't overdo it.
- Step 8
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.
- Step 9
Arrange the vegetables over the lettuce, top with the halloumi croutons and drizzle with some of the remaining vinaigrette.