From our kitchen to yours, we will share a delectable recipe from Culinary Arts Kitchen Executive Chef Kathryn Kelly each month on Luxury Goes Exploring™. Today, we are inspired by the warm Aegean weather of Greece and opting for a fresh Greek Summer Salad with Grilled Halloumi – a tasty addition to any meal. This salad is simple, but incredibly sublime.
1 cup cherry tomatoes, halved
1 cup 2-inch watermelon cubes
1 cup 2-inch cucumber cubes
6 basil leaves, chiffonade
1 tablespoon olive oil
8 ounces halloumi, in ½-inch slices
4 paper-thin slices red onion, rings separated
Extra virgin olive oil, for garnish
1 teaspoon dried oregano, preferably Greek
In a medium bowl, lightly toss the tomatoes, watermelon and cucumber with the basil. Heat a cast iron grill pan on high heat. When very hot, brush with the oil. Sear the halloumi slices on both sides, creating a black char mark on the surfaces. Plate the salad with the halloumi on the side and garnish with onion rings, extra virgin olive oil and oregano.