|Grilled Halloumi Cheese and Tomato Salad|
Mom and Nan would scrutinize the vendors’ wares, making
their selection based on quality and price. The trunk of our car sagged with
bushels of tomatoes and red peppers – two important ingredients for Nanny’s
recipes. The red peppers were ear-marked for Nan’s red pepper paste. The
tomatoes served numerous purposes – some for tomato paste, some for specific
recipes such as dolma, and the firm, ripe, sweet tomatoes were assigned to any dish
that Nan would conjure up.
feast on delicious tomatoes, ours are in season when most of the country’s
landscape is still covered in snow.
heirloom tomatoes when available) that would even have met Nanny’s approval!
Halloumi Cheese and Tomato Salad
12 oz. pkg. of red grape or cherry tomatoes, and 1-12 oz. pkg. of yellow grape or cherry tomatoes may be
substituted. If using the smaller tomatoes, cut each in half.
Halloumi cheese, sold in most Middle Eastern and Whole Foods markets, is made
from a combination of sheep’s and goat’s milk. Since it’s not a melting cheese,
it holds up well on the grill. Be warned: Halloumi cheese is rather salty!
or pistachio nuts, optional
tomatoes) in a mixing bowl. Add basil strips.
and pepper; toss gently with tomatoes and basil.
heat. Cook cheese for 3 minutes per side or until golden brown. (NOTE: If you
don’t have a grill pan, a large non-stick skillet will do the trick. You just
won’t get grill marks.)
with two slices of grilled cheese. Garnish with toasted pine nuts or pistachio
nuts if desired. Serve immediately.