2 Tablespoons shallots, finely chopped 1 teaspoon oregano, chopped
2 Tablespoons lemon juice
2 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1 pint cherry tomatoes cut in half or 3 medium heirloom tomatoes (if in season)
1 medium English cucumber, peeled, seeded and cut into 1/2-inch dice
1 cup Kalamata olives, pitted and sliced lengthwise
9 ounces Halloumi cheese, drained and patted dry
1 Tablespoon olive oil
4 cups baby arugula, washed and dried
Prepare Ingredients: Finely chop the shallots and the oregano and place into a medium bowl. Juice the lemon into the bowl. Add the red wine vinegar and the mustard and whisk to combine well.
Emulsify Dressing: Slowly whisk the olive oil into the bowl. Season the dressing with the salt, pepper and sugar. Taste and re season if necessary.
Prepare Salad Ingredients: Cut the cherry tomatoes in half (or in 1” dice) and the cucumber into cubes. Place into a bowl. Pit the olives, slice them lengthwise and add them to the bowl. Set aside.
Grill Cheese: Preheat grill pan. Slice the Halloumi into 8 equal pieces. Brush with olive oil. Grill until grill marks form, about 30 seconds per side. Transfer to a cooling rack. Slice into bite size pieces if desired.
Plate Salad: Lay out all of the first course plates in a single layer. When instructed by chef, toss arugula lightly with half the dressing. Divide arugula among salad plates. Toss the tomatoes, cucumbers and olives with some of the dressing and evenly distribute among plates. Distrubute the Halloumi, wipe the rim clean and serve immediately.
Recipe created by Parties That Cook®