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Halloumi advertises itself as the cheese that grills, and man, does it grill. Sliced and briefly seared, it browns and crisps on the surface and gets soft and squeaky in the center. And while it's great on its own, it's better when matched up with cucumbers and anise-y fennel seeds and tarragon leaves.
What Worked: The cooling and licoricey notes of this salad set of the saltiness of the Halloumi in a way that's really quite wonderful.
What Didn't: All clear, nothing to change here.
Suggested Tweaks: We could easily see tossing a few slices of honeydew or watermelon into this salad for a bit of complementary sweetness.
As always with our Cook the Book feature, we have five (5) copies of 'Ripe' to give away.
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