Grilled Strawberry and Halloumi Salad with Balsamic Vinaigrette Recipe

Name: Grilled Strawberry and Halloumi Salad with Balsamic Vinaigrette Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: For the Vinaigrette:; 1/3 cup extra-virgin olive oil; 2 tablespoon balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon finely minced shallot (about 1 small); Kosher salt and freshly ground black pepper, to taste; For the Salad:; 1 pound strawberries; 8oz halloumi cheese, cut into 1/4-inch slices; 3oz arugula, washed and dried; 3oz spinach, washed and dried; 1/4 cup packed mint chiffonade

Making good use of the grill, this recipe combines both grilled strawberries and seared halloumi cheese with peppery arugula, spinach, mint, and a balsamic vinaigrette to create a salad with a lot of contrasts that work incredibly well together as a whole.

Why this recipe works:

Halloumi cheese has a high melt point, allowing it to be grilled without melting
Grilling strawberries boosts their sweetness and softens them slightly
A balsamic vinaigrette is a great tangy compliment to the sweet strawberries and salty halloumi

Prep: 30 mins

Cook: 15 mins

Total: 45 mins

Serves: 4 servings

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For the Vinaigrette:

1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon finely minced shallot (about 1 small)
Kosher salt and freshly ground black pepper

For the Salad:

1 pound strawberries
8 ounces halloumi cheese, cut into 1/4-inch slices
3 ounces arugula, washed and dried
3 ounces spinach, washed and dried
1/4 cup packed mint chiffonade

To make the vinaigrette: Whisk together oil, vinegar, mustard, and shallot in a medium bowl. Season with salt and pepper to taste. Set aside.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Skewer strawberries and place on grill. Cook until grill marks develop, 1-2 minutes per side. Transfer strawberries to cutting board and discard skewers. Stem and quarter strawberries, cutting quarters in half if strawberries are very large.
Place halloumi on grill and cook until browned on both sides, 2-4 minutes per side. Transfer to cutting board and cut into 1/4-inch dice.
Place arugula and spinach in a large bowl, add in vinaigrette to taste, and toss to coat. Top with strawberries, halloumi, and mint. Serve immediately.

Special Equipment

Grill, 4 bamboo skewers (pre-soaked in water for 30 minutes)

Nutrition Facts (per serving)
405	Calories
31g	Fat
18g	Carbs
15g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	405
% Daily Value*
Total Fat 31g	40%
Saturated Fat 10g	50%
Cholesterol 45mg	15%
Sodium 587mg	26%
Total Carbohydrate 18g	7%
Dietary Fiber 3g	12%
Total Sugars 11g
Protein 15g
Vitamin C 72mg	361%
Calcium 373mg	29%
Iron 2mg	11%
Potassium 418mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.