Chef Kathryn Kelly’s Recipe for Greek Summer Salad with Grilled Halloumi

Photo Courtesy of Oceania Cruise Lines

Oceania Cruise Lines has a wonderful cooking school at sea led by Executive Chef Kathryn Kelly.  Chef Kelly has lots of recipes inspired by the ports that Oceania visits.  Here is her recipe for a Greek Summer Salad with Grilled Halloumi, a luncheon favorite on the island of Mykonos,

Greek Summer Salad with Grilled Halloumi*
Serves 2

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, 1/2-inch slices
4 paper-thin slices red onion, rings separated
Extra virgin olive oil, for garnish
1 teaspoon dried oregano, preferably Greek
1 tsp. capers for garnish

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 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, capers, and oregano.

*A semi-hard, unripened brined cheese

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