Halloumi is a fabulous cheese from Cyprus and a favorite in Greek cooking. Halloumi is similar to mozzarella in texture, but salted and with a greater depth of flavor. It's known as a grilling cheese because, although it softens nicely, it doesn't melt - which means it lends itself well to all types of cooking methods, retaining most of its shape.
- 1 8-ounce package of halloumi cheese, cut in 3/8-inch slices
- 1/2 teaspoon of olive oil
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- FOR THE GARNISH
- freshly ground black pepper
- oregano or mint leaves
- 4-5 cherry tomatoes, cut in half
- balsamic vinaigrette
Preheat a nonstick frying pan over high heat.
Place the halloumi slices on a plate with the olive oil and brush lightly to coat both sides of each slice of cheese.
Sear the cheese in the pan, 1 minute on the first side and 1-2 minutes on the other side. It will smoke (open a window), and form a deep brown crust. The cheese should soften but no liquid should escape - poke with your spatula to test - but it will not melt.
Place fried cheese on a plate and garnish with pepper, herbs, tomatoes, and vinaigrette.
Yield: 5-6 pieces