Grilled Halloumi Salad

This simply-perfect salad is tossed with ripe heirloom tomatoes and topped with grilled halloumi and bright herbs.

5 ounces baby arugula greens or Romaine lettuce, torn in small pieces
1-2 cups heirloom tomatoes, cut into bite-sized pieces
3 tablespoons good quality olive oil
1 Walla Walla sweet onion, thinly sliced
8 ounces halloumi cheese, sliced into 1-inch strips
⅓ cup freshly-chopped mint, basil, mint or oregano, or a combination thereof
Sea salt and fresh ground pepper

1. Place the arugula or lettuce greens in a medium-sized bowl. Add olive oil, tomatoes and sweet onion and toss very gently to combine. Season to taste with salt and pepper.

2. Heat a grill or grill pan to medium heat, then grill the halloumi cheese strips, browning on both sides. (This should take about 2 minutes per side.)

3. Place cheese strips over greens, then sprinkle the salad with fresh herbs.

Fried Jimmy Nardello Peppers with Halloumi Cheese

Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.

8 ounces halloumi cheese
2-3 Jimmy Nardello peppers
Juice from half of a lemon
2-4 tablespoons olive oil for frying
Pinch red pepper flakes
Fresh ground pepper

1. Drain the halloumi and cut it into cubes, then pat cubes very dry with paper towels. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well, then slice the peppers in half inch slices.

2. Heat 2 tablespoons olive oil in a heavy skillet over medium heat, adding more as needed to evenly coat the bottom of the skillet. When hot, add the cubes of halloumi and peppers and cook for a few minutes without stirring, until the bottoms of cheese are well-browned, and peppers begin to char.

3. Flip the halloumi and peppers with a pairs of tongs. Once cheese is browned on both sides, remove to a paper-towel lined plate; continue to cook and toss the peppers until they are as soft and blackened as you’d like, about 5 minutes more.

4. Transfer the fried cheese and peppers to a bowl along with any oil in the pan. Grind black pepper over the cheese, add the red pepper flakes and the lemon juice. Stir well, and serve warm or at room temperature.

Midsummer Splendor Recipes


As summer produce continues to ripen apace—from the grape tomatoes and slicing cucumbers in the gardens to the donut peaches and juicy plums in the orchards—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring a beautiful orzo pasta baked in smoky pork stock, plus locally-crafted halloumi cheese and sweet red pepper kabobs to toss on the grill. Freshly-made apricot jam, sun-dried tomato pomodoro loaf and a light Yakima Valley Sauvignon Blanc also help to anchor this midsummer meal.

Here are a few recipe ideas for the week:

Baked Orzo with Smoked Pork Stock
Flavorful and filling, this satisfying baked dish is wonderful served with this week’s grilled halloumi kabobs.

Grilled Halloumi Cheese Kabobs with Sweet Red Peppers
The perfect accompaniment to this week’s baked orzo.

Village Salad with Tomatoes, Cucumbers & Radishes
A Mediterranean-style classic, tossed with a light red wine vinaigrette and fresh herbs.

Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summery greens, veggie slaws and pasta salads.

Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.

Grilled Halloumi Kabobs with Sweet Red Peppers

The perfect accompaniment to this week’s baked orzo.

5 ounces halloumi cheese, cut into 1-inch cubes
2 sweet red peppers, seeded and sliced into 2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper to taste
Wood or metal skewers

1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water, and allow to soak while preparing the other ingredients.)

2. Thread cheese cubes onto the skewers, alternating with the red pepper slices. In a small bowl, combine 1 tablespoon olive oil with a dash of salt and pepper, then brush each kabob on both sides with the mixture.

3. Grill each kabob, flipping occasionally, until the cheese is golden and the sweet peppers are softened and slightly charred.

4. Remove kabobs from the grill and transfer to a platter. Drizzle the entire dish with the additional 1 tablespoon olive oil and then sprinkle with the parsley.

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