Grilled Haloumi Caprese
 
 
by:
Serves: 6 to 8
Ingredients
  • 2 pounds tomatoes (a variety of sizes and colors, if possible) sliced
  • Salt and ground black pepper
  • 1 pound haloumi cheese, cut into ⅓-inch thick slices
  • 1 tablespoon extra-virgin olive oil, plus ¼ cup for drizzling
  • 1 cup torn basil leaves
  • 1 tablespoon Balsamic vinegar
Instructions
  1. Heat a gas grill, igniting all burners on high for at least 10 minutes, or build a hot charcoal fire. Clean grate with a wire brush, then lubricate generously with an oil-soaked rag.
  2. While grill heats, slice tomatoes, sprinkle generously with salt and pepper, and arrange on large platter; set aside. Brush both sides of cheese with 1 tablespoon of the oil and place on hot rack; grill, turning only once, until impressive grill marks form on both sides, about 5 minutes total. Remove cheese from grill, tucking the slices into the tomatoes. Scatter basil over tomatoes and cheese and drizzle with remaining ¼ cup of oil followed by the balsamic vinegar. Let stand a few minutes for tomatoes to release their juices and flavors to mingle. Taste, adjust seasonings, and serve.
Notes
Don't forget the bread. Since you’ve got the grill fired up, why not make it garlic toast.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/grilled-haloumi-caprese/