Halloumi is an interesting cheese that hails from Greece, or Cypress, more specifically. It has a unique, almost rubbery-dense texture, and a salty flavor. I sometimes wonder why I enjoy it!
My favorite cheeses are by far softer cheeses, especially Époisses, Reblochon, Raclette, Saint Felicien, and Brie, which all are French and cow’s milk-based.
But being an equal opportunity cheese lover, I embrace all cheeses, no matter the hardness and the milk source. My only exception is casu marzu, a cheese I refused to eat when in Corsica. Funny story if you’re not squeamish.
Haloumi was originally made from goat and sheep milk, but the only one I can find locally is made with cows’ milk. The cheese is unique in that it has a high melting point, so it can be grilled or even fried, without the cheese melting.
Halloumi has many different names, including grilling cheese, bread cheese, Leipäjuusto, and Finish Squeaky cheese. No matter the name, they are all a semi-hard, unripened brined cheeses.
When making salads during the summer months, my go-to cheese is feta. It’s flavorful and goes so well with vegetables and vinaigrettes.
But adding Halloumi to a salad goes beyond crumbling some cheese on top of a salad. It’s so meaty in texture that it’s almost like a meat substitute.
For today’s salad, I used simple salad ingredients, grilled Halloumi, and a parsley vinaigrette.
I began by adding some mixed greens, grated carrots, quartered tomatoes and toasted pine nuts to two plates. There were some sliced sweet chile peppers saved for serving time.
The parsley vinaigrette was made with olive oil, apple cider vinegar, garlic, salt, and as much flat-leafed parsley that I could shove into the little blender!
To prepare the cheese, I heated a grill over high heat, brushed with a small amount of olive oil. I sliced the 10 ounce slab of cheese horizontally, then in to 12 pieces. I placed the slices of cheese in the hot grill, and as soon as they warmed and had grill stripes, I placed the slices on the salads.
I topped the salads with the chile pepper slices and served the salads while the cheese was still warm.
The parsley vinaigrette added freshness to the salad, without overpowering the mild-flavored cheese.
It’s interesting how firm the cheese remains, even when warm. You definitely need a knife if you serve the Halloumi cheese in strips or slices.
If you’ve never experienced Halloumi, or bread cheese, I highly suggest giving it a try. It will never replace a good Brie, but it’s not supposed to!