In this take on a Greek salad everything gets charred on the grill and served warm with a drizzle of the oregano marinade. We like it best when all the elements are chopped up and tossed with the dressing, so each bite is loaded with cheese, veggies, and herbs.
What to buy: Halloumi is a salty cheese from Cyprus in the Mediterranean; it’s sold in blocks in many gourmet grocery stores. It has a high melting point, making it perfect for grilling.
Special equipment: You’ll need 6 (8-inch) wooden or metal skewers to make the kebabs. You’ll also need a pastry brush or barbecue basting brush.
Game plan: If you’re using wooden skewers, soak them in water for 30 minutes beforehand, so they don’t burn on the grill.
For the salad: