Summary
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.
Ingredients
For the marinade:
- 5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
- 5 tablespoons dry white wine
- 1/2 cup extra-virgin olive oil
- 1/4 cup packed fresh oregano (leaves and tender stems only)
- 2 tablespoons packed fresh thyme leaves
- 1/2 medium yellow onion, peeled and halved again
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the salad:
- Olive oil, for coating the grill grates
- 3 medium Roma tomatoes, quartered lengthwise
- 8 ounces halloumi cheese, cut into 12 pieces
- 1/2 medium red onion, sliced through the root end, peeled, and cut into 6 wedges
- Kosher salt
- Freshly ground black pepper
- 6 (8-inch) wooden or metal skewers
- 3 medium hearts of romaine, halved lengthwise through the core
- 20 kalamata olives (optional)