Greek Salad with Pan-Fried Haloumi

10081 Greek Salad with Pan-Fried Haloumi 4 servings Sun Jul 08 12:23:00 -0700 2007 Wed Jul 08 12:23:40 -0700 2009 Greek Licensed http://www.chow.com/recipes/10081 Wed, 08 Jul 2009 19:23:40 GMT Haloumi cheese balances the flavors Haloumi cheese balances the sharp flavors of this salad. Squeezing lemon over haloumi really brings out the flavor.

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Place the extra virgin olive oil and lemon juice in a bowl and mix to combine. Season with salt and pepper. Add the tomato, cucumber, onion, mint, parsley, and olives. Toss until the salad is evenly coated with the dressing.

Place a large frying pan over a medium to high heat and add the olive oil. Cook the haloumi slices for 1 minute on each side, or until golden. Remove and place on paper towels to drain. Divide the salad among four serving plates and top with the haloumi slices.

Beverage pairing: Moraitis Sillogi Moraiti, Greece. Even though you’ve never heard of the grape varieties in this wine—monemvasia, malagouzia, and assyrtiko—they blend together to make one of the most delightful dry whites you will have tasted in a long time. Floral, crisp, and fresh with hints of olive leaves and brine, it’s Greek through and through, and thus the perfect accompaniment for this crisp, aromatic salad.

]]> http://www.chow.com Bill Granger 49 Soup/Salad/Sandwich 2 tablespoons extra virgin olive oil

]]> 43 2 tablespoons lemon juice

]]> 301 Sea salt

]]> 305 Freshly ground black pepper

]]> 109 4 ripe tomatoes, halved and cut into thirds

]]> 65 2 Lebanese (short) cucumbers, quartered lengthways and cut into chunks

]]> 54 1 red onion, finely sliced

]]> 195 1 cup mint leaves

]]> 203 1 cup flat-leaf (Italian) parsley leaves

]]> 1/2 cup Kalamata, or other black olives

]]> 1 tablespoon olive oil

]]> 9 oz haloumi cheese, cut lengthways into 1/2-inch slices

]]> 286 greek 39 salad 287 lebanese 435 vegetarian 384 easy 745 ethnic 184 vegetables 1072 bill granger 19259 bills open kitchen