10924 Grilled Greek Salad 30 mins, plus marinating time 20 mins 6 servings Wed Apr 25 16:20:00 -0700 2007 Tue May 12 15:01:06 -0700 2009 Easy Greek CHOW http://www.chow.com/recipes/10924 Tue, 12 May 2009 22:01:06 GMT Grilled onion, tomato, and cheese served with charred romaine Kebabs of cheese, red onion, and tomato served with charred romaine. In this take on a Greek salad, everything gets charred on the grill and served warm, with a drizzling of 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 Cypriot cheese, sold in blocks in many gourmet grocery stores. It has a high melting point, making it perfect for grilling. Kalamatas are a Greek variety of black olive, found in most grocery stores.

Special equipment: Use wooden or metal skewers to make the kebabs.

Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill.

Read more about grilling.

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  • Heat a grill to medium heat (about 350°F).
  • Quarter tomatoes, cut cheese into 12 cubes, and slice onion lengthwise into six wedges and combine everything in a large bowl. Season well with salt and freshly ground black pepper, cover with 1/2 cup of marinade, and gently toss until everything is evenly coated.
  • On a skewer, thread 1 tomato quarter, 1 halloumi cube, and 1 onion wedge, followed by another tomato quarter and another halloumi cube. Repeat to make 6 skewers. Place the skewers in a large, shallow dish, pour any marinade in the bowl over top, cover, and refrigerate. Allow to marinate for at least 15 minutes and up to 12 hours.
  • When the grill is heated, remove the kebabs from the marinade, allowing any excess to drip away before placing them on the grill. Cook, turning kebabs every 3 to 4 minutes, until vegetables are tender and charred and cheese is soft; total cooking time will be about 10 minutes. Meanwhile, brush romaine with olive oil, season well with salt and freshly ground black pepper, and set aside in a cool place until ready to grill.
  • About 3 minutes before the kebabs are finished, place romaine, cut side down, on the grill and cook until slightly wilted and charred on the cut side, about 3 minutes.
  • To serve, transfer grilled romaine, kebabs, and olives to a large serving platter. (If desired, remove cheese and vegetables from the skewers and chop all salad ingredients.) Drizzle a few tablespoons of the remaining 1/2 cup marinade over the salad, passing extra on the side.
    • ]]>     http://www.chow.com/assets/2007/05/grilledgreeksalad_290.jpg Aida Mollenkamp 49 Soup/Salad/Sandwich 109 3 medium Roma tomatoes

    ]]>     8 ounces halloumi cheese

    ]]>     54 1/2 medium red onion

    ]]>     1 cup Oregano Marinade

    ]]>     6 skewers

    ]]>     3 medium hearts of romaine, halved lengthwise

    ]]>     Olive oil

    ]]>     18 to 24 kalamata olives (about 1/4 pound)

    ]]>     747 grilling 286 greek 745 ethnic 39 salad 388 healthy 860 fresh 644 summer 1026 hot weather 384 easy 2395 aida mollenkamp 435 vegetarian 184 vegetables 6459 warm salad 6460 composed salad 1 chow