Grilled Greek Salad Recipe
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.
Special equipment: You will need 6 (8-inch) wooden or metal skewers to make the kebabs. You will also need a pastry 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 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
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the salad:
- Olive oil
- 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)
- Place all of the ingredients in a blender or food processor and process on high until smooth, about 1 minute. Refrigerate in a container with a tightfitting lid for up to 1 day.
For the salad:
- Heat a grill to medium heat, (about 350°F to 450°F) and rub the grill grates with a towel dipped in oil.
- Combine the tomatoes, cheese, and onion in a large bowl and season generously with salt and pepper. Add 1/2 cup of marinade, and gently toss to coat. Reserve the remaining marinade.
- Thread 1 tomato quarter, 1 piece of halloumi, and 1 onion wedge onto one of the skewers, followed by another tomato quarter and another piece of halloumi. Repeat to make 6 skewers. Place the skewers in a large, shallow dish, pour any marinade in the bowl over the skewers, cover, and let marinate in the refrigerator for at least 15 minutes and up to 12 hours.
- Remove the skewers from the dish, allowing any excess marinade to drip away before placing them on the grill. Cover the grill and cook, turning the skewers every 2 minutes, until the vegetables are tender and charred and the cheese is soft; about 6 to 8 minutes total.
- About 3 minutes before the skewers are finished, brush the romaine with olive oil, season with salt and pepper, and place cut-side down on the grill. Cook until slightly wilted and charred on the cut side, about 3 minutes.
- To serve, transfer the grilled romaine, kebabs, and olives (if using) to a large serving platter. (If desired, remove the cheese and vegetables from the skewers and chop all salad ingredients.) Drizzle a few tablespoons of the remaining marinade over the salad, passing any remaining marinade on the side.