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Grilled Corn and Halloumi Salad with Fresh Herbs
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt, plus more as needed
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- to taste black pepper
- 3 ears of corn, husks removed
- 2 (8-ounce) blocks halloumi cheese, drained and cut into ¾-inch cubes
- 3 Persian or mini cucumbers (about ½ pound), unpeeled, cut into ½-inch pieces
- ¼ cup chopped mint leaves
- ¼ cup chopped cilantro
- 2 scallions, finely sliced
- 3 ounces pita chips, crumbled
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, whisk together the olive oil, apple cider vinegar, granulated sugar, kosher salt, ground cumin, smoked paprika, and black pepper to create the vinaigrette. Set aside.
- Grill the corn for about 10-12 minutes, turning occasionally, until charred and cooked through. Remove from the grill and let cool slightly before cutting the kernels off the cob.
- While the corn is cooling, grill the halloumi cheese cubes for about 2-3 minutes on each side until golden and slightly crispy. Remove from the grill.
- In a large mixing bowl, combine the grilled corn, halloumi, cucumbers, mint, cilantro, and scallions.
- Pour the vinaigrette over the salad and toss gently to combine. Season with additional kosher salt and black pepper to taste.
- Top with crumbled pita chips just before serving for added crunch.
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