She Strengthens

Grilled Greek Salad: A Twist on a Classic

Warm and Savory, Straight from the Grill

Imagine a Greek salad like no other – one where every ingredient is charred to perfection on the grill and served warm, drizzled with a flavorful oregano marinade. This unique take on a classic dish is sure to impress.

The Star of the Show: Halloumi Cheese

Halloumi, a salty cheese from Cyprus, is the perfect choice for grilling. Its high melting point ensures it stays firm and creamy, even when cooked to perfection. Find it in blocks at your local gourmet grocery store.

Getting Started

Before you begin, make sure you have the necessary equipment: 6 wooden or metal skewers and a pastry brush or barbecue basting brush. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Marinade Magic

Combine 5 tablespoons of freshly squeezed lemon juice, 5 tablespoons of dry white wine, 1/2 cup of extra-virgin olive oil, 1/4 cup of packed fresh oregano, 2 tablespoons of packed fresh thyme leaves, 1/2 medium yellow onion, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper in a blender or food processor. Process until smooth, then refrigerate for up to 1 day.

Assembling the Salad

Heat your grill to medium (about 350°F to 450°F) and rub the grates with olive oil. Combine 3 medium Roma tomatoes, 8 ounces of halloumi cheese, and 1/2 medium red onion in a large bowl. Season with salt and pepper, then add 1/2 cup of the marinade and gently toss to coat. Reserve the remaining marinade.

Grilling Time

Thread the tomatoes, cheese, and onion onto 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.

Finishing Touches

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 3 medium hearts of romaine with olive oil, season with salt and pepper, and place them cut-side down on the grill. Cook until slightly wilted and charred on the cut side, about 3 minutes.

Serving Suggestion

Transfer the grilled romaine, kebabs, and olives (if using) to a large serving platter. Drizzle a few tablespoons of the remaining marinade over the salad, passing any leftover marinade on the side. Enjoy!