Grilled Haloumi with Arugula Salad

Grilled Haloumi with Arugula Salad

Recipe by Donna Levy

Yields 4 servings

2      each   TOMATOES     

1/2    each   ENGLISH CUCUMBER  

4 1/2  ounces   ARUGULA  

1/2    cup   KALAMATA OLIVES  

1/2    loaf   CRUSTY WHITE BREAD OR BAGUETTTE, unsliced 

5      tablespoons   OLIVE OIL  

1      clove    GARLIC, cut in half

13     ounces   HALOUMI CHEESE  

1      tablespoon   LEMON JUICE 

1      tablespoon   FRESH OREGANO, chopped

Cooking Instructions

Preheat the oven to 350 F.  Heat the grill to high.  Whisk together the lemon juice, oregano and 3 tablespoons of olive oil for the dressing.  Season to taste with salt and pepper.  Reserve until ready to dress the salad.  Cut the tomatoes and cucumber into bite sized pieces and combine with the arugula and olives.  Slice the bread into (8) 1/2 inch wide slices, drizzle with 1 1/2 tablespoons of the olive oil, and season with salt and pepper.  Grill until lightly golden, then rub each slice thoroughly with a cut side of the garlic.  Wrap loosely in foil and keep warm in the oven.  Cut the haloumi into 8 slices.  Rub with the remaining 1/2 tablespoon of olive oil.  Grill the haloumi 1/2 minutes per side.  Remove from the grill and cool briefly.  Toss the salad with half of the dressing.  Arrange on individual plates.  Arrange the haloumi on top of the salad and drizzle with the remaining dressing.  Serve immediately with the warm garlic bread.