Tag Archives: summer salad

PAN-FRIED HALLOUMI AND WATERMELON SALAD

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I made a salad this weekend that my daughter really loved — so much so that she made it herself the next night.  We started by browning some halloumi cheese, also known as Greek grilling cheese.  Halloumi is kind of like the love child of mozzarella and feta.  It’s got a texture similar to mozzarella (except that it does not melt when you heat it), and the saltiness of feta.  Neither one, however, is a substitute for halloumi cheese.  It’s worth seeking out and trying.

We cut the cheese into 1/2″ slices, then cooked it in a dry nonstick skillet over medium heat until it was browned on one side, then flipped it and browned the other.  Once it was cool enough to handle, we cut it into cubes.

We lined a platter with baby arugula, then topped it with cubes of seedless watermelon, the halloumi cubes, and thinly sliced radishes.  A sprinkle of salt and pepper, a tiny drizzle of olive oil and Saba or balsamic glaze, and you have the makings of a light, fresh, and visually striking summer salad.

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Salty, chewy goodness

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Refreshing!

PEACH AND ARUGULA SALAD

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This Peach and Arugula was the unexpected star of our Sunday dinner:

It has two secret ingredients.  The first is peaches from Frog Hollow Farm.  These are no ordinary peaches.  My husband surprised me by ordering a box after he read about them in the New York Times.  Of course, you can use regular peaches, the riper the better.  The second secret ingredient is a few drops of Saba, which according to the label, is “cooked grape must.”  It is reminiscent of a syrupy balsamic vinegar, only ten times better.  If you haven’t ever tried it, I strongly encourage you to do so.  It’s expensive, but a little goes a long way.


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PEACH AND ARUGULA SALAD
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Ingredients
  • 4 cups arugula
  • 2 fresh peaches, pitted and sliced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Saba
  • Salt and pepper, to taste
  • 2 tablespoons chopped macadamia nuts (optional)
Instructions
  1. Divide arugula between two salad plates. Arrange peaches decoratively on top. In a small bowl, whisk together olive oil, balsamic vinegar, and Saba. Season dressing to taste with salt and pepper. Drizzle dressing over salads, sprinkle macadamia nuts over salad, and serve.