This salad is a perfect way to enjoy the fresh flavors of summer. It features grilled eggplant, halloumi cheese and tomatoes, tossed with a zesty mint dressing that adds a burst of brightness. Halloumi cheese is a special type of cheese from Cyprus that can be grilled without melting, giving it a crispy exterior and a soft interior. It has a salty and tangy taste that pairs well with the smoky eggplant and the sweet tomatoes. You can also add other grilled vegetables to this salad, such as zucchini, onion or bell pepper. This salad can be served as a side dish for grilled meats, or as a vegetarian main course over some greens or quinoa.
Ingredients
- 2 medium eggplants or 4 Japanese eggplants
- 4 medium heirloom tomatoes (red and yellow)
- 8 oz halloumi cheese
- 1/3 cup olive oil for brushing
- Salt and pepper to taste
For the mint dressing:
- 1/4 cup fresh mint leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove
- Salt and pepper to taste
Instructions
- Cut the eggplants into 1/2 inch thick slices and sprinkle with salt. Let them sit for 20 minutes to draw out some moisture, then pat them dry with paper towels.
- Cut the tomatoes into wedges and slice the halloumi cheese into 1/4 inch thick pieces.
- Preheat a grill to medium-high heat and brush it with some oil. Grill the eggplant slices for about 15 minutes, turning once, until charred and tender. Grill the halloumi cheese for about 5 minutes, turning once, until golden and crisp.
- To make the mint dressing, combine the mint leaves, lemon juice, olive oil, garlic, salt and pepper in a blender or food processor and blend until smooth.
- Arrange the eggplant, tomatoes and cheese on a large platter, overlapping them slightly. Drizzle with the mint dressing and season with more salt and pepper if needed. Garnish with some fresh mint leaves if desired. Serve at room temperature or chilled.
