Thursday, September 29, 2016

{soups-salads-and-salad-dressings} Marinated Corn, Tomato and Halloumi Salad


Marinated Corn, Tomato and Halloumi Salad

This Latin American-inspired salad ups the ante on the ripe, sweet quality of summer vegetables by marinating them briefly. Adding a smoked salt to the dressing imparts a subtle grilled flavor.

To save a cooking step, buy precooked quinoa or wheat berries (available on the salad bar at many Whole Foods Markets).

To augment the salad’s Latin American inspiration, add a tablespoon of chopped cilantro.

Make Ahead: The vegetables need to marinate for 1 hour.

Tested size: 4-6 servings



2 small sweet chili peppers in various colors, seeded and thinly sliced

1/2 poblano pepper, seeded and cut into thin, bite-size pieces

1/2 pint (3/4 cup) cherry tomatoes, each cut in half

Kernels from 2 ears sweet corn

1 tablespoon sherry vinegar

1 tablespoon extra-virgin olive oil

Kosher salt

Freshly ground black pepper

One 6-ounce piece halloumi cheese, cut into 1/4-inch-thick slices

1 head butter lettuce or Bibb lettuce, washed, dried, and cut or torn into large pieces

4 cups packed arugula, washed and dried

Flesh of 1 large, firm avocado, cut into bite-size chunks

1 cup cooked, cooled quinoa

1 cup cooked, cooled wheat berries



1 large clove garlic, minced

1/4 cup sherry vinegar

1 to 2 teaspoons crushed red pepper flakes

1 teaspoon smoked salt

3/4 cup extra-virgin olive oil



For the salad: Combine the sweet chili peppers, poblano pepper, tomatoes, corn, sherry vinegar and oil in a medium bowl. Season with a pinch each of kosher salt and pepper; toss gently to incorporate. Marinate at room temperature for 1 hour.

Meanwhile, make the dressing: Combine the garlic, sherry vinegar, crushed red pepper flakes (to taste) and smoked salt in a mixing bowl. Gradually drizzle in the oil, whisking constantly, just long enough to lightly emulsify the dressing.

Preheat a grill pan over medium-high heat. Add the halloumi; cook for about 30 seconds on each side or until browned in spots. The texture should be firm and slightly chewy. Let cool slightly, then cut into bite-size pieces, about the same size as the avocado and cherry tomatoes.

Combine the butter lettuce and arugula, avocado, pan-grilled halloumi pieces, wheat berries, quinoa and the lightly marinated vegetables in a large serving bowl. Gradually pour in the dressing, adding just enough to coat; toss well. (You might not use all the dressing.)

Serve right away; pass any remaining dressing at the table.



As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.


Posted by: "Jodi T" <>
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