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
INGREDIENTS
FOR THE SALAD
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
FOR THE DRESSING
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
DIRECTIONS
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.
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi T" <tigger63755@charter.net>
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