Halloumi with Salsa

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This Mexican-Middle East fusion salsa eschews traditional cilantro for mint and parsley, making it slightly mysterious and terrific. To showcase our tomatoes in July, we served it over grilled halloumi, the salty Middle Eastern cheese that’s become a fixture on our summer grill. The salsa works equally well on grilled meats or vegetables and, of course, with crispy tortillas. We demoed this at Brookside July 16 and US Botanic Garden July 25, 2014. The recipe is adapted from “Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico.”

1 C seeded and diced tomatoes (1 medium-large)
1/3 C chopped red onion
1/4 C olive oil
2 T fresh lime juice
2 T sherry vinegar
2 T chopped fresh parsley
1 T chopped fresh mint (leaves only)
1 T sugar
1 t chile de arbol powder or cayenne pepper
½  t fine salt
½  t dried oregano, preferably Mexican, crumbled
1 pound halloumi

Mix all ingredients together in a bowl. Let to rest for one hour prior to using. Meanwhile, remove halloumi from its package and prepare the grill or grill pan. Drizzle halloumi with olive oil. When the grill or pan is hot, add the cheese and grill until marks show on one side; flip and continue grilling, about four minutes total. Slice the halloumi and arrange on a platter; top with salsa, serve immediately. Salsa keeps in the refrigerator one day.

 

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