Halloumi Salad with Lemon Basil Vinaigrette

This beautiful salad pairs local, seasonal vegetables with our newest cheese to hit the shelf - Kynthos Halloumi! Halloumi is a salty, Greek cheese that has a high melting point so it is perfect for frying. The result is an incredible, balanced salad with a fresh tangy vinaigrette, all perfect for summer. 

Ingredients
Halloumi Salad
Local red leaf lettuce, chopped
1 bunch
Local tomatoes, quartered
2
Sweet corn
1 ear
Kynthos Halloumi cheese
1 package
Lemon Basil Vinagrette
Basil
2 cups
Shallot
1/2
Garlic clove
1
Olive oil
1/2 cup
Lemon juice
1 lemon
Sherry vinegar
1 tablespoon + 1 teaspoon
Honey
2 teaspoons
Stone ground mustard
1 teaspoon
Salt and pepper
To taste
  1. Begin by making the dressing. Place all of the dressing ingredients in a blender or food processor and pulse until combined. Set aside.
  2. Use a knife to remove the corn kernels from the corn cob.
  3. Heat a large skillet over medium-high heat. Add a little bit of olive oil. Add the corn, and saute until it begins to char, 4-5 minutes. Remove and set aside.
  4. Add a bit more oil to the same pan. Cut the Halloumi cheese into thin slices. Add to the pan and fry on each side until they are brown and crisp, about 5 minutes per side.
  5. To assemble, grab as many plates as you need (this recipe will make 1 very large salad, or 4 side salads). Make a bed with the red leaf lettuce. Top with tomatoes, corn and Halloumi. 
  6. Drizzle on lemon basil vinaigrette & serve!