With Summer’s long days and heat, my desire to be in the kitchen putting together elaborate meals wanes. I’d rather spend the time doing something active outside in nature. Meals become something easily put together with minimal time and effort. But said meal still has to be flavorful and include lots of the fresh ingredients that are at the farmers markets or in our garden right now.
The latest edition to my perfect Summer meal collection is this salad. Halloumi cheese is pan-fried and combined with sweet corn, cherry tomatoes, and some fresh basil for a delicious and light meal.
Pickled red onions are also a component of this recipe. These can be readily purchased in the grocery store but they are also easily made at home. Ever since my kids first made Chicken Milanese for me about ten years ago, we’ve been making our own pickled red onions. There is always a pint Mason jar of them in the fridge. They are added to green salads, tacos, and tuna fish salad. And they add a flavorful crunch to this salad as well!
Halloumi with Corn, Cherry Tomatoes, & Basil
Halloumi With Corn, Cherry Tomatoes, and Basil (adapted from cooking.nytimes.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Yield: 2 to 3 servings
Ingredients:
- 4 tablespoons extra-virgin olive oil, divided
- 12 to 14 ounces halloumi cheese, sliced horizontally into 1-inch thick slabs, patted dry
- 2 cups corn kernels, removed from 2 to 3 ears of corn
- 12 ounces (2 cups) halved cherry tomatoes
- 1 jalapeño, seeded or not, thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon kosher salt
- 3/4 cup pickled red onions, thinly sliced
- 1/2 cup chopped fresh basil
- 1 lime, cut into wedges
- freshly ground black pepper
Directions:
In a large skillet, heat 2 tablespoons of the oil over medium-high until it thins out, about 20 seconds. Add the cheese to the pan and cook until the slabs are golden on one side, about 1 to 2 minutes. Flip the cheese and cook without moving until the pieces are golden on the other side, about 1 minute longer.
Pan fry the halloumi . . .
. . . on both sides.
Transfer the halloumi to a paper towel-lined plate when cooked on both sides. Cut the cheese into 1-inch cubes when it has cooled slightly.
Drain and cool the cheese then cut it into cubes.
Add the remaining 2 tablespoons of oil to the pan over medium-high heat. Add the corn, tomatoes, jalapeño, cumin seeds, and salt to the pan, and cook until the corn and tomatoes have softened, and the mixture is juicy, about 5 to 10 minutes.
Cook the corn, tomatoes, and jalapeño with the cumin seeds and salt.
Remove the pan from the heat and stir in the browned cheese cubes, red onion, and basil.
Add the cheese cubes, red onion, and basil to the corn mixture.
Squeeze a lime wedge or two over everything and season with more salt, if desired and black pepper to taste.
Season the salad.
Garnish the salad with more basil and serve immediately.
Serve immediately.
A light and tasty meal for Summer! ~Linda
Halloumi With Corn, Cherry Tomatoes, and Basil (adapted from cooking.nytimes.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Yield: 2 to 3 servings
Ingredients:
- 4 tablespoons extra-virgin olive oil, divided
- 12 to 14 ounces halloumi cheese, sliced horizontally into 1-inch thick slabs, patted dry
- 2 cups corn kernels, removed from 2 to 3 ears of corn
- 12 ounces (2 cups) halved cherry tomatoes
- 1 jalapeño, seeded or not, thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon kosher salt
- 3/4 cup pickled red onions, thinly sliced
- 1/2 cup chopped fresh basil
- 1 lime, cut into wedges
- freshly ground black pepper
Directions:
In a large skillet, heat 2 tablespoons of the oil over medium-high until it thins out, about 20 seconds. Add the cheese to the pan and cook until the slabs are golden on one side, about 1 to 2 minutes. Flip the cheese and cook without moving until the pieces are golden on the other side, about 1 minute longer. Transfer the halloumi to a paper towel-lined plate when cooked on both sides. Cut the cheese into 1-inch cubes when it has cooled slightly.
Add the remaining 2 tablespoons of oil to the pan over medium-high heat. Add the corn, tomatoes, jalapeño, cumin seeds, and salt to the pan, and cook until the corn and tomatoes have softened, and the mixture is juicy, about 5 to 10 minutes.
Remove the pan from the heat and stir in the browned cheese cubes, red onion, and basil. Squeeze a lime wedge or two over everything and season with more salt, if desired and black pepper to taste. Garnish the salad with more basil and serve immediately.