The rest of the salad is a large bed of mixed greens, including baby lettuces, spinach, arugula and butter lettuce. Roasted baby plum tomatoes, roasted fingerling potatoes, and green beans makes this a complete meal.
|Green Greek Salad with Grilled Halloumi Cheese|
3 Tablespoons red wine vinegar
3 Tablespoons olive oil
2 teaspoons honey
1 Tablespoon shallots, finely diced
1 teaspoon Dijon mustard
pinch of dried thyme
pinches of salt and fresh ground pepper
Whisk all the ingredients together and set aside.
6-8 cups of salad greens
12 baby tomatoes oven dried, or fresh
12 fingerling potatoes, cut in half and roasted
12 green beans, cooked
12 Kalamata olives, cut in half
1 green onion, sliced finely
1 thick slice Halloumi cheese, brushed with olive oil and grilled
2-3 Tablespoons olive oil
Kosher salt and fresh ground pepper, to taste
To make the oven dried tomatoes, heat an oven to 200F, slice to tomatoes and toss with a little olive oil and bake about 3 hours, or use fresh baby tomatoes.
Note: these oven dried tomatoes are like little sweet candies and can be made in large amounts and refrigerated for future use.
Preheat oven to 400F.
Cut fingerling potatoes in half, toss with a little olive oil and salt and pepper (use a foil lined baking sheet) and roast about 30 minutes.
Wash and stem the green beans and place in a saucepan of boiling water, cook until just tender (about 3-5 minutes.) Drain water and set aside.
In a large salad bowl, combine salad greens with tomatoes, potatoes, beans, green onion, and olives. Toss with dressing to coat lightly and top with grilled cheese.