Aug 012016
 

 

 

The simpler is the dish, the better quality ingredients it requires. I know if I want to make a Caprese salad, I need the best available tomatoes, good fresh mozzarella and superior extra virgin olive oil.

fried halloumi (4)

Caprese is about summer – fast, fresh, and delicious. Caprese is so good that you want to make it more than once in a season. A combination of tomatoes and cheese is simply magic. I like to further elaborate on the idea of the famous salad. Besides the traditional fresh trio (fresh tomatoes, fresh mozzarella, and fresh basil), I am using charbroiled tomatoes, roasted tomatoes, ‘Caprese style’ pasta, quick ‘Caprese’ appetizer, or mozzarella with sun-dried tomatoes and dry herbs. Occasionally I replace basil for parsley.

 

fried halloumi (6)

This time I went even further – I used halloumi cheese on my ‘Caprese platter’… We had a grilled veal steak on a Saturday dinner menu and this brought me to a Mediterranean road. So, to get the best from the gorgeous veal steak I made a simple board arrangement of olives, olive tapenade (leftovers from a previous party), heirloom tomatoes, fried halloumi, and julienned fresh basil. Salty and rubbery cheese from Cyprus paired so well with juicy tomatoes and tender veal. I definitely want to repeat this. It is a quite attractive, sunny and very delightful cheese-tomato platter. I definitely want to repeat this.

fried halloumi (14)

And I did when I was making the Chicken Tabaka dinner. What a great and delicious summer time!

fried halloumi (12)

 

 

Instructions:

Drain the cheese and/or gently pat it dry with a paper towel. Slice the halloumi ¼” thick.

fried halloumi (1)

In a pan or grill pan, heat some olive oil (just enough to oil a bottom of the pan).

Fry the cheese for 40-60 seconds over medium-to-low heat. Turn over, fry for another 40-60 seconds.

Serve immediately. Optionally, season with freshly ground pepper.

fried halloumi (2)fried halloumi (7)

 

fried halloumi (13)

 

 

Print Recipe
Fried Halloumi
Author: Nina Phomina
Instructions
  1. Drain the cheese and/or gently pat it dry with a paper towel. Slice the halloumi ¼” thick.
  2. In a pan or grill pan, heat some olive oil (just enough to oil a bottom of the pan). Fry the cheese for 40-60 seconds over medium-to-low heat. Turn over, fry for another 40-60 seconds.
  3. Serve immideately. Optionally, season with freshly ground pepper.

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Cook with pleasure and enjoy the world!

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