Halloumi—a firm, salty cheese that doesn’t melt on the grill—is the star of this fun take on classic Greek salad.

Rachael Ray Every Day

Gallery

Credit: Photography by Nicole Franzen

Recipe Summary

total:
30 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the grill for medium-high heat. On a rimmed baking sheet, brush the bell pepper, tomatoes, radicchio, onion, and halloumi with 3 tbsp. oil; season with salt and pepper. Thread the tomatoes onto skewers. Grill the vegetables, turning occasionally, until tender and charred in spots, 3 to 4 minutes for the tomatoes, radicchio, and onion and 8 to 10 minutes for the bell pepper. Transfer the vegetables to a cutting board.

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  • Grill the halloumi until grill marks form, 3 to 4 minutes per side. Transfer to the cutting board; let cool. Roughly chop the vegetables and halloumi. Transfer to a large bowl.

  • Add the beans, basil, olives, lemon juice, and the remaining 1 tbsp. oil. Toss until coated; season.

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