ALL HAIL HALOUMI! Haloumi … a briny, semi-hard cheese from the island of Cyprus that is made from goat and sheep milk. And it is briny … did I mention that? But briny in a delicious, OMG, eyebrows popping up kind of way.
The makings for this dish was a bit of a perfect storm. I had occasion to wander through the Damascus market here in South Florida – a small Middle Eastern market that had some very familiar things that I had not seen since traveling to the Middle East, things that were unusual to find elsewhere (Sour Cherry sauce, freekeh, frozen fava beans, HALOUMI!) and other intriguing things that I have noted to research and return.
As the Haloumi sat on the counter, I was peering into the fridge and trying to decide what would work and a knock came at the door. Blessed Day … it was a delivery of Honey Wine Vinegar from Slide Ridge for me to taste and test. Insert Happy Goddess Dance!
Teensy fresh apricots and little grape tomatoes were calling from the fridge and looked like a good match for some grilled Haloumi. Adding a few splashes of unadulterated Honey Wine Vinegar caused an extreme Hungry Goddess Reaction – I fell in love. This is hands down one of the BEST vinegars that I have ever had. EVER. I wanted to bathe in it. Nectar and Gods came to mind. It is tangy and sweet and tastes like my beloved state of Utah (they are located in Mendon, Utah).
This little salad is everything delicious – I roasted the grape tomatoes just to the shrivel point (about 20-25 min at 375F). The apricots had a great texture but were not that sweet – the Honey Wine Vinegar perked them up beautifully. And the grilled Haloumi cheese may be just about my favorite thing to throw on a grill at the moment.
Oh YES, Haloumi can be sliced and put in a medium-hot grill pan with just a bit of EVOO. Grill marks look divine and you have a grilled, melty, briny taste that is hard to beat.
Toss it all together, a few turns of sea salt and it was goooood – just right for late Spring!
You can get this Nectar of the Gods from Pollen Ranch – Order your Honey Wine Vinegar here!
If you don’t have a Middle Eastern or Greek Market in your area, check Whole Foods – I am sure that they carry Haloumi.
What are you tossing together that is making you do a Happy Dance? Share a link below or on the Hungry Goddess Facebook Page!
- 3 thick slices of Haloumi Cheese (about half of a 7 oz package)
- 1 pint of Grape Tomatoes
- 4-5 fresh Apricots – peeled and cut into bite-sized pieces
- 4-5 Tablespoons of Honey Wine Vinegar
- 2 Tablespoons – 1 TB to grill for Cheese, 1 TB to add to salad
- Sea Salt
- Chopped Parsley for garnish
- Roast tomatoes at 375 for 20-25 min – just to the shrivel point
- Add apricots to bowl and add 2 tablespoons of Honey Wine Vinegar and set aside while tomatoes are roasting
- When tomatoes are done roasting – allow to cool while grilling the Haloumi cheese
- In a medium – hot grill pan, add EVOO and then the slices of Haloumi. Grill on each side for approximately 3 minutes or until grill marks appear.
- Cut Haloumi into bite size pieces.
- Add Haloumi, tomatoes, and reserved apricots to the same bowl.
- Add additional Honey Wine Vinegar and EVOO and toss.
- Sea Salt to taste (light is fine since the cheese is so briny) and add parsley for garnish.
**Thank you to Slide Ridge for sending the Honey Wine Vinegar to taste and Thank you to Pollen Ranch for providing the intro! My review is only as good as the product.