In exclusively 4 curt months of hosting our "No Croutons Required" recipe roundup, Holler as well as I seemed to bring already established a tradition of submitting our ain recipes to each other at the final possible minute when it's our co-founder's plough to host. Maybe it's the pressure level of trying to come upward up alongside something extra particular to delight each other, or mayhap it's … well, mayhap it's simply that the calendar month simply flies past times hence fast. Well, whatever, patently it's my plough to live on a bad blogger, but I intend I've simply managed to slide nether the deadline for Holler's "Cheese Salad" challenge.
And what a challenge it was! It's non uncommon for me to wearing clothing a salad alongside a picayune Parmesan or Feta cheese, but I've never made a salad alongside cheese equally the principal characteristic or fifty-fifty inwards a prominent supporting role, hence I had to plough over this ane around catch (see Excuse #1). As it turns out, I bring been thinking a lot lately almost Halloumi, a traditional salty Cypriot cheese made from sheep's, goat's as well as oftentimes cow's milk that Peter chiliad from Kalofagas has been raving almost lately. Known for its might to jibe its cast as well as theater texture when cooked as well as for the "squeaky" audio it makes when you lot chew it, I've been wanting to endeavour it for a piece directly as well as it sounded similar a fun cheese to create a "Cheese Salad" challenge around.
Once the determination to brand Halloumi the centerpiece of my salad had been made, it was exclusively natural to brand "saganaki", an onetime Greek appetizer of fried or broiled cheese for which Halloumi is a perfect choice, equally Peter chiliad as well as others I've come upward across bring suggested. Nothing fancy here, equally the catch was to environment the saganaki alongside a tidy, basic salad featuring simple, complementary Greek flavors similar herbs, tomatoes, peppers as well as Kalamata olives (and simply ane jalapeño to supply a picayune kicking — I simply can't resist).
It turned out that the existent challenge was to abide by existent Halloumi cheese. The Greek bakery I ever instruct to inwards town for the most perfect sheep's milk Feta cheese, non to squall the plumpest as well as juiciest Kalamata olives, had exclusively simply stopped selling Halloumi correct earlier I got at that spot to practise my shopping because, equally they said, nobody ever bought it. What form of Greeks practise nosotros bring hither inwards London! I was crestfallen, since at that spot was no agency I was going to purchase the made-in-Canada supermarket knock-off that I was amazed to abide by nether the suggestive squall "halloum" without the "i" — it's made strictly from industrial cow's milk, as well as non packed inwards brine either, equally the genuine article is supposed to be. Yes, I could bring made the saganaki alongside Kefalograviera cheese, equally it's ordinarily done, but I had laid all my hopes on using Halloumi afterwards Peter M's amazing write-ups. Just almost on the indicate of giving upward the cheese salad catch altogether though, I was lucky plenty to abide by Halloumi at a cheese store inwards the local marketplace position that, fifty-fifty though it was packaged, was at to the lowest degree imported from Republic of Cyprus as well as packaged alongside brine, as well as listed sheep's as well as goat's milk ahead of the cow's. Those of you lot who alive inwards a slightly to a greater extent than cosmopolitan metropolis than London, Ontario in all likelihood ought to live on able to abide by skillful authentic Halloumi cheese at a local Greek shop, although you lot may bring to inquire for it.
Onward ho at all events, as well as I bring to say alongside all honesty that fried Halloumi is directly amidst my favorite cheese snacks (thank you, Peter). After nibbling on the saganaki (the cook's prerogative, you lot know) it was simply almost all I could practise to instruct it equally far equally the salad. But at that spot it arrived for an astonishingly skillful Greek saganaki salad, as well as I'm non inwards the to the lowest degree ashamed to brand this my entry for Holler's challenge if she'll even hence bring me for beingness hence tardy!
 Fried Saganaki alongside Halloumi on a Greek Tomato Salad alongside Kalamata Olives | |||
| Recipe past times Lisa Turner Cuisine: Greek Published on May 19, 2008 Simple as well as beautiful fresh Greek love apple tree salad topped alongside fried lemon saganaki made alongside Halloumi cheese
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