A great Spring or Summer salad to accompany grilled foods. Both the arugula and Halloumi cheese provide strong flavors that are softened by the grape tomatoes and slightly sweet maple balsamic dressing.
Use as good a balsamic vinegar as you can get. If you have balsamic vinegar that’s been aged for many years and is more like a syrup, feel free to skip the maple syrup. Otherwise it’s a must-have ingredient in the dressing.
- 1/4 lb.Arugula
- 1/2 cup(s)Grape tomatoes
- 4-6 oz.Halloumi cheese
- 6 tbsp.Olive oil
- 7 tsp.Balsamic vinegar
- 2 tsp.Maple syrup
- 1 pinchSalt
Fill 2 salad bowls with arugula.
In a mixing bowl, whisk together the 6 tbsp. of olive oil, 7 tsp. of balsamic vinegar, and 2 tsp. of maple syrup. Add a pinch of salt.
Cut the Halloumi cheese into 1/4” slices and grill on each side for about a minute and a half. Cut into small cubes. It’s important to keep it relatively thin as the cheese cools off fairly quickly and goes back to it’s solid consistency.
Mix the dressing well with the whisk and separate 2 tbsp. of it. Pour the dressing on top of the arugula in each salad bowl and toss.
Top the arugula with the grape tomatoes and grilled Halloumi cheese.
Sprinkle 1 tbsp. of dressing on top of each salad bowl.