This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

This is a  rich salad, so it could stand on its own as a dinner, with one of our great artisan breads for your vegetarian friends.

Add a few grilled shrimp or a chicken breast for a heartier meal.

A glass of delicious, crisp rosé would be delightfull for this summery supper.

If I want the salad to be the whole meal, I double the amount of cheese.

To make the sweet onion easier and safer to slice, I first cut the trimmed onion in half lengthwise, creating a flat surface to balance the onion on when I cut.

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Grilled Halloumi Salad

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  • 1 (5-oz.) package baby arugula or spinach
  • 1/2 cup roasted tomatoes, undrained (Antipasto Bar)
  • 1 small sweet onion, thinly sliced
  • 1 (8-oz.) package Halloumi cheese, sliced into 1-inch strips
  • 1/3 cup fresh mint, chopped
  • Freshly ground black pepper to taste



Place the arugula or spinach into a medium bowl. Place roasted tomatoes over the top of the greens. Add sweet onion and toss gently. Season with salt and pepper.
Grill or pan-fry cheese strips until browned on both sides (about two minutes per side). Place on top of greens, tomatoes and sweet onion.
Sprinkle salad with mint.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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