Dinner #56: Greek Salad with Haloumi Cheese

Wednesday, April 22, 2009: Yes, we're still in Bill Granger week. Although I think this is the last of the meals from the Bill's Open Kitchen cookbook for a few weeks. Mainly because I'm traveling tomorrow and then Emily and I are going to Martha's Vineyard for the weekend to celebrate her birthday.

I bought some haloumi cheese from Fairway the other day with this recipe in mind. I love haloumi cheese because you can pan fry it to get a nice crisp outer layer while the inside stays hard. It's really nice on top of a greek salad.

The salad is a combination of tomatoes (heirloom from Canada in this instance), Israeli cucumbers, olives, parsley, red onion, salt, pepper, and a little olive oil.