A salad of perfectly textured and seasonal vegetables that may have you asking, "Who needs the meat?" With a high melting point, Halloumi is the perfect grilling cheese. Made from sheep's and goat's milk, this briny, tangy mozzarella-like cheese is dangerously addictive--crispy on the outside and luxuriously melted on the inside. A grilled version of the classic layered vibrantly colored combination of vegetables served all summer in the Provence region of southern France, this recipe adds a surprise element of caramelized figs  The fruit's sweetness, the cheese's saltiness, a combination of squash, eggplant, tomatoes, and garlic and plenty of visual elements to heighten the senses, this salad may be served as light summer meal perfect for outdoor entertaining when local ingredients are at their peak.
cuisine French
difficulty Simple
season Year Round
serves 4

Ingredients

3 Japanese eggplant, sliced into 1/2" rounds 3 zucchini, , sliced into 1/2" rounds 6 Roma tomatoes, sliced into 1/2" rounds 8 ounce block Halloumi cheese 1 pint figs, halved 1 pint cherry tomatoes 1/4 cup pine nuts, toasted Red wine vinegar Extra virgin olive oil Sea salt Handful fresh basil leaves Edible flowers, optional

Directions

  1. Preheat OFYR grill (or other gas or charcoal grill) to medium high heat.
  2. Drizzle olive oil around the outer ring and place eggplant, zucchini and tomato slices directly on the ring. Sprinkle with salt and cook until caramelized on one side.
  3. Flip over and sprinkle other side with salt, drizzle vegetables with more olive oil and continue to cook until tender and lightly charred on both sides.
  4. Remove vegetables from grill as they are cooked through, which may vary by vegetable and amount of heat.
  5. Sear figs directly on the lightly oiled OFYR ring, cut side down, until softened and caramelized. Remove from grill and reserve.
  6. Heat a cast iron gratin over high heat on the OFYR ring. Add the cherry tomatoes, drizzle with olive oil and sprinkle with salt. Cook until blistered and beginning to burst, then remove from the gratin from the OFYR and reserve.
  7. Griddle halloumi slices directly on lightly oiled OFYR on both sides until crispy and golden brown. Remove from heat and reserve. 
  8. On a serving platter, layer eggplant, zucchini, and tomato slices. Sprinkle with a bit of red wine vinegar and drizzle with olive oil.
  9. Top with griddled halloumi, seared figs, and blistered tomatoes.
  10. Drizzle with vinegar and oil and sprinkle the  toasted pine nuts over the salad.
  11. Scatter with basil and edible flowers. Serve immediately.