- 1 cup marinated peppers - see recipe
- 2 cups mixed heirloom tomatoes
- 1 cup cucumbers, peeled, cut into ribbons
- 1/4 cup red onion, thinly sliced
- 1 teaspoon olive oil
- salt and pepper
If using large tomatoes, cut into bite-sized pieces. If using smaller grape or cherry tomatoes, cut in half. Add them into a bowl. Peel the skin from a cucumber, then use the peeler to make long skinless ribbons. Add to bowl. Peel the skin from a red onion and cut in half through the root and stem ends. Thinly slice about ¼ cup of onion and add to bowl. Reserve all.
Cut haloumi into no more than 1/2-inch slices. Brush with a small amount of oil. Place haloumi slices onto a medium hot grill and cook for 10 to 15 seconds (longer if it hasn’t taken colour and it isn’t melting). Carefully remove from the grill and reserve.
2 cups parsley, washed and picked from the stems
1/2 cup white or cider vinegar
1 tablespoon Dijon mustard
1 cup oil — canola, olive or sunflower
salt and pepper
In a blender or with a hand mixer, purée all ingredients together. Reserve.
Toss tomatoes, cucumber and red onion with parsley dressing (there’s lots, you’ll have enough for another night’s salad). Top with marinated peppers and grilled haloumi.