Halloumi with Marinated Roasted Red Pepper and Caper Salad

Prep Time: 10 min
Inactive Time: 20 min
Cook Time: 10 min
Total Time: 40 min
Servings: 4
  • 1/3 cup Filippo Berio Robusto Extra Virgin Olive Oil, divided
  • 3 tbsp Filippo Berio Red Wine Vinegar
  • 1 large clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • Pinch hot pepper flakes
  • 2 cups thinly sliced roasted red peppers
  • 2 tbsp capers
  • 2 shallots, thinly sliced
  • 2 tbsp chopped fresh parsley
  • 8 oz halloumi cheese, cubed
      • In large bowl, whisk together 1/4 cup olive oil, red wine vinegar, garlic, salt, pepper and hot pepper flakes; add peppers, capers, shallots and parsley, tossing gently to coat. Transfer to shallow serving dish. Marinate for 20 minutes at room temperature.
      • Meanwhile, heat remaining olive oil in large nonstick skillet set over medium-high heat; cook halloumi, flipping as needed, for 5 to 7 minutes or until golden brown on all sides. Drain on paper towel–lined plate. Scatter over roasted red pepper salad. Serve immediately.

      Tip: Serve with toasted, crusty bread for dipping.




    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Greek

    Product: Red Wine Vinegar

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