Grilled Halloumi Salad
Hasselback Pesto Bread
Ingredients
- 3 large tomatoes, halved crosswise
- 3 ears yellow corn, shucked
- 6 Tbsp olive oil, divided
- 2 red onions, cut into wedges
- 1 (3-count) pkg romaine lettuce hearts, halved lengthwise
- 1 (8-oz) pkg vegetarian halloumi cheese, cut into 6 slabs
- 3 Tbsp vegan red wine vinegar
- ½ (0.5-oz) pkg fresh basil, finely chopped
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat grill or grill pan to medium-high heat. Brush tomatoes and corn with 1 Tbsp oil. Brush onions and lettuce with 1 Tbsp oil.
- Grill onions 6 to 8 minutes or until tender and slightly charred. Grill corn and tomatoes, cut sides up, 5 minutes or until charred. Grill cheese 2 minutes per side or until grill marks appear. Grill lettuce, cut sides down, 2 minutes.
- Finely chop tomatoes; transfer to a large bowl. Whisk in ¼ cup oil, vinegar, basil, salt, and pepper.
- Cut kernels from corn cobs; discard cobs. Divide lettuce, onion, corn, and cheese among 6 plates. Drizzle with tomato dressing.
Side Dish Ingredients
- 1 (8-oz) loaf French bread
- ¼ cup pesto
Side Dish Instructions
- Preheat oven to 350°F. Cut bread into 12 slices, cutting to but not through bottom of loaf. Spread pesto between slices. Place on a baking sheet.
- Bake 5 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
324
|
143
|
467
|
| Fat (g) | 25 | 5 | 30 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 11 | 5 | 16 |
| Carb (g) | 17 | 20 | 37 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 609 | 326 | 935 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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