When it’s cherry season, you’ve just got to make this fantastic salad that unusually combines the saltiness of halloumi cheese with the sweetness of cherries. This makes a colorful and refreshingly delicious lunch or supper.
Ingredients
1 cup pearl barley
16 oz. Halloumi cheese
8 oz. cherries, pitted
8 oz. cherry tomatoes
1⁄4 cup olive oil
1 large shallot, thinly sliced
3 oz. baby spinach
2 tablespoons champagne or sherry vinegar
2 tablespoons sliced almonds, lightly toasted
Sea salt and freshly ground black pepper
Method
- Bring a large pot of water to a boil. Add the barley and cook until it is tender (approx. 25 minutes). Drain and rinse under cold water to stop the cooking process.
- Light a grill.
- Toss cheese, cherries, and tomatoes with 2 tablespoons of olive oil, salt, and pepper. Cook on the grill until charred, turning as necessary. Cooking times will vary. The tomatoes will take about 3 minutes, while the cheese will take 6 or 7 minutes.
- Cut the cheese in 1 ½-inch pieces.
- Soak the shallot slices in boiling water for 10 minutes, then drain.
- In a large bowl, add the barley, shallots, cheese, cherries, tomatoes, remaining oil, spinach, vinegar, and almonds. Serve immediately.
