How could I resist the words "halloumi croutons"? I finally got around to making pasta salad from the NYT with cherry tomatoes, cucumbers, red onions and the halloumi. Some changes: Aldi didn't have halloumi but did have something similar with the dubious name "bread cheese" (it works fine, as it still had the same property of holding up to grilling), and I didn't have any fresh herbs on hand so I tossed in the last of the chimichurri (plus extra tomatoes). You sort of marinate the tomatoes and onions with red wine vinegar and olive oil and then mix with everything else. I thought it was so delicious; fresh and summery. Lot of room for improvisation, too.
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