Grilled Halloumi and Greek Salad Wraps
Grilled halloumi and fresh Greek salad in wraps—flavorful and easy! Perfect for a refreshing lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Mixing bowl
- Whisk
- Baking sheet
- Grill pan
- Tongs
- Thin-bladed spatula
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Serving platter
Ingredients
- 3 tablespoons extra virgin olive oil, plus extra for the cheese
- 1 tablespoon lemon juice or good quality red wine vinegar
- 1/2 teaspoon dried oregano
- Coarse salt (kosher or sea)
- Freshly ground black pepper
- 8 ounces baby heirloom tomatoes, halved
- 1/2 hothouse cucumber, diced
- One head romaine lettuce, washed, dried, and torn
- 12 brined Kalamata olives, drained, pitted, and halved
- 1/2 cup loosely packed flat-leaf parsley
- 12 ounces of halloumi, cut crosswise into 1/3 inch thick slices
- 4 flatbreads or wraps, or use lettuce leaves for a low-carb option
- 4 tablespoons Greek yogurt
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