Salads I Want To Try
So many salads, so little time.
Cucumber-Tomato Salad With Seared Halloumi and Olive Oil Croutons Recipe
NYT Cooking: This recipe, inspired by the Greek horiatiki salad, illustrates the power of good, fresh olive oil to make a dish taste bright and rich — and never oily. It’s used here to toast the croutons, to infuse garlic into the dressing and to distribute the sweetness of ripe tomatoes throughout the salad. Finally, use it to pan-fry slices of halloumi and make this a vegetarian main course.