Salad with "Hallitzi" Cheese
In August 2017, I was in Kato Pyrgos for a report on the border region of Tillyria and tasted Halloumi cheese for the first time, right where it's produced. What is Halloumi? It's a white cheese with small holes and a slightly sour taste made in this area of the island. A few years later, I returned to this part of Cyprus for the filming of a cooking show by RIK, shot at the home of Mrs. Elpida Merakli in Pigaenia, Kato Pyrgos, Tillyria. At one point, I jokingly told her that her surname wasn't accidental, as she makes the most 'meraklidika' (passionate/skillful) Halloumi in the area. She smiled at my joke and confessed that she learned all the secrets of producing this special cheese from her family. At the last moment, she confided her secret to me: "The milk comes from my own wild goats that graze freely..."
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INGREDIENTS
- 1 - 2 pieces of Halitzi cheese, about 100 - 150g
- 3 cups (150g) purslane leaves (andrakla)
- 4 - 5 small red tomatoes, about 300g
- 10 basil leaves, about 5g
- 1 - 2 small Arkatena rusks, broken into large pieces, about 100 - 150g
- ¼ cup (60ml) olive oil
- 3 tablespoons (30ml) vinegar
- 1 teaspoon dried mint
- 1 teaspoon (8g) salt
- 1 pinch freshly ground black pepper
METHOD
- Rinse the tomatoes, cut them in half, and then into 2 - 3 pieces. Place them in a large bowl and add the purslane, basil leaves, rusks, and the crumbled Halloumi cheese.
- In a small blender or a jar with a lid, combine the olive oil, vinegar, mint, salt, and pepper. Whisk well until you have a homogeneous mixture.
- Pour the dressing over the salad. Mix well, transfer to a serving bowl, and serve.
