Featuring rich, aromatic extra virgin olive oil for that true Mediterranean flair.

Ingredients (serves 2)

• 1 pack halloumi cheese (~200–250 g / 7–9 oz)
• 1 zucchini, sliced
• 1 red bell pepper, sliced into strips
• 1 small red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 2 cups mixed greens (arugula, spinach, lettuce, etc.)
• High-quality extra virgin olive oil, “BIOGRAPHY, a great story” for grilling &  
   dressing

For the vinaigrette:

• 2 tbsp extra virgin olive oil (try “BIOGRAPHY, a great story”)
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Salt & freshly ground black pepper

Instructions: 

1. Grill the vegetables: In a grill pan or skillet, cook the zucchini, bell pepper,
   and onion with a light drizzle of extra virgin olive oil until tender and lightly    charred. The olive oil not only helps the veggies caramelize, but adds    
   deep, earthy flavor.
2. Grill the halloumi: Slice the halloumi into 1 cm (about 1/3 inch) thick    
    pieces. Grill in a dry non-stick pan until golden and crisp on both sides.
    No oil needed here—halloumi has enough fat to grill beautifully!
3. Make the vinaigrette: Whisk together extra virgin olive oil, honey, lemon
    juice, mustard, salt, and pepper. The fruity, peppery notes of the olive oil
    shine in this simple dressing.
4. Assemble the salad: Toss the greens, grilled veggies, and tomatoes in a
    bowl. Drizzle with the vinaigrette, mix gently, and top with the grilled
    halloumi slices.
 
💡 Pro Tip: The quality of your extra virgin olive oil makes a huge difference. Use “BIOGRAPHY, a great story” cold-pressed, Greek origin, and aromatic—it brings everything together and elevates the salad from simple to stunning.