Corn and Fregola with Grilled Halloumi Cheese
A vibrant Mediterranean-inspired salad combining grilled corn, toasted walnuts, and fregola pasta with chunks of grilled halloumi cheese, fresh herbs, and a bright citrus dressing. Perfect for summer entertaining.
Ingredients
- •1 cup walnuts
- •1 cup fregola
- •1 to taste Kosher salt
- •4 ears corn
- •6 tablespoons olive oil
- •1 to taste black pepper
- •8 ounces Halloumi cheese
- •3 whole scallions
- •½ cup parsley
- •¼ cup basil
- •¼ cup mint
- •2 tablespoons lemon juice
- •2 tablespoons white wine vinegar
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
10 min
- 2.
Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.
15 min
- 3.
Prepare a grill for medium-high heat. Rub corn with 1 tablespoon oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8-10 minutes. Transfer to a platter and let cool.
10 min
- 4.
Meanwhile, brush cheese with 1 tablespoon oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.
5 min
- 5.
Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining 1/4 cup oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.
10 min
