Grilled East Mediterranean Cheese with Tomatoes

Name: Grilled East Mediterranean Cheese with Tomatoes
Cuisine: Greek
Ingredients: 3 lb/1.36 kg haloumi, kefalotyri, or panela cheese; 3 lb/1.36 kg haloumi, kefalotyri, or panela cheese; Salt, as needed; 3 lb/1.36 kg haloumi, kefalotyri, or panela cheese; 2 fl oz/60 mL brandy or cognac; 2 fl oz/60 mL brandy or cognac; 2 tbsp/6 g chopped flat-leaf parsley; 1 fl oz/30 mL lemon juice; 4 fl oz/120 mL extra-virgin olive oil; Ground black pepper, as needed; 4 tomatoes (about 1 lb/454 g), peeled, cut into small dice; 2 tbsp/16 g capers

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg haloumi, kefalotyri, or panela cheese
Salt, as needed

Europe
Greece
Breakfast
Gluten-free
Vegetarian

Method

Cut the cheese into wedges about 3 in/8 cm long and ½ to ¾ in/1 to 2 cm thick. Season the cheese with salt and pepper, toss in 2 fl oz/60