Roasted Strawberry Saganaki Salad
Tara's Multicultural Table recipe - N/A
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 8 ounces Kasseri or Halloumi cheese
- 1 lemon (juice and zest)
- 1 pound strawberries (about 2 cups)
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 green onions (thinly sliced)
- 2 tablespoons olive oil
- 2 teaspoons mustard
- salt and pepper to taste
- Romaine lettuce
- 1/2 cup walnuts (toasted and chopped)
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
In a large frying pan, drizzle olive oil over medium heat. Slice the cheese into 1/4 inch thick pieces. Place 2-3 slices of cheese in the heated oil, careful not to overcrowd. Fry until each side is golden brown, about 2 minutes per side. Remove from pan and top with lemon juice and zest. Repeat with remaining slices.
- 3
Remove stems from strawberries and slice in half. In a large bowl, stir together honey and balsamic vinegar. Add the strawberries, tossing to coat. Put the strawberries in a single layer in a large baking dish or rimmed baking sheet. Roast until the strawberries begin to wrinkle around the edges and caramelize, 10-12 minutes.
- 4
Once cooled slightly, place strawberries and liquid back into the large bowl. Cut the saganaki into crouton sized pieces and add to the bowl. Stir in the green onions, olive oil, mustard, salt, and pepper.
- 5
Place lettuce in serving dishes and top with strawberry mixture and chopped walnuts. Serve immediately.