Summer Salad…Part 5?

I have made a lot of salads this summer.  A salad that is light on the refined carbs, high in protein and filling makes the perfect summer meal for me.  There was my remake of the Raw Asparagus Salad I had in Orlando which was not a meal type salad, but a more of a delicious side salad.  Then there was the Spring Milk Cheese Salad with Dates that I keep planning on making again before the Beemster Graskaas Cheese leaves the market.  Yesterday I blogged on my discovery that the combination of Watermelon and Feta is truly delicious and not as odd as it sounds!  Earlier this week, while pouring through my subscriptions in Google Reader, I came across another salad that I knew would be on my table in short order.  Meeta from What’s for Lunch Honey posted a recipe for an incredible Garlicky Marinated Halloumi Cheese with a Roasted Tomato Quinoa Salad.  I had most of the ingredients on hand and could not wait to try this recipe. 

This was a perfectly delicious dinner the other night.  I followed the recipe’s suggestion and only fried enough halloumi for one serving when I made it.  The only change I would offer is that if you don’t plan on serving all of the salad in one sitting, to not add in all the roasted cherry tomatoes.  Add them to the individual servings after plating it.  They give up a lot of liquid when mixed with the salad which is delicious the first go around but doesn’t make for very good leftovers! 

Thank you Meeta, for posting this delicious recipe and inspiring a great dinner for me this week!