Pro tip: soaking the skewers before grilling ensures they don’t burn to embers. Cook, relax, and enjoy!
What you'll need:
4 12-inch wooden skewers
8.8 oz halloumi
1 piece ciabatta
12 oz mixed cherry tomatoes
4 oz sun dried tomatoes
1 head radicchio
1 oz fresh basil
2 Tbsp balsamic vinegar
1 Tbsp honey
freshly ground pepper
grill or grill pan
1. Prep ingredients
Soak skewers in water for 15 minutes. Prepare grill or grill pan for medium-high heat or preheat broiler with rack 6-inches from heating element. Cut halloumi into 12 pieces. Cut ciabatta into 12 1-inch pieces. Halve, peel, and thinly slice shallot.
Thread halloumi, ciabatta, tomatoes, and sun dried tomatoes onto skewers, making sure you have 3 pieces of halloumi and 3 pieces of ciabatta per skewer. Drizzle skewers with 2 tablespoons oil and season with salt and pepper.
Quarter radicchio and cut out core. Separate leaves on a platter. Pick basil leaves from stems and scatter leaves over radicchio.
Grill skewers, turning occasionally, until bread is golden, and tomatoes and halloumi are lightly charred, 6–8 minutes.
Meanwhile, combine shallot, balsamic vinegar, and honey in a small bowl and whisk until honey is dissolved. Whisk in 2 tablespoons oil and season with salt and pepper.
Drizzle radicchio and basil with dressing. Top salad with skewers and drizzle with oil. Enjoy!
See what else is cooking this week!