Description
A vibrant and satisfying Mediterranean-inspired bowl featuring grilled halloumi cheese, fresh Greek salad, creamy tzatziki, and fragrant herbed rice.
Ingredients
Scale
For the Crust:
- 1 cup uncooked long-grain white rice
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 4 oz feta cheese, crumbled
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Extra virgin olive oil for drizzling
Instructions
1. Prepare the Crust:
- Cook the rice by combining rice, water or broth, olive oil, and oregano in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
- Prepare the tzatziki by mixing Greek yogurt, minced garlic, chopped dill, and lemon juice in a bowl. Season with salt and pepper. Refrigerate until ready to serve.
- Make the Greek salad by combining diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta in a large bowl. Drizzle with a little olive oil and season lightly.
- Grill the halloumi by heating a grill pan or skillet over medium-high heat. Cook halloumi slices for 2-3 minutes per side until golden brown and grill marks appear.
- Assemble the bowls by dividing the herbed rice among four bowls. Top with Greek salad, grilled halloumi slices, and a generous dollop of tzatziki. Drizzle with extra olive oil if desired and serve immediately.
Notes
You can customize the seasonings to taste.