She mentions that she first learned of this dish when it was made with sun-dried tomatoes, but she prefers using fresh cherry tomatoes. I followed her lead. Halved cherry tomatoes, halved Kalamata olives, rinsed and drained capers, and some minced garlic were left to marinate in a few teaspoons of olive oil while proceeding. Seeded peppers cut into wide strips were sauteed over high heat in olive oil. I used a mix of colorful sweet peppers and a few jalapenos. Once the peppers collapsed from cooking, they were removed from the pan and added to the tomato mixture. Next, sliced halloumi was seared until golden on each side in the same pan. The pepper and tomato mixture was returned to the pan with the halloumi just to warm through, and then it was all topped with chopped herbs. Parsley and mint are suggested, but neither of those is growing in my garden right now. I used basil instead. I had just baked a sourdough boule, so I grilled thick slices to accompany the peppers and halloumi.
The salty, seared cheese with the sweet and spicy peppers, tomatoes, and briny olives and capers was a delicious mix. I also would have enjoyed this tossed with pasta or maybe with crunchy croutons or pita chips like a take on panzanella. There’s another version of a sauteed pepper salad with lemon that I want to try, and the grilled pepper relish, red chile paste, and pepper sauce are on my mind as well. For any season and any vegetable, I know where to get inspired.
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