Jovi Grilled Salad

Ingredients for Vinaigrette:
  • 5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
  • 5 tablespoons dry white wine
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup packed fresh oregano (leaves and tender stems only)
  • 2 tablespoons packed fresh thyme leaves
  • 1/2 medium yellow onion, peeled and quartered
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Ingredients for the salad:
  • Olive oil, for coating the grill grates
  • 3 medium Roma tomatoes, quartered lengthwise
  • 8 ounces of Halloumi cheese ,cut into 12 pieces
  • 1/2 medium red onion, sliced through the root end, peeled, and cut into 6 wedges
  • Kosher salt
  • Freshly ground black pepper
  • 6 x (8-inch) wooden or mental skewers
  • 3 medium hearts of romaine, halved lengthwise through the core
  • 20 kalamata olives
Preparation for Vinaigrette: Place all of the ingredients in a blender or food processor and process on high until smooth, about 1 minute. Refrigerate in a container with a tightfitting lid for up to 1 day.
Preparation for salad:
  • Heat a grill to medium (about 350 to 450 degrees) and rub the  grates with towel  dipped in olive oil.
  • Combine the tomatoes , cheese, and onion in a large bowl and season generously with salt and pepper.
  • Add 1/2 cup of the marinade and gently toss to coat.
  • Reserve the remaining marinade.
  • Thread 1 tomato quarter,1 piece of halloumi, and 1 onion wedge onto a skewer, followed by another tomato quarter and another piece of halloumi, Repeat to make 6 skewers.
  • Place the Skewers in a dish, cover, and let marinate in the refrigerator for at least 15 minutes and up to 12 hours .
  • Remove the Skewers from the dish, allowing any excess marinade to drip away before placing them on the grill.
  • Cover the grill and cook, turning the Skewers every 2 minutes, Until the vegetables are tender and charred and the cheese is soft. about 6 to 8 minutes total.
  • About 3 minutes, transfer the Skewers after they are finished
  • Brush the romaine with olive oil, Season it with salt and pepper , And place it cut-side down on the grill cook until slightly wilted and charred on the cut side, about 3 minutes.
  • To serve, transfer the grilled romaine, kebabs and olives to a large serving platter
  • Drizzle a few tablespoon of the remaining marinade over the salad, passing any leftover marinade on the side.


Bon Appétit!

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Chef Jovi Beiz
For over 18 years my passion and motivation have driven me to be the best at what I do. As a young man I would commit my time to reading about chefs and the art of cooking. Eventually my passion evolved into my profession enabling me to work and learn from many chefs from around the world. My travels have helped me to accuqire mountains of culonary expertise which allows me to create dishes that are truly unque. With my beautiful dauther Leah as my insperation I am driven by the constant need to always be successful at everything that I do and for me there is no compromise. The vision that you glorify in your mind, the ideal that you enthrone in your heart, this you will build your life by, and this you will become.To me it has allways been about fun and excitement and I want you to experience my life though every bite. I want every dish to be a new experience but carries the same level of fun health that I am known for. One day I plan on opening my own resturant that will be the embodiment of what I stand for and believe in. Along with this I also plan on creating one of the most memorable night clubs the world has ever known. But these locations will not target a singular group or demographic. Instead I want the entire family to enjoy my creation I promise that once you experince my lifestyle, once you become apart of my journey, once you experience the food the fun and the family entertainment, you will see the lasting legacy I am creating. Steadily raising the bar of our expectations and aspirations just a little higher and a little out of our reach cause us to stretch out of our comfort zone. As we stretch out of our comfort zone we stretch our potential, as a result our potential steadily grows and will never return to its previous size. Connect with Chef Jovi:

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