Grilled Halloumi and Red Pepper Salad

While this recipe was designed for Lag Ba’Omer, it is a nice treat throughout the summer, especially when you want to grill, but don’t want the heaviness of meat.

Although Lag Ba’omer falls between Passover, when the Jews left slavery in Egypt, and Shavuot, when they received the Torah at Mount Sinai, the holiday has nothing to do with the story of the Exodus.Today there is still debate about the origins of the holiday, and its observances are often seen as cryptic. The most visual of Lag Ba’omer traditions–the lighting of torches and bonfires–has its roots in the belief that the day might mark the death of Rabbi Shimon Bar Yohai, who is credited as the author of the mystical Zohar. His students commemorate the day by converging on his grave with glowing torches.

As an extension of the bonfires, Israelis take advantage of a national culinary pastime–grilling. While this traditionally involves meat, one can opt for lighter dishes made with dairy components.

This salad is made with halloumi, a cheese whose firm, rubbery texture lends itself to grilling over a hot flame. Halloumi has its origins in Lebanon and Cyprus. Some claim its roots in Israel lie with Greek-Jewish immigrants. The cheese is best served warm with grilled fish, crusty bread, or fresh fruit for dessert.