Grilled Halloumi Salad

Memorial Day at Rivera's. Year two of the free first responder meal. The tradition established last year is now expected — firefighters from across the valley planned their Memorial Day around the Rivera's free meal, which is either a tribute to the generosity of the offer or a commentary on the quality of the brisket or both. Eighty-four people this year — up from seventy-eight. The cost: $4,200. Jessica filed it under "community investment." The category she created last year to classify expenses that have no financial return but which have a return that cannot be measured in dollars.

Roberto came for the Memorial Day meal. He put on the FOUNDER apron and stood at the register and shook every hand. He was slower than last year — the handshakes less firm, the standing less steady — but he was there. The founder at the counter on the day that honors service. Roberto served in the Army National Guard. Roberto served at the cinder block grill for forty-three years. Roberto serves at the Rivera's counter three times a week. The man has never stopped serving. The uniform changes. The service does not.

A firefighter from Station 7 — a young woman named Captain Torres (no relation to Michael) — came to the counter and said to Roberto, "Are you Marcus's father?" Roberto said, "I am." She said, "My crew watched the Phoenix New Times video about Rivera's. Your son talked about you and the grill for ten minutes. My crew cried." Roberto looked at her and said, "Good crying." The same words Elena used when Roberto cried at the sign going up. Good crying. The Rivera family vocabulary for tears that are earned and clean and right. Captain Torres said, "The best crying." Roberto nodded. The nod. The connection between a sixty-seven-year-old man and a young fire captain, linked by the word "crying" and the understanding that some tears are fuel.

After the Memorial Day service, I drove to the altar and cooked for the family. Burgers on the grill. Corn on the flat-top. Fuego lying in the shade, exhausted from stealing food at the Memorial Day event (the dog has no shame and no limits and I respect both qualities). The evening was quiet. Jessica and I sat on the patio after the kids went to bed and she said, "You gave away four thousand dollars of food today." I said, "I gave away four thousand dollars of fire." She said, "That is the most Marcus Rivera thing you have ever said." She is not wrong. The fire is the gift. The food is just the packaging.

After we wrapped the Memorial Day service and I shook the last hand and watched Roberto take off the FOUNDER apron, I drove home and fired up the grill anyway — because apparently that’s just who I am now. Burgers for the kids, corn for Jessica, and this grilled halloumi salad for the two of us once the house went quiet. It’s fast, it’s got char on it, and it doesn’t ask anything of you after a long day of giving — which was exactly right for that particular evening.

Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Servings: 2

Ingredients

8 oz halloumi cheese, sliced 1/2 inch thick
1 tablespoon olive oil, plus more for brushing
5 oz mixed greens or arugula
1 cup cherry tomatoes, halved
1/2 English cucumber, sliced into half-moons
1/4 red onion, thinly sliced
1/4 cup Kalamata olives, pitted
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil (for dressing)
1 teaspoon honey
1/2 teaspoon dried oregano
Salt and black pepper to taste
Fresh mint or basil leaves, for garnish (optional)

Instructions

Heat the grill. Preheat an outdoor grill or grill pan over medium-high heat. Pat halloumi slices dry with paper towels — this helps you get a better sear and less sticking.
Grill the halloumi. Brush both sides of each halloumi slice lightly with olive oil. Place on the hot grill and cook 3–4 minutes per side, until deep golden grill marks form and the cheese is softened but holds its shape. Remove and set aside.
Make the dressing. In a small bowl, whisk together lemon juice, 1 tablespoon extra-virgin olive oil, honey, oregano, salt, and pepper until combined.
Build the salad. Spread the greens across a large plate or shallow bowl. Arrange the cherry tomatoes, cucumber, red onion, and olives over the top.
Add the halloumi. Lay the warm grilled halloumi slices over the salad. The heat from the cheese will gently wilt the greens underneath — that’s exactly what you want.
Dress and serve. Drizzle the lemon dressing over everything. Garnish with fresh mint or basil if using. Serve immediately while the halloumi is still warm.

Nutrition (per serving)

Grilled Halloumi Salad — For the Night After You Fed Eighty-Four People and Still Wanted to Cook