Casa Tua At Home: Summer Edition

Forbes

08-07-2025

Casa Tua's Grilled Halloumi, Roasted Cherry Tomatoes & Peach Salad with Thyme-Honey Vinaigrette
It's summer, and the warm weather season brings my latest edition of Casa Tua at Home, a way to enjoy the flavors of Casa Tua wherever you are. The chic private club and Italian restaurant was founded by hospitality maven Miky Grendene and his wife, Leticia Grendene, a former model, in Miami in 2001.
Casa Tua celebrates the essence of Italian cuisine, much of which is rooted in seasonal ingredients. With that, Miky shares a recipe for Grilled Halloumi, Roasted Cherry Tomatoes & Peach Salad with Thyme-Honey Vinaigrette. This is a dish speaking to the bounty of gorgeous tomatoes that are in peak season come July and through August, and was a joint creation between Miky and Chef Daris Sanae, who works aboard Cat Tua, his 77' Lagoon catamaran, that's sailing the Mediterranean this summer.
But before sharing his recipe with us, Miky offers his insights on the dish's background and suggests what else to serve it with.
What's the significance of this recipe in Italian culture?
This recipe is a personal creation, but it's deeply rooted in the Italian way of living and cooking—seasonality, simplicity, and letting ingredients speak for themselves. In Italy, especially in summer, meals are often light but full of character, with grilled vegetables, fresh cheeses, and ripe fruits. While this dish isn't traditional, it absolutely reflects the Mediterranean philosophy of highlighting the natural beauty of each ingredient.How important are tomatoes in Italian cuisine?
They're essential. Tomatoes are a cornerstone of Italian cooking, from pasta sauces and homemade preserves to fresh salads. In this recipe, I chose to roast the cherry tomatoes to concentrate their sweetness and add a warm, caramelized note that balances beautifully with the other elements of the dish.What kind of occasion is this dish suited for?
It's ideal for a summer lunch, a light outdoor dinner, or even as a refined starter in a larger meal. It's the kind of dish that invites sharing, it's colorful, thoughtful, and elegant without being fussy.Can you tell me what else you would serve alongside it to complete the meal?
I'd pair it with a good artisanal bread, perhaps whole grain or seeded, lightly toasted. As a main, something simple and clean like grilled fish with lemon and herbs would be lovely.
What drinks would you suggest? Wines, cocktails, or otherwise?
I'd recommend a dry, aromatic white wine like Vermentino or Fiano. If you prefer bubbles, a rosé Franciacorta or a dry prosecco would bring a lovely brightness.
Grilled Halloumi, Roasted Cherry Tomatoes & Peach Salad with Thyme-Honey Vinaigrette
Serves:2
Time:30 minutes
Style: Artisanal Mediterranean | Vegetarian | Seasonal
About this dish in Miky's words:
"A dish that sings of summer and salt air, Mediterranean Echoes is more than a salad—it's a sensory journey across the sun-drenched coasts of Southern Europe.
The creamy halloumi transports us to a whitewashed terrace in Greece, kissed by the sea breeze. The slow-roasted cherry tomatoes, sweetened gently with a touch of sugar, whisper tales of the Italian Riviera, while the fresh, juicy peach brings a burst of unexpected lightness and vibrancy, like a late afternoon breeze through an orchard.
Anchored in simplicity but elevated with detail, this salad layers grilled textures, floral sweetness, and herbal depth, united by a delicate vinaigrette of honey, thyme, and olive oil."
Ingredients
For the salad:
* 1 medium zucchini, sliced into ½ cm rounds
* 100g halloumi cheese, sliced into thick strips or cubes
* 1 ripe peach, thinly sliced
* 1 small red onion, finely sliced
* 6–8 cherry tomatoes, halved
* A handful of mixed baby greens or salad sprouts
* Beetroot sprouts, for garnish
For the honey glaze (for brushing):
* 1 tablespoon honey
* 1 tablespoon extra virgin olive oil
* ⁠salt
For the roasted cherry tomatoes:
* A pinch of sea salt
* A pinch of sugar
* A drizzle of extra virgin olive oil
For the vinaigrette:
* ½ tablespoon honey
* 2 tablespoons extra virgin olive oil
* ½ teaspoon dried thyme
* A pinch of sea salt
Instructions
1. Roast the cherry tomatoes
Preheat the oven to 190°C (375°F)or 280°F (convection oven).
Place the halved tomatoes on a baking sheet. Sprinkle lightly with salt and sugar, drizzle with olive oil, and roast for 20 minutes, until softened and slightly caramelized. Set aside to cool.
2. Slice and prep the vegetables and cheese
Wash all fresh ingredients. Thinly slice the zucchini and peach. Finely slice the red onion. Cut the halloumi into thick cubes or strips.
3. Brush and grill
Mix the honey and olive oil in a small bowl. With a brush, glaze both sides of the zucchini and halloumi slices.
Heat a grill pan to medium-high. Grill the zucchini for 2–3 minutes per side, until slightly charred. Grill the halloumi until golden and crisp on the outside.
4. Prepare the vinaigrette
In a small bowl, whisk ½ tablespoon honey,2 tablespoons olive oil, thyme, and a pinch of sea salt until smooth and aromatic.
5. Assemble with care
On a large serving platter, lay a gentle bed of baby greens. Artistically layer the grilled zucchini, halloumi, roasted tomatoes, peach slices, and red onion, allowing the textures and colors to create natural contrast.
6. Finish with style
Drizzle the thyme-honey vinaigrette over the ensemble. Garnish with a small tuft of beetroot sprouts, adding a final earthy flourish.