It's hard to beat crispy cheese. This craveable dish is made from seared Halloumi, piled on top of juicy tomatoes and a fresh herb topping. A crowd pleaser. Serve this halloumi dish on its own, or with cooked grains or greens on the side.
Start fresh herb topping: In a small bowl, combine parsley, mint, scallion, capers, lemon zest, and pepper. Set aside (see note 1).
Sear halloumi: Heat grapeseed oil in a large skillet over medium-high heat. Once hot, arrange cheese slices in a single layer (see note 2). Cook until the bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
Assemble: Layer the seared halloumi and tomatoes on a serving platter. Stir lemon juice and olive oil into the herb topping, then spoon topping over the halloumi and tomatoes. Serve with cooked grains, if using.
Notes
Fresh herb topping: The fresh herb topping also has lemon juice and olive oil in it. But, those get added at the end (just before serving), to keep the herbs as fresh and bright as possible.
Cooking halloumi: I like to use a well-seasoned cast iron skillet for searing halloumi. Next best is a non-stick skillet. If using another type of pan, such as stainless steel, you may need to use a bit more oil to prevent sticking. If the cheese won't fit in a single layer, cook in multiple batches, making sure the bottom of the pan is well oiled before adding the next batch. You don't want the crisp, golden brown cheese to get stuck to the pan!