Charred Halloumi with Fresh Tomatoes and Herbs is a quick grilled cheese appetizer featuring thick halloumi slabs with deep grill marks, topped with halved tomatoes, shallot-lemon dressing, and a generous shower of fresh mint, dill, and parsley.
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Preheat the grill to high.
Slice each piece of halloumi into 8 slabs. Drizzle both sides with olive oil and set aside on a baking sheet.
Drizzle the shallot with olive oil, season with salt and pepper and grill until charred, 2 to 3 minutes per side. While the shallot is grilling, halve the cherry, cocktail and Campari tomatoes and season with salt; set aside.
Grill the halloumi until it has grill marks and the cheese is softened, 2 to 3 minutes per side. While the halloumi is grilling, finely chop the shallot. Combine the shallot, lemon zest and juice, 1/4 cup olive oil, and salt and pepper to taste in a jar with a tightly fitting lid. Shake to combine.
Remove the halloumi from the grill and place on a serving platter. Top with tomatoes and spoon on the shallot dressing. Season with flaky sea salt, shower with herbs and drizzle with more olive oil. Enjoy.
Best served immediately after assembly. Grilled halloumi and dressing can be prepared separately up to 4 hours ahead and stored separately at room temperature; reassemble just before serving.
grill or grill pan
Oil both sides of the halloumi slabs generously with olive oil and ensure the grill is preheated to high before placing the cheese on the grates.
Yes, combine the chopped shallot, lemon zest and juice, olive oil, salt, and pepper in a jar and refrigerate for up to 2 days. Shake before serving.
Use a grill pan or cast-iron skillet over high heat. The cooking time remains 2 to 3 minutes per side for both the halloumi and shallot.
Grill until visible grill marks appear and the cheese begins to soften, about 2 to 3 minutes per side. The exterior should be caramelized but the interior still slightly firm.
Yes, use any combination of ripe tomatoes (heirloom, Roma, or regular beefsteak). Halve or quarter them as needed and season with salt before serving.
