Charred Halloumi with Fresh Tomatoes and Herbs

4.4 – 8 reviews • Side Dish

Ingredients

2 blocks halloumi cheese (about 1 pound)
1 small shallot, halved lengthwise, root end left intact
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes
One 10-ounce package cocktail tomatoes
4 to 5 Campari or Kumato tomatoes
Zest and juice of 1 lemon
Flaky sea salt
1 cup fresh herbs (any combination mint leaves, dill sprigs, parsley leaves and oregano leaves)

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.