1 pound tomatoes, sliced into rounds
Flaky salt and freshly ground pepper
Extra-virgin olive oil
½ pound halloumi cheese, sliced into 4 slabs
5 basil leaves, torn
2 tablespoons finely chopped flat-leaf parsley
1. Preheat a grill or grill pan over medium-high heat.
2. Arrange the tomatoes on a serving platter or four plates. Lightly squeeze the lemon over them and season with flaky salt and pepper.
3. Brush the grill grates with oil, then add the halloumi and cook, turning once, until marks appear and the cheese is warmed throughout, about 1 minute per side. Place on top of the tomatoes. Drizzle the salad with olive oil and sprinkle with the basil and parsley. Serve immediately.