Charred Halloumi with Fresh Tomatoes and Herbs

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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)


  1. Preheat the grill to high.
  2. Slice each piece of halloumi into 8 slabs. Drizzle both sides with olive oil and set aside on a baking sheet.
  3. 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.
  4. 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.
  5. 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. 

Cook’s Note

Use any mix of tomatoes or herbs you have on hand for this dish. Halloumi is a salty, squeaky, firm Greek-style cheese that's typically made with a mixture of sheeps' milk and goats' milk

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