Grilled Halloumi Caprese Recipe

Pat the halloumi dry with paper towels. Slice the halloumi into 1/4–1/2 inch thick slices (about 8 oz yields 6–8 slices).

In a small bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp black pepper and 1 tsp fine sea salt. This quick marinade seasons the halloumi and helps with browning.

Brush both sides of each halloumi slice lightly with the marinade. Let rest at room temperature for 5 minutes while preparing the grill or pan.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.

Grill the halloumi slices 2–3 minutes per side, until golden brown and grill-marked. Do not overcook — halloumi should be crisp outside and slightly springy inside. Transfer to a platter and keep warm.

While the halloumi rests, slice or roughly chop the heirloom tomatoes into 1/2-inch pieces if large; if using cherry heirlooms, halve them. Measure roughly 2 cups.

Place tomatoes in a bowl. Add 1/4 cup thinly sliced red onion (if using), 1/2 cup torn fresh basil leaves, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine and let sit 3–5 minutes so flavors meld.

Taste and adjust seasoning — add a few drops of lemon juice if tomatoes need brightness.

On a serving board or platter, arrange the grilled halloumi slices in a single layer or slightly overlapping.

Spoon the tomato and basil mixture over and around the halloumi, distributing tomatoes and basil evenly so each slice gets some topping.

Drizzle 3 tbs hot honey evenly over the halloumi and tomatoes. For a contrasting sweet-tang, drizzle 1 tbs balsamic glaze in a thin zigzag over the top.

Finish with 1 tbs extra-virgin olive oil and a light grind of 1/4 tsp freshly cracked black pepper. If desired, squeeze a lemon wedge over the dish for added brightness.

Serve immediately while halloumi is warm so the cheese contrasts with the cool tomatoes. Provide toothpicks or small forks for an appetizer presentation.