Caprese salads are standard in our household, and this week, we took it for a spin. Heirloom tomatoes are like candy this time of year, so we’re sticking with a mix of yellows and reds. For the cheese, however, I’m swapping mozzarella with halloumi, a firmer, saltier cheese you’ll find in Greek and Mediterranean cuisine. My favorite preparation of halloumi is grilled in olive oil in a hot sauté pan, and, upon transferring to a paper towel-lined plate, immediately sprinkling with Maldon sea salt. Plated atop a shmear of hummus and dotted with fresh herbs, this can be scooped into a pita or enjoyed on its own.
Serves 6-8
2-3 heirloom tomatoes, cut into 1-inch cubes
1/2 cup of cubed halloumi cheese
4 tablespoons olive oil
Maldon sea salt
1/2 cup hummus
1/2 cup roasted canned artichoke hearts, drained
1/2 lemon
Za’atar, to garnish
Fresh basil + mint, to garnish
1. Heat olive oil in a large saucepan over medium-high heat. Once olive oil is glistening, add halloumi in a single layer. Leave untouched for 2 minutes and, using a metal spatula, flip and continue cooking 2-3 minutes more. Transfer to a paper towel-lined plate, and immediately sprinkle with sea salt.
2. Grab a serving platter and spread hummus across the dish. Add tomatoes and artichoke hearts. Sprinkle with some sea salt, then top with crispy halloumi. Drizzle with olive oil. Garnish with za’atar, mint, and basil.
