Crispy seared halloumi meets juicy ripe tomatoes under a bright, punchy lemon-herb topping with parsley, mint, scallion, and capers. A vibrant, briny-savoury salad ready in minutes, perfect for warm-weather entertaining.
Zest and juice 1 lemon; measure 2 teaspoons zest and 2 tablespoons juice. Set the lemon juice aside for finishing.
In a small bowl, combine lemon zest, parsley, mint, scallion, capers, and black pepper. Stir and set aside.
Slice tomatoes into thick slices (about 1/3 inch).
Slice halloumi into 1/4-inch slices. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Sear halloumi in a single layer until golden, about 2 minutes per side.
Arrange tomatoes and seared halloumi on a platter. Stir 2 tablespoons lemon juice and remaining 2 tablespoons olive oil into the herb mixture, spoon over the salad, and serve immediately.