In caprese salad, mozzarella and basil enhance tomato slices with freshness and dairy richness. We wanted to borrow that formula but shake up a few of the traditional components.
Heirloom tomato slices, packed with ample, flavorful juice, were large enough to cut into thick slabs and shingle with salty pan-seared slices of halloumi. A simple mixture of two pantry staples rich in umami—sherry vinegar and sesame oil—complemented the tomatoes’ savoriness. Toasted sesame seeds echoed the nutty richness of the dressing, and scallion greens contributed freshness and subtle bite.
Heirloom Tomato Salad With Warm Halloumi and Sesame-Sherry Vinegar Dressing
Serves 4- 1 tablespoon sherry vinegar
- 3/4 teaspoon toasted sesame oil
- 1/4 teaspoon table salt
- 1/8 teaspoon pepper
- 1/4 cup extra-virgin olive oil, divided
- 1 pound heirloom tomatoes, cored and sliced 1/4 inch thick
- 4 ounces halloumi cheese, sliced crosswise 1/8 inch thick
- 1 teaspoon toasted sesame seeds
- 1 scallion, green parts only, sliced thin
Heat remaining 1 tablespoon olive oil in a 12-inch nonstick or carbon-steel skillet over medium-high heat until shimmering. Add halloumi and cook until golden brown on both sides, 2 to 3 minutes. Shingle halloumi slices between tomatoes. Rewhisk dressing to combine, then drizzle evenly over top. Sprinkle with sesame seeds and scallion greens. Serve.
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