I love to make this simple dish as an appetizer or side. We had a 'make-do' dinner...the kind where the pantry is nearly bare and the fridge needs to be emptied but I spotted some Halloumi in the back of the cheese drawer and felt like I'd hit the jackpot. I don't buy it often cuz it's pricey, but it keeps for a long time, so I guess I had some that I'd forgotten about. It was a great side to what would have been a pretty boring dinner otherwise. I used a little fresh thyme from the garden but in the past I've tossed it with a bit of basil.
Grilled Halloumi with Cherub Tomatoes and Fresh Herbs
8 oz. Halloumi, cut into 1/2" cubes
5 oz. cherub tomatoes, halved
1/2 tsp. fresh thyme or basil, minced
1 tsp. olive oil
1/2 tsp. balsamic vinegar
Salt and Pepper
Gently mix the tomatoes, thyme, balsamic and 1/2 tsp of olive oil in a bowl. Heat the remaining 1/2 tsp. of olive oil in a heavy skillet. Add the Halloumi to your skillet or grill pan, turning every 3 minutes or so until all sides are golden. Remove from heat and gently mix with the tomato mixture. Season to taste. Serve immediately.