Why This Recipe Works

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.

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Before You Begin

Choose tomatoes that are ripe but firm. Using tomatoes of different colors makes for a more striking presentation. We prefer to serve this salad warm; the halloumi will become firm as it cools.

Instructions

Whisk vinegar, sesame oil, salt, and pepper together in bowl. Whisking constantly, drizzle in 3 tablespoons olive oil until combined. Arrange tomatoes on large platter and set aside.

Heat remaining 1 tablespoon olive oil in 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.