Heirloom Tomato & Grilled Halloumi Stacks with Balsamic Glaze

Prepare the halloumi: Heat a grill pan or outdoor grill to medium-high heat. Lightly brush halloumi slices with 1 tablespoon of olive oil. Grill for 2-3 minutes per side, until golden brown and slightly softened.

💡 Tip: Ensure the grill pan is hot before adding the halloumi to achieve beautiful grill marks and prevent sticking.

Assemble the stacks: On individual serving plates, begin by placing a slice of heirloom tomato. Top with a fresh basil leaf, then a grilled halloumi slice. Repeat the layers (tomato, basil, halloumi) once more, ending with a slice of tomato on top.

💡 Tip: Use a mix of tomato colors for visual appeal. If basil leaves are very large, you can fold them gently.

Drizzle and season: Drizzle the assembled stacks with the remaining 2 tablespoons of extra virgin olive oil and the balsamic glaze. Season generously with flaky sea salt and freshly ground black pepper.

💡 Tip: A quality balsamic glaze will provide a concentrated sweet and tangy flavor. If you don't have glaze, a reduced balsamic vinegar works well.

Garnish and serve: Sprinkle with chopped fresh mint leaves, if desired, for an extra layer of freshness. Serve immediately.

💡 Tip: The mint adds a surprising brightness that complements the tomatoes and salty cheese.