Heirloom Tomato & Grilled Halloumi Stacks with Balsamic Glaze
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Elevate your summer produce with this vibrant and satisfying stacked salad. Combining the sweetness of ripe heirloom tomatoes with the salty, satisfying chew of grilled halloumi, this dish is a delightful twist on classic combinations.
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Ingrédients
- ✓3 large, mixed colors, sliced 1/4-inch thick Heirloom tomatoes
- ✓8 ounces, sliced 1/4-inch thick Halloumi cheese
- ✓1 cup, large leaves Fresh basil leaves
- ✓45 ml Extra virgin olive oil
- ✓30 ml Balsamic glaze
- ✓to taste Flaky sea salt
- ✓to taste Freshly ground black pepper
- ✓0.3 cup, chopped (optional) Fresh mint leaves
Instructions
Prepare the halloumi: Heat a grill pan or outdoor grill to medium-high heat. Lightly brush halloumi slices with 15 ml of olive oil. Grill for 2-3 minutes per side, until golden brown and slightly softened.
💡 Astuce: 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.
💡 Astuce: 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 30 ml of extra virgin olive oil and the balsamic glaze. Season generously with flaky sea salt and freshly ground black pepper.
💡 Astuce: 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.
💡 Astuce: The mint adds a surprising brightness that complements the tomatoes and salty cheese.
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