ArcaMax

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 ¼ inch thick

4 ounces halloumi cheese, sliced crosswise ⅛ inch thick

1 teaspoon toasted sesame seeds

1 scallion, green parts only, sliced thin

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

2. 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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