Charred Halloumi With Fresh Tomatoes And Herbs Recipes

CHARRED HALLOUMI WITH FRESH TOMATOES AND HERBS

Charred Halloumi with Fresh Tomatoes and Herbs image

Provided by Elena Besser

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 blocks halloumi cheese (about 1 pound)
1 small shallot, halved lengthwise, root end left intact
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes
One 10-ounce package cocktail tomatoes
4 to 5 Campari or Kumato tomatoes
Zest and juice of 1 lemon
Flaky sea salt
1 cup fresh herbs (any combination mint leaves, dill sprigs, parsley leaves and oregano leaves)

Steps:

Preheat the grill to high.
Slice each piece of halloumi into 8 slabs. Drizzle both sides with olive oil and set aside on a baking sheet.
Drizzle the shallot with olive oil, season with salt and pepper and grill until charred, 2 to 3 minutes per side. While the shallot is grilling, halve the cherry, cocktail and Campari tomatoes and season with salt; set aside.
Grill the halloumi until it has grill marks and the cheese is softened, 2 to 3 minutes per side. While the halloumi is grilling, finely chop the shallot. Combine the shallot, lemon zest and juice, 1/4 cup olive oil, and salt and pepper to taste in a jar with a tightly fitting lid. Shake to combine.
Remove the halloumi from the grill and place on a serving platter. Top with tomatoes and spoon on the shallot dressing. Season with flaky sea salt, shower with herbs and drizzle with more olive oil. Enjoy.

CHARRED HEIRLOOM TOMATOES WITH FRESH HERBS

Charred Heirloom Tomatoes with Fresh Herbs image

Provided by Cristina Ceccatelli Cook

Categories Herb Tomato Appetizer Side Vegetarian Low Cal Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
2 tablespoons fresh oregano leaves, divided
2 tablespoons fresh thyme leaves, divided
5 tablespoons (about) extra-virgin olive oil, divided

Steps:

Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.

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