The simpler is the dish, the better quality ingredients it requires. I know if I want to make a Caprese salad, I need the best available tomatoes, good fresh mozzarella and superior extra virgin olive oil.
Caprese is about summer – fast, fresh, and delicious. Caprese is so good that you want to make it more than once in a season. A combination of tomatoes and cheese is simply magic. I like to further elaborate on the idea of the famous salad. Besides the traditional fresh trio (fresh tomatoes, fresh mozzarella, and fresh basil), I am using charbroiled tomatoes, roasted tomatoes, ‘Caprese style’ pasta, quick ‘Caprese’ appetizer, or mozzarella with sun-dried tomatoes and dry herbs. Occasionally I replace basil for parsley.
This time I went even further – I used halloumi cheese on my ‘Caprese platter’… We had a grilled veal steak on a Saturday dinner menu and this brought me to a Mediterranean road. So, to get the best from the gorgeous veal steak I made a simple board arrangement of olives, olive tapenade (leftovers from a previous party), heirloom tomatoes, fried halloumi, and julienned fresh basil. Salty and rubbery cheese from Cyprus paired so well with juicy tomatoes and tender veal. I definitely want to repeat this. It is a quite attractive, sunny and very delightful cheese-tomato platter. I definitely want to repeat this.
And I did when I was making the Chicken Tabaka dinner. What a great and delicious summer time!
Drain the cheese and/or gently pat it dry with a paper towel. Slice the halloumi ¼” thick.
In a pan or grill pan, heat some olive oil (just enough to oil a bottom of the pan).
Fry the cheese for 40-60 seconds over medium-to-low heat. Turn over, fry for another 40-60 seconds.
Serve immediately. Optionally, season with freshly ground pepper.
Cook with pleasure and enjoy the world!