Brown Butter, Broken-Tomato Vinaigrette

Heat a small saute pan, with 2 tablespoons butter, over medium heat. Cook tomatoes (be sure to add a pinch of salt and pepper) until juices are running and tomato skins lightly browned, about 3-5 minutes. Add garlic clove and stir to combine. Turn off heat.

Transfer tomatoes to a jar and add evoo, lemon juice and shake dressing. The mixture will look like a layered or broken dressing. That is good!

Adjust seasoning with salt and pepper.

Browned Halloumi, Bread and Lettuce

Line a large plate with several layers of paper towels.

Heat a grill pan or saute pan, with a generous layer of evoo to medium high.   Brown cheese on both sides. Transfer to prepared plate.

Toast bread in pan until golden brown.

Char lettuce on each side for just about 2 minutes or until charred. Roughly chop.

To assemble, place two baguette slices in the bottom of the bowl, top with chopped lettuce, then add on a few cubes of cheese. Top with a drizzle of vinaigrette and some of the tomatoes in the vinaigrette.