Ingredients
- ¼ cup olive oil, divided, plus more as needed
- 3 medium zucchini and/or summer squash, sliced into ¼-inch-thick rounds
- Salt and pepper
- 2 tablespoons red wine vinegar
- 1 large garlic clove, minced
- 1 (8- to 9- ounce) block halloumi cheese, sliced ¼-inch thick
- A handful of torn mint, basil, parsley, and/or dill leaves (I used fresh basil, but I’m sure all the other options would be great too)
Directions
- In a large skillet over medium-high, heat 1 tablespoon oil. Add a single layer of squash and season with salt and pepper. Cook until golden-brown and gives slightly when pressed, 2 to 4 minutes per side. Transfer to a shallow bowl. Repeat with the remaining squash, adding more oil and reducing heat as needed to prevent burning.
- To the bowl of zucchini, add the garlic, vinegar and 2 tablespoons oil. Toss to coat.
- Return the skillet to medium-high and add another tablespoon of oil. Rip the halloumi slices into two or three pieces each and add to the skillet. Cook until golden brown, 2 to 4 minutes per side. Transfer to the zucchini, stir to combine, then top with the herbs. Eat right away.