Begin by zesting and juicing your lemon. You’ll need about 2 teaspoons of zest and 2 tablespoons of juice. Set the juice aside for later.

In a small bowl, combine the lemon zest, two tablespoons each of minced flat-leaf parsley, minced mint, minced scallion, and drained capers. Sprinkle in the black pepper. Stir this aromatic mix well and set it aside.

Slice the tomatoes into thick rounds, approximately ⅓ inch (0.8 cm) thick and place them on a plate or cutting board.

Cut the halloumi into ¼-inch (0.5 cm) thick slices.

In a large nonstick skillet, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Once the oil is shimmering, arrange the cheese slices in a single layer. Let them cook until the bottom is golden brown, about 2 minutes. Gently flip each slice and cook the other side until golden, again about 2 minutes.

On a serving platter, alternate layers of seared halloumi and sliced tomatoes.

Mix the reserved lemon juice with the remaining two tablespoons of extra-virgin olive oil. Drizzle this dressing over the layered tomatoes and halloumi, and spoon the herb topping over everything.

Serve immediately.