3 vine-ripened tomatoes, cored
1 halloumi (round shape)
7-8 green olives stuffed with almond or pepper paste
15 basil leaves, torn or cut into thin strips
1 tsp salt
1 tsp oregano
½ tsp freshly ground black pepper
3 tbsp. extra-virgin olive oil
Slice the tomatoes and halloumi into slices. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese.
Season with the salt and pepper to taste. Scatter the basil leaves, the green olives and the oregano over the top.
Drizzle with the oil.