Prep ingredients: Slice halloumi into ½-inch slabs, halve cherry tomatoes, pit and slice olives, then mince garlic cloves and roughly chop fresh herbs.

Heat skillet: Warm 1 tablespoon of olive oil in a nonstick skillet over medium-high heat until shimmering.

Sear halloumi: Carefully lay cheese slices in the hot skillet, cooking until each side is golden brown and crisp.

Sauté veggies: Push seared halloumi to the skillet’s edge, add another drizzle of olive oil, then toss in tomatoes and olives.

Add garlic & herbs: Stir in minced garlic, fresh basil, and oregano, cooking until fragrant.

Finish & serve: Remove skillet from heat, transfer to a warm plate, and drizzle pan juices over.