Halloumi and white bean caprese

I have to admit, I don’t always buy that much produce at the farmers market, but I walked by on Sunday and I saw these beautiful tomatoes. I got tiger tomatoes and also some sunolds. You could obviously use any cherry tomato and any larger tomato. I also love eating white beans whenever I can, so I added a can of that. I also added a bunch of fresh garlic. At the farmers market, I also got some purple basil, but it had been a few days and it looked really sad. Luckily, the restaurant next door grows tons of basil, mint, and rosemary, and lets me pick it whenever I want. Then for my favorite part of this whole salad is the halumi. I’ve always loved how salty and how squeaky it is. It’s also one of Swedish people’s go-to for vegetarian meats, I guess. But it’s great because it cooks really quickly. I think I literally cook them for 1 minute on each side. I also like to marinate the beans and tomatoes while I cook the halumi and then add lots more fresh basil right before serving to kind of keep it bright green and fresh. You can definitely just add all the halumi right into the mixing bowl, but I like to assemble it right on top. Also like to keep a few slices for snacking. Then of course finished with more basil and lots of freshly cracked black pepper.