1. Preheat grill to medium-high. Brush halloumi slices with olive oil and grill, covered, until the cheese is grill-marked and deep golden brown, about 5 minutes per side. Alternately, pan-fry the cheese over medium heat in a nonstick skillet, about 90 seconds per side. If using feta, do not grill; pan fry for about 90 seconds per side.
2. Transfer the cooked cheese to a plate and cut each slice into 3 or 4 pieces. Arrange the tomato slices on a serving platter and place the cheese on top of the tomatoes. Squeeze one lemon wedge over the cheese, making sure to sprinkle a couple of drops of juice on each piece. Sprinkle with oregano and mint. Top with remaining lemon wedges, if desired, and serve immediately.
Source: fresh magazine July, August 2010