Greek to Me Tomato Salad

In a small, nonreactive saucepan, combine vinegar, the water, sugar and 1 teaspoon kosher salt. Bring to a boil over high. Reduce heat and simmer, stirring occasionally, just until sugar and salt are dissolved. Remove saucepan from heat; add onion, stirring to combine. Let stand at least 20 minutes.

Meanwhile, lightly brush Halloumi with 1 tablespoon olive oil. Preheat a grill pan over medium-high. Arrange cheese slices in pan and cook 1 to 2 minutes or until heated through and nicely marked, turning once.

Arrange tomatoes and grilled Halloumi slices on a platter. Spoon the pickled onions and 2 tablespoons of the pickling liquid over tomatoes and cheese. (Discard remaining pickling liquid.) Drizzle salad with 2 tablespoons olive oil. Sprinkle with fresh oregano, 1/4 teaspoon kosher salt and the black pepper.