Heat skillet over medium-high and add olive oil.

Pat halloumi dry and sear 2–3 minutes per side until golden. Transfer to a plate.

Lower heat to medium, add garlic and tomatoes, and cook 4–5 minutes until tomatoes soften.

Stir in red pepper flakes, lemon juice, and basil. Season with salt and pepper.

Return halloumi to skillet, spoon tomatoes over it, and heat 1–2 minutes. Serve warm.