Place the sliced tomatoes on a large platter and season both sides lightly with salt and pepper. Set aside.

In a shallow dish, mix together the flour with a bit of salt and pepper. In a separate shallow dish, whisk the eggs until smooth. In a third dish, combine the panko, plain bread crumbs and season with a pinch of salt and pepper. To dredge the tomatoes, dip the tomato slices into the flour, then into the egg, and finally into the bread crumbs until evenly coated. Transfer to a wire rack set over a baking sheet, and continue coating the rest of the tomato slices. Allow to rest for about 10 minutes.

Set a large cast iron skillet over medium-high heat, and fill with about 1-inch of vegetable or canola oil. Once the oil is hot, fry the tomatoes in batches until golden brown on both sides, about 2 minutes on each side. Transfer to a plate lined with paper towels to soak up the excess oil.

Place a separate skillet over medium heat. Add a drizzle of oil and fry the halloumi for about 2 to 3 minutes per side, or until golden brown.

In a small bowl, whisk together the mayo, sour cream, lemon juice, mustard, hot sauce, cajun seasoning, and a pinch of salt and pepper until smooth.

To assemble the salad, arrange the fried tomatoes on a large serving platter. Place the fried halloumi on top and sprinkle with micro greens. Dollop with the sauce and sprinkle with feta. Serve immediately and enjoy!