Pre-heat your oven to 375 degrees.
Line a large rimmed baking sheet with aluminum foil. Spray a wire rack with cooking spray, and place it on top of the prepared baking sheet. Arrange the bacon on the wire rack. Bake for 20-25 minutes until browned and crispy. Let cool slightly, then crumble into large pieces. Briefly set aside.
Pre-heat a lightly oiled grill or grill pan over high heat.
In a mixing bowl, whisk together all the ingredients for the salad dressing. Briefly set aside. (Please don’t add too much salt to the dressing, peeps. You’ll get plenty of salt from the bacon and cheese.)
Thread your tomatoes onto metal or bamboo skewers. (If you’re using bamboo skewers, you’ll need to soak them in water for 30 minutes. Seriously. Otherwise they’ll catch fire on the grill.)
Slice your halloumi into ½-inch planks. Briefly set aside.
Drizzle the tomatoes with a little olive oil and place them on the grill. Cook for 4-6 minutes, rotating occasionally, until they’re lightly charred in spots. Remove from the grill and let cool slightly.
Time to grill the halloumi! Brush the halloumi with a little bit of olive oil and grill for 1-2 minutes per side until grill marks appear and the cheese is just beginning to melt.
Add the arugula to the bowl with the dressing and toss to combine. Add half of the tomatoes and about three quarters of the bacon and toss again.
Transfer the salad to a serving platter. Arrange the halloumi on the salad and top with the remaining tomatoes and bacon. Add the fresh basil and serve.