Line a baking sheet with aluminum foil and arrange the bacon slices. Set aside.
Chop the sage, rosemary, and thyme. Sprinkle the herbs over the bacon slices and season with pepper. Bake for 15-20 minutes until brown and crisp. The actual time will depend on the thickness of the bacon and the desired crispness.
Meanwhile, slice the tomatoes in half and scoop out the seeds and pulp. Place on a baking sheet lined with parchment paper. Set aside.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, thyme, salt, and pepper. Fill the tomatoes with the crumb mixture. Drizzle the melted butter over the top of the tomatoes. Roast at 375 degrees for 25 minutes until the breadcrumbs are golden brown.
Meanwhile, pan-sear the halloumi. Heat a non-stick skillet over medium heat. Slice the halloumi into ½-inch thick slices. Add to the skillet and cook 3-4 minutes per side until golden brown. Transfer the halloumi to a plate and set aside.
To assemble the salad, divide the greens between two bowls. Drizzle with oil and vinegar and season with salt and pepper, if desired. Toss. Top each bowl with 2 tomato halves, 1 hard-boiled egg, halved, 2 slices of bacon, half of the halloumi, and half of the avocado slices. Season the eggs with Everything bagel seasoning, if desired. Add an extra splash of vinegar. Serve.
Notes
This recipe makes a double batch of bacon. Save this extra bacon to add to sandwiches and salads. It's wonderful on BLTs.