Remove the halloumi from its packaging and drain any brine. Pat the block dry with paper towels. Slice the halloumi into 1/3- to 1/2-inch (about 8–12 mm) slices; aim for 6–8 slices from an 8 oz block.

Make the marinade

In a shallow bowl or plate, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes until combined.

Marinate briefly

Brush both sides of each halloumi slice with the marinade (reserve a little for finishing). Let the slices sit at room temperature for 5–10 minutes to absorb flavor. Do not soak—halloumi is firm and will not absorb like softer cheeses.

Heat the pan or grill

Heat a heavy nonstick or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). If grilling, preheat to medium-high and oil the grates lightly.

Cook the halloumi

Place the halloumi slices in the hot skillet or on the grill grates in a single layer. Cook without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and cook the second side 1–2 minutes more until golden and warmed through. If slices are thicker, cook an additional 30–60 seconds per side. Avoid overcooking so the cheese retains a tender interior.

Garnish & Serving

Transfer the cooked halloumi to a serving plate. Spoon the reserved marinade and an extra 1 tablespoon olive oil over the slices while hot so it soaks in and glistens.

Scatter chopped fresh parsley and optional microgreens or baby arugula over the cheese. Serve immediately with lemon wedges for squeezing over each slice. Season with additional black pepper or red pepper flakes to taste.

To serve suggestions: enjoy as an appetizer with crusty bread, as a salad topper, or alongside grilled vegetables and olives.