Halloumi Recipe

Slice and pat dry

Remove halloumi from packaging and drain. Trim any rind if desired, then slice into 1/3–1/2-inch (8–12 mm) thick slabs. Pat slices dry on paper towels to remove excess moisture—this helps achieve a good sear.

Make seasoning

In a small bowl combine 1 tablespoon extra-virgin olive oil, juice of half a lemon, 1/2 teaspoon dried oregano, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon sea salt. Whisk briefly to combine.

Brush cheese

Lightly brush both sides of each halloumi slice with the olive oil–lemon mixture. Reserve remaining dressing for finishing drizzle if desired.

Heat a cast-iron skillet, nonstick pan, or outdoor grill to medium-high. If using a pan, heat it dry over medium-high heat until very hot but not smoking (about 3–4 minutes). If grilling, brush grates lightly with oil.

Place halloumi slices in a single layer on the hot surface. Cook without moving for 2–3 minutes until deep golden brown and a firm sear forms. Flip and cook the other side 1.5–2 minutes until golden and warmed through. Total cook time depends on thickness; do not overcook to the point of becoming rubbery.

If desired, during the last 30 seconds brush the cooked sides with the reserved dressing to glaze lightly. Remove slices to a warm plate.

Arrange grilled halloumi on a serving plate. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the slices and sprinkle the 1/4 teaspoon cracked black pepper. Add fresh lemon wedges and scatter fresh mint leaves if using.

Serve hot or warm as an appetizer, part of a mezze platter, or alongside salad and bread. To eat, squeeze lemon over each slice to taste.