Halloumi Recipe

Prepare and slice halloumi

Remove the halloumi from its packaging and rinse briefly under cold water. Pat dry with paper towels. Cut the block into 8 slices about 1/3 to 1/2 inch (8–12 mm) thick so slices hold together while grilling.

Marinate briefly

In a shallow bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp dried oregano, 1 tsp black pepper and 1/4 tsp red pepper flakes. Brush both sides of each halloumi slice with the marinade and let sit 5–10 minutes at room temperature to absorb flavor. (Halloumi doesn't need a long marinade because it's dense and salty.)

Pan-fry or grill

Heat a nonstick skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). When hot, add the halloumi slices in a single layer—no additional oil is necessary if pan is well-heated, otherwise add a teaspoon of oil. Cook for 2–3 minutes per side, until golden brown and crisp edges form. Avoid moving slices while searing so a crust can develop. Alternatively, grill over medium-high heat for 2–3 minutes per side.

Prepare vegetables

While the halloumi rests, halve the cherry tomatoes, seed and dice the cucumber into small pieces (about 1/4-inch), and thinly slice the red onion. Chop the mint and parsley finely.

Dress vegetables

In a medium bowl toss the tomatoes, cucumber, and red onion with 1 tbs olive oil (for serving), a pinch of black pepper, and a squeeze of lemon from one wedge. Taste and adjust with more lemon or pepper as desired.

Assemble

Arrange the dressed vegetables on a serving plate or shallow bowl. Place the hot seared halloumi slices on top. Scatter the chopped mint and parsley over the cheese and vegetables. Add lemon wedges on the side for extra brightness. If desired, drizzle a small amount of honey over the halloumi for a sweet-salty contrast and finish with an optional extra drizzle of olive oil and a crack of black pepper to taste.

Serve immediately while the halloumi is warm and slightly squeaky. Offer warm pita or crusty bread on the side to scoop up the vegetables and cheese. Leftovers can be stored separately: refrigerate cooked halloumi in an airtight container for up to 3 days and reheat briefly in a hot pan to restore crust.