Halloumi (cyprus) Recipe

Slice and season

Trim any rind or paper from the halloumi and slice into 1/3–1/2-inch (8–12 mm) thick slices. Pat slices lightly with paper towel to remove excess moisture. Brush both sides of the slices with 1 tablespoon extra-virgin olive oil and sprinkle with 1 teaspoon freshly ground black pepper.

Preheat grill or skillet

Heat a grill pan or heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. If using an outdoor grill, preheat to medium-high and oil the grates.

Grill the halloumi

Place halloumi slices on the hot surface and cook without moving until deep golden brown and crisp, 2–3 minutes per side. Use tongs to flip gently. Remove to a warm plate and keep warm while finishing other components.

Rough chop and pulse

Coarsely chop the mixed pitted olives and place in a small food processor or mince finely by hand. Add 1 tablespoon rinsed capers, 1 garlic clove (peeled), 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, 1 tablespoon extra-virgin olive oil and 1/4 teaspoon black pepper. Pulse just until a coarse, slightly chunky paste forms — do not over-process; the tapenade should have texture.

Adjust seasoning

Taste the tapenade and add a pinch of salt only if needed (olives and capers are salty). Transfer to a small bowl and set aside.

Halve the cherry tomatoes if large; leave small ones whole. Place them in a bowl and toss with 1 teaspoon capers reserved for scattering and a light drizzle (about 1/2 teaspoon) of olive oil if desired. Set aside.

Blend dressing

In a blender or using an immersion blender, combine 1/2 cup packed fresh cilantro leaves, 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon honey (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth and emulsified. Taste and adjust acidity or salt. If too thick, add 1–2 teaspoons water to reach a pourable consistency.

Arrange warm halloumi slices on a serving platter. Spoon 1–1.5 tablespoons olive tapenade over half of the slices (or dollop on top of each slice as preferred). Scatter the halved cherry tomatoes and the remaining capers around and over the cheese.

Drizzle about 2–3 tablespoons of the cilantro vinaigrette evenly over the cheese, tomatoes and plate. Sprinkle the 1/2 cup roughly chopped fresh cilantro leaves over everything for brightness.

Serve immediately while halloumi is warm and slightly melty. Provide crusty bread or grilled flatbread on the side to scoop up tapenade and vinaigrette.