Easy Fried Halloumi (With Tomato & Olive Salad) Recipe
If you’re looking for a vibrant and satisfying dish that’s both simple to prepare and bursting with flavor, then you’re going to fall head over heels for this Easy Fried Halloumi (With Tomato & Olive Salad). This recipe brings together the salty, squeaky charm of perfectly fried halloumi cheese paired with a zesty, colorful salad of tomatoes, olives, and fresh herbs. It’s a dish that feels fresh, Mediterranean, and effortlessly elegant—perfect for a quick lunch, a light dinner, or even impressing friends at your next gathering.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a crucial role in building those irresistible flavors and textures. From the salty, firm halloumi that crisps up beautifully in the pan to the juicy, tangy tomatoes and briny olives, every element is essential in making this dish shine.
- 16 oz halloumi: Use firm halloumi sliced into ½ inch pieces for the perfect frying texture that keeps its shape without melting.
- 1 cup cherry tomatoes: Halved for juicy bursts of sweetness that balance the saltiness of the cheese.
- ¼ cup Castelvetrano olives: These green olives add a mild, buttery flavor that’s less briny and more floral.
- ¼ cup Kalamata olives: Their deep purple hue and rich, tangy taste give the salad a bold contrast.
- ½ small red onion: Thinly sliced for a subtle sharpness and a bit of crunch.
- 1 tablespoon fresh oregano: Adds fragrant herbal notes that transport you straight to the Mediterranean coast; dried oregano works too in a pinch.
- 1 tablespoon parsley: Finely chopped to bring fresh, leafy brightness that lightens the salad.
- ¼ cup olive oil: Extra virgin is best here to enrich both the salad and the frying pan with fruity, peppery depth.
- 2 tablespoons red wine vinegar: Brings the perfect amount of tangy acidity to brighten the olives and tomatoes.
- ¼ teaspoon kosher salt: Enhances all the flavors without overpowering the delicate balance.
How to Make Easy Fried Halloumi (With Tomato & Olive Salad)
Step 1: Prepare the Tomato and Olive Salad
Start by making your flavorful salad. In a bowl, whisk together the olive oil, red wine vinegar, kosher salt, and fresh herbs until everything is combined and fragrant. Then, toss in the halved cherry tomatoes, Castelvetrano, and Kalamata olives along with the thinly sliced red onion. This mixture not only adds color and zest but also acts as the perfect lively topping for the crispy cheese.
Step 2: Slice and Pat Dry the Halloumi
Slice your halloumi into ½ inch thick pieces—this thickness helps it hold together nicely when fried. Pat each slice dry using a paper towel to remove excess moisture, which is key to achieving that sought-after golden crust when cooking.
Step 3: Fry the Halloumi to Perfection
Heat a medium skillet over medium-high heat and add a splash of olive oil. Place halloumi slices carefully in the pan and fry for 1 to 2 minutes on each side. You’re looking for a beautiful golden brown crust that gives way to a soft, slightly squeaky center. Flip gently so you don’t break the slices.
Step 4: Assemble and Serve
Transfer the fried halloumi onto a serving plate and pile the vibrant tomato and olive salad on top. Let those bright, zesty flavors complement the salty, crispy cheese. You can enjoy it straight away or serve it with slices of crusty baguette to mop up the delicious juices.
How to Serve Easy Fried Halloumi (With Tomato & Olive Salad)
Garnishes
To elevate your dish, sprinkle some extra fresh parsley or a few more oregano leaves over the top just before serving. A final drizzle of good quality olive oil adds gloss and richness. If you like some heat, a pinch of red pepper flakes can add a lovely kick without overwhelming the bright flavors.
Side Dishes
This dish pairs wonderfully with light, fresh sides like a crisp green salad or grilled vegetables. For a heartier option, try serving it alongside warm pita bread or flatbreads, which are perfect for scooping up cheese and salad alike. It’s also fantastic as part of a Mediterranean mezze spread with hummus, babaganoush, and olives on the side.
Creative Ways to Present
Want to impress guests? Arrange the fried halloumi slices in a fan shape on a large platter and scatter the tomato and olive salad over them. Add edible flowers for a pop of color or serve in individual bowls for a casual, share-friendly presentation. You can even stack the cheese and salad to create an eye-catching layered salad tower.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of your Easy Fried Halloumi (With Tomato & Olive Salad), store the salad separately in an airtight container in the fridge for up to 2 days. Keep the halloumi slices cooled and wrapped to preserve their texture. Combining them too early can lead to sogginess.
Freezing
Halloumi doesn’t freeze very well when cooked as it can change texture upon thawing. It’s best to freeze the halloumi before frying if needed and cook fresh when ready. The salad is best enjoyed fresh and should not be frozen due to the fresh tomatoes and herbs.
Reheating
To reheat the halloumi, gently warm it in a non-stick pan over medium heat for just a minute or two on each side to regain some crispness. Avoid the microwave, which can make it rubbery. Add the salad fresh after reheating to enjoy the full burst of flavors and textures.
FAQs
Can I use regular cheese instead of halloumi?
Halloumi is unique because it holds up well to frying without melting, offering a firm and slightly squeaky texture. Regular cheeses like mozzarella or feta will melt and won’t give you the same experience. For this dish, halloumi is definitely the best choice.
What can I substitute for Castelvetrano olives?
If you don’t have Castelvetrano olives, green olives with a mild flavor like manzanilla olives work nicely. They’re not as buttery but still bring a fresh, slightly tangy note to the salad.
Is this dish suitable for vegetarians?
Absolutely! Easy Fried Halloumi (With Tomato & Olive Salad) is a fantastic vegetarian-friendly dish. Halloumi is a great source of protein for vegetarians, making this meal both nutritious and satisfying.
Can I make this dish vegan?
Traditional halloumi is a cheese and not vegan-friendly. For a vegan version, you could try frying firm tofu or a plant-based cheese alternative, though the texture and flavor will differ. The salad can remain the same, bright and fresh.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a light rosé complements the salty, tangy notes of Easy Fried Halloumi (With Tomato & Olive Salad). The acidity balances the richness of the cheese and brightens the olives and tomatoes beautifully.
Final Thoughts
Once you try this Easy Fried Halloumi (With Tomato & Olive Salad), you’ll find it hard to resist making it again and again. It’s a delightful marriage of textures and fresh flavors that feels both effortless and special. Whether you’re whipping it up for a quick snack or sharing it at a dinner party, this dish brings a burst of Mediterranean sunshine to your table every single time.
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Easy Fried Halloumi (With Tomato & Olive Salad) Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy fried halloumi recipe features golden, crispy slices of halloumi cheese served alongside a vibrant tomato and olive salad. The salad, made with cherry tomatoes, Castelvetrano and Kalamata olives, red onion, and fresh herbs dressed in olive oil and red wine vinegar, provides a fresh, tangy contrast to the savory fried cheese. Perfect as an appetizer or light meal, this dish is simple to prepare and packed with Mediterranean flavors.
Ingredients
Halloumi
- 16 oz halloumi, sliced into ½ inch thick pieces
Tomato & Olive Salad
- 1 cup cherry tomatoes, halved
- ¼ cup Castelvetrano olives, halved
- ¼ cup Kalamata olives, halved
- ½ small red onion, thinly sliced
- 1 tablespoon fresh oregano, finely chopped (or ¼ teaspoon dried)
- 1 tablespoon parsley, finely chopped
- ¼ cup olive oil (plus more for cooking the halloumi)
- 2 tablespoons red wine vinegar
- ¼ teaspoon kosher salt
Instructions
- Prepare the salad dressing: In a bowl, whisk together ¼ cup olive oil, 2 tablespoons red wine vinegar, ¼ teaspoon kosher salt, and the chopped fresh oregano and parsley until well combined to make a flavorful dressing.
- Combine salad ingredients: Add the halved cherry tomatoes, Castelvetrano olives, Kalamata olives, and thinly sliced red onion to the dressing. Toss everything together gently to coat the ingredients evenly, then set the salad aside to allow flavors to meld.
- Prepare the halloumi: Slice the halloumi cheese into ½ inch thick slices and pat them dry with paper towels to remove excess moisture, which helps achieve a crispier texture during frying.
- Fry the halloumi: Heat a medium skillet over medium-high heat and add a few tablespoons of olive oil. Once the oil is hot, place the halloumi slices in the pan and cook for 1-2 minutes until golden brown and crispy. Flip the slices carefully and cook the other side for another 1-2 minutes.
- Assemble and serve: Transfer the fried halloumi slices to a serving plate and top with the prepared tomato and olive salad. Serve immediately, optionally accompanied by sliced baguette or crusty bread for a complete Mediterranean-inspired dish.
Notes
- Patting the halloumi dry before frying helps achieve a crisp exterior.
- Use both Castelvetrano and Kalamata olives for a mix of mild and robust olive flavors.
- Serve with crusty bread or fresh greens to round out the meal.
- For a vegetarian dish, ensure the halloumi is made with vegetarian-friendly rennet.
- If fresh herbs aren’t available, use dried oregano but reduce quantity accordingly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer/Snack
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe (approximately 130 g)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 13 g
- Cholesterol: 30 mg
Keywords: fried halloumi, halloumi cheese, tomato olive salad, Mediterranean appetizer, easy halloumi recipe, vegetarian snack
