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
Scale
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
