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grilled halloumi with tomato olive salsa

Grilled Halloumi with Tomato and Olive Salsa

A vibrant and quick Mediterranean dish featuring thick slices of salty, pan-seared halloumi topped with a zesty salsa of cherry tomatoes, briny Kalamata olives, and fresh herbs. Perfect as a standalone appetizer or a protein-rich addition to a mezze spread.
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Prep Time 10 minutes
Cook Time 6 minutes
Servings: 4
Course: Mezze, Salad, Side Dish
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 8 oz Halloumi cheese sliced into 1/2 inch pieces
  • 2 tbsp Extra virgin olive oil divided
  • 1 cup Cherry tomatoes quartered
  • 1/2 cup Kalamata olives pitted and chopped
  • 2 tbsp Red onion finely minced
  • 1/4 cup Fresh parsley chopped
  • 1 tbsp Fresh lemon juice
  • 1/2 tsp Dried oregano
  • Pinch of black pepper

Method
 

  1. Make Salsa: In a bowl, mix tomatoes, olives, onion, parsley, lemon juice, 1 tbsp olive oil, and oregano. Set aside.
  2. Dry Cheese: Pat halloumi slices completely dry with paper towels. Brush with the remaining olive oil.
  3. Grill: Heat a grill pan over medium-high. Grill cheese for 2–3 minutes per side until golden brown with visible grill marks.
  4. Serve: Plate the warm cheese, top with the fresh salsa, and serve immediately.

Notes

  • For the best "squeak" and texture, serve immediately after grilling.
  • If using a standard skillet instead of a grill pan, ensure it is preheated until very hot to achieve a golden crust without the cheese sticking.
  • Kalamata olives are highly recommended for their wine-like acidity which cuts through the fatty cheese.