This Fried Halloumi recipe offers an irresistible combination of textures and Mediterranean flavors. Warm, slightly salty, golden-brown fried halloumi cheese is complemented with a zesty cherry tomato and olive salad. Serve it as a stunning appetizer or a light meal paired with a crispy baguette.
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Why you’ll love this recipe
- Easy to make: With just 10 ingredients and 10 minutes, you can create this mouthwatering dish.
- Bursting with flavors: Mild, salty halloumi is the perfect contrast to a vibrant, fresh, and tangy tomato salad.
- Versatile: Serve fried halloumi as an appetizer, snack, or light lunch. It’s also great for entertaining dinner guests.
- Customizable: Feel free to marinate the halloumi or add other veggies or herbs you have on hand for a fully customized appetizer.
Crispy fried halloumi
Originating from the island of Cyprus, halloumi is a semi-hard cheese known for its high melting point, which makes it perfect for frying or grilling. When fried properly, halloumi develops a crispy exterior, with a soft, salty interior.
I love to pair fried halloumi with a colorful salad made of cherry tomatoes, olives, red onions, and a zesty vinaigrette. Each bite is bursting with tangy, crowd-pleasing Mediterranean flavors!
For an aromatic note, you can add your favorite fresh herbs like basil, oregano, or parsley. To serve this fried halloumi recipe, simply heap the salad onto the cooked cheese slices and pair it with slices of baguette to soak up the dressing.
If you love fried cheese recipes as much as I do, you might also like to try my fried goat cheese balls, fried risotto balls, and pan-fried halloumi peach salad.
Ingredients & substitutions
- Halloumi: Known for its unique texture and salty flavor, halloumi is the primary component of this dish. If you can’t find halloumi, substitute it with paneer, panela, or firm mozzarella for a similar effect.
- Cherry tomatoes: Add sweetness and a pop of color. You can also replace cherry tomatoes with grape tomatoes or diced regular tomatoes.
- Olives: My go-to options are Castelvetrano and Kalamata olives to impart a salty, briny flavor. You can use any type of olives you prefer or have on hand.
- Red onion: Adds a crunch and a sharp flavor that contrasts with the other ingredients. If red onion is too strong for your liking, use sweet onions or shallots instead.
- Fresh herbs: I use oregano and parsley to create a bright, herby flavor throughout this dish. If you don’t have any fresh herbs on hand, dried ones will work in a pinch.
- Vinaigrette: I like to opt for a simple mixture of extra-virgin olive oil and red wine vinegar to create a tangy dressing that tie all the flavors together. You can replace red wine vinegar with white wine vinegar or apple cider vinegar if necessary.
How to make fried halloumi
- Prep the salad: Combine the olive oil, vinegar, salt, and fresh herbs in a bowl. Add the tomatoes, olives, and red onions, toss everything with the dressing, then set it aside.
- Cook the halloumi: Slice the halloumi and pat the slices dry. This will help create an ultra-crispy texture. Once they’re dry, fry the slices in olive oil until they’re golden brown on both sides.
- Assemble the dish: Plate your fried halloumi and top it with the freshly made salad. Enjoy it as-is or with a sliced baguette!
Serving suggestions
You can serve fried halloumi in a variety of ways. These are some of my favorite ideas:
- As an appetizer: Fried halloumi is perfect for serving at a dinner party.
- In a sandwich: Try adding slices of fried halloumi and some of the salad into a baguette.
- On a mezze platter: Pair it with hummus, pita bread, and other Mediterranean favorites.
- With a side of grains: For a more filling, wholesome meal, pair your fried halloumi with steamed couscous or quinoa.
Frequently asked questions
Yes, halloumi also grills beautifully! Grill each side for 2-3 minutes until grill marks appear.
You’ll know the halloumi is done frying when it turns golden brown on both sides. This only takes a few minutes per side, so don’t stray too far.
Yes, you can marinate the slices in a mixture of lemon juice, olive oil, and herbs for more flavor. Just make sure to dry off excess marinade before frying it.
Halloumi can become rubbery if it’s overcooked. It only needs 1-2 minutes per side in a hot pan, so keep a close eye on it.
Removing excess moisture helps the cheese achieve a better sear and prevents it from sticking to the pan.
Storage & reheating
Your fried halloumi dish can be stored and enjoyed later. Just follow these steps:
- Fridge: You can keep the fried halloumi and salad in separate airtight containers in the fridge for up to 3 days.
- Freezer: Freezing fried halloumi is not recommended as it can affect the texture of the halloumi and the freshness of the salad.
- Reheating: Reheat your halloumi in a skillet over medium heat until warmed through. Freshen up the salad with a bit of extra olive oil and vinegar if it needs it.
Variations
- Spiced halloumi: Marinate the halloumi in a mixture of spices before frying.
- Fried halloumi tacos: Use the fried halloumi and salad as fillings for tacos.
- Skewers: Alternate pieces of halloumi and vegetables on skewers and grill them.
- Halloumi salad wrap: Wrap the halloumi and salad in a tortilla for a portable meal.
- Toppings: Feel free to add other toppings like pine nuts, raisins, or crumbled feta.
Top tips
- Prep the salad first: This allows the flavors to meld together while you fry the halloumi.
- Pat the halloumi dry: I can’t stress drying the halloumi enough! It helps achieve a crispy texture and prevents sticking.
- Don’t overcrowd the pan: Fry the halloumi in batches if necessary to ensure each piece cooks evenly.
- Watch the heat: If the heat is too high, it can cause the halloumi to become rubbery.
- Taste before serving: Adjust the salt and vinegar in the salad as needed, since the halloumi is quite salty on its own.
- Serve immediately: Halloumi is best served warm, right after frying.
Looking for more Mediterranean recipes?
If you enjoyed this fried halloumi recipe, be sure to check out some more of my favorite Mediterranean and Middle Eastern recipes like these:
If you try this Fried Halloumi recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Fried Halloumi (With Tomato & Olive Salad)
Ingredients
- 16 oz halloumi, sliced into ½ inches
- 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 use ¼ teaspoon dried)
- 1 tablespoon parsley, finely chopped
- ¼ cup olive oil, plus more for cooking
- 2 tablespoons red wine vinegar
- ¼ teaspoon kosher salt
Instructions
- Make the salad first by adding the olive oil, vinegar, salt and fresh herbs, whisk together to combine in a bowl.
- Add the tomatoes, olives and red onions, toss with the dressing and set aside.
- Slice the halloumi into ½ inch slices, pat dry with a paper towel.
- Heat a medium pan to medium-high heat. Add a few tablespoons of olive oil and add slices of halloumi and cook for 1-2 minutes, flip and cook for another 1-2 minutes.
- Place the cooked halloumi to a serving plate, top with the salad. Serve as is or with sliced baguette.
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