Self proclaimed halloumi-aholic reporting for duty! Salty Halloumi, sweet tomatoes, buttery avocado, acidic pickles, bold and earthy oregano, then finished with my best extra-virgin olive oil. This recipe is proof that simple is often best. With only a handful of ingredients and a speedy cook time, this delicious dish is ready in just 5 minutes!
Halloumi is a breeze to prepare and works well with a large variety of flavor combination. It’s a great option for a quick throw-together appetizer, in a wrap instead of meat, as a salad topper, or as a side dish; I love serving this simple halloumi with whole grilled Branzino and freshly baked bread.
Are you a halloumi lover too? Take a peek at some of my other recipes featuring this cult-favorite cheese!
Grilled Halloumi with Strawberry Salsa
Halloumi and Watermelon Salad with Mint and Cilantro Pesto
Easy Grilled Halloumi with Peach Salsa
Simple Pan-Fried Halloumi
- 1 large non-stick skillet or grill pan
- 1 pair of tongs
- 8 oz halloumi cheese sliced into 6-8 pieces
- ⅓ cup small variety tomatoes I used cherry; halved
- ½ avocado large-size; thinly sliced
- pickles of your choice I used pickled squash but you could use turnips, cucumbers, radishes, mixed pickles etc
- dried oregano
- extra-virgin olive oil your best quality; I really like a basil EVOO
- freshly ground pepper
- flakey sea salt
- Slice the halloumi cheese into 6-8 equal sized pieces. Pat them dry with a clean kitchen towel or paper towel.
- Heat your non-stick frying pan over medium heat. If you're using a non-stick frying pan, there's no need to add any olive oil. Since the halloumi will release some liquid as it cooks, it doesn't tend it stick. If using a grill, grill-pan, or regular frying pan, brush both sides of the halloumi with 1 tablespoon of olive oil to prevent sticking.
- When the pan is hot, add slices of halloumi in a single layer, being careful not to overcrowd the pan. If your non-stick pan isn't large enough to space them out in a single layer, opt to cook the cheese in two batches. Pan fry for roughly 2 minutes. You'll start to notice liquid releasing from the cheese but don't flip yet! Once the liquid has evaporated and you start to notice the bottoms browning, flip using tongs, and continue to cook for 1 minute on the other side. The second side will take less time to cook because the liquid has already released and evaporated. Transfer to a plate using tongs.
- Arrange the sliced avocado in the middle of the plate and surround with slices of grilled halloumi. Place halved tomatoes and pickles on top and in between the slices of halloumi. Aim to have tomato and pickle with every slice of cheese for the perfect bite. Sprinkle with oregano, flakey sea salt, and black pepper. Drizzle with good quality extra-virgin olive oil. I like to serve this with my husbands fresh bread or with whole grilled fish for a Mediterranean-style lunch.