Grilled Halloumi Cheese

Ingredients

• 225 g (8 oz)halloumi cheese, cut into 1.5 cm-thick slices
• 2 smalltomatoes, cut into 1.5 cm-thick slices
• 1 small clovegarlic, minced or pressed
• 2 tablespoonsextra-virgin olive oil
• ½ tablespoonbalsamic vinegar
• A pinchdried oregano
• To tastesalt
• To tasteblack pepper
• To tastefresh basil leaves
• To tastegreen olives

Instructions

1. 1

   Marinate tomatoes

   Rub the tomato slices with the olive oil and garlic. Season with salt, pepper and a pinch of dried oregano, then leave to marinate for 30 minutes.

2. 2

   Heat the grill

   Set a grill pan, griddle or barbecue over high heat. Lift the tomatoes out of the marinade, keeping the excess marinade to use later.

3. 3

   Grill tomatoes

   Grill the tomatoes for 3 minutes, turning them once.

4. 4

   Grill halloumi

   Brush the cheese with a little olive oil, then grill for 3 to 4 minutes, turning it once.

5. 5

   Dress and serve

   Arrange the cheese and tomatoes on a plate. Stir the balsamic vinegar into the reserved tomato marinade and drizzle it over the top. Add a few fresh basil leaves, chopping them if they are large, and finish with olives.

What is grilled halloumi?

Halloumi is a brined cheese associated with Cyprus and widely used in Greek and other Mediterranean cooking. Its firm texture means it can be grilled or pan-fried until browned while remaining pleasantly springy inside.

Here, the salty cheese is paired with quickly grilled tomatoes and a garlic-and-olive-oil marinade. Basil, balsamic vinegar and olives bring freshness, tang and extra savouriness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 13g protein, 3g carbs, 22g fat.

Halloumi supplies most of the protein and fat, while the olive oil adds further fat; the tomatoes contribute a small amount of carbohydrate. To make this appetiser part of a more balanced plate, serve it with a generous salad or vegetables and some bread or another grain.

Choose the right halloumi

Thickness matters: slices around 1.5 cm hold together on the grill and develop a browned surface without drying out too quickly. Pat the cheese dry if it looks particularly wet before brushing it with oil.

Give the tomatoes time

The recipe calls for a 30-minute marinade, even though the listed total time is 10 minutes; allow for that extra resting time when planning. The oil, garlic and oregano coat the tomatoes and leave a dressing to finish the plate.

Lift off excess marinade before grilling so the tomato slices can make contact with the hot surface. Keep the leftover marinade, as it is used with the balsamic vinegar at serving time.

Watch the grill closely

High heat gives both the tomatoes and cheese colour quickly, so stay nearby and turn each only once. Grill the tomatoes for 3 minutes and the halloumi for 3 to 4 minutes, as directed.

Look for colour and structure

The tomatoes should show grill marks but still retain enough shape to lift onto the plate. Halloumi is ready when its outside is golden and its centre remains firm and warm.

Serve while warm

Arrange the tomatoes and halloumi together, then drizzle over the reserved marinade mixed with balsamic vinegar. Add basil and olives just before serving so the herbs stay fresh and the cheese is enjoyed at its best.

For a fuller meal, serve it with warm flatbread, crusty bread or a simple green salad. Bread also makes it easy to scoop up the garlicky dressing.

Recipe notes & tips

• Cut the halloumi and tomatoes to an even thickness so they grill at a similar pace.
• Preheat the grill pan thoroughly before adding the tomatoes.
• Save the tomato marinade after lifting out the slices; it becomes the finishing dressing.
• Turn the halloumi gently with a thin spatula to help keep the slices intact.
• Add the basil at the end to preserve its fresh aroma.

Variations

• Add lemon: Replace the balsamic vinegar with a squeeze of lemon juice for a brighter finish.
• Use black olives: Swap in black olives for a deeper, fruitier flavour.
• Add chilli: Sprinkle a little chilli flake over the tomatoes for gentle heat.
• Include courgette: Grill thin courgette slices alongside the tomatoes and cheese.
• Make it a salad: Serve the warm halloumi and tomatoes over dressed leaves.

Common mistakes to avoid

• Skipping the preheat: A cool grill pan can make the ingredients release moisture instead of browning; heat it well first.
• Crowding the pan: Overlapping slices are harder to turn and may steam; grill in batches if needed.
• Discarding the marinade: It is used for the final dressing, so set it aside after removing the tomatoes.
• Overcooking the tomatoes: They can collapse if left too long; grill for the stated 3 minutes and turn once.
• Leaving halloumi on too long: It can become tough; take it off after 3 to 4 minutes, once browned.

How to store

Store leftover halloumi and tomatoes in a covered container in the fridge for up to 2 days. Reheat briefly in a lightly oiled pan over medium heat; the cheese is best freshly grilled and may become firmer after chilling.

Frequently asked questions