Dessert

Easy Fried Halloumi with Tomato and Olive Salad Recipe

Name: Easy Fried Halloumi with Tomato and Olive Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 16 oz halloumi, sliced into ½ inch pieces; 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 oregano); 1 tablespoon parsley, finely chopped; ¼ cup olive oil (plus more for cooking); 2 tablespoons red wine vinegar; ¼ teaspoon kosher salt

ByHailey Reed October 24, 2025October 24, 2025

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Introduction

Easy Fried Halloumi with Tomato & Olive Salad is a vibrant, flavorful dish that combines the salty, crispy cheese with a fresh, tangy salad. Perfect for a light lunch or appetizer, this recipe comes together quickly and offers a delightful mix of textures and Mediterranean flavors.

A white plate with a neat circle of golden-brown grilled cheese slices forming the outer layer; inside the ring, there is a colorful mix of halved green and black olives, yellow and red cherry tomatoes, and thin purple onion slices scattered together, all topped with fresh green herb leaves. The plate is set on a white marbled surface, with some sliced bread and green herbs on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz halloumi, sliced into ½ inch pieces
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 oregano)
1 tablespoon parsley, finely chopped
¼ cup olive oil, plus more for cooking
2 tablespoons red wine vinegar
¼ teaspoon kosher salt

Instructions

Step 1: In a bowl, whisk together ¼ cup olive oil, red wine vinegar, kosher salt, fresh oregano, and parsley to make the dressing.
Step 2: Add the cherry tomatoes, Castelvetrano olives, Kalamata olives, and red onion to the bowl. Toss gently to coat and set the salad aside.
Step 3: Slice the halloumi into ½ inch thick pieces and pat dry with a paper towel to remove excess moisture.
Step 4: Heat a medium pan over medium-high heat. Add a few tablespoons of olive oil and place the halloumi slices in the pan. Cook for 1–2 minutes until golden brown, then flip and cook the other side for another 1–2 minutes.
Step 5: Transfer the fried halloumi to a serving plate and spoon the tomato and olive salad over the top. Serve immediately, optionally with sliced baguette.

Tips & Variations

For a smoky twist, sprinkle a pinch of smoked paprika over the halloumi before frying.
If fresh oregano isn’t available, substitute with dried oregano or fresh thyme for a slightly different herb flavor.
Serve with warm pita bread or crusty sourdough instead of baguette for variety.
Drain olives well before adding to the salad to prevent watery dressing.

Storage

Store any leftover fried halloumi and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the halloumi in a hot, dry skillet for a few minutes to regain its crispiness. The salad is best served fresh and may become soggy if stored with the cheese.

How to Serve

A white plate holds a dish with two main layers; the bottom layer is composed of golden-brown, grilled paneer slices arranged in a circular pattern around the plate’s edge. The top layer is a colorful mix of halved green and black olives, thin slices of red onion, yellow and orange cherry tomato halves, and fresh green parsley leaves, all placed in the center cluster over the paneer. The plate sits on a white marbled surface, with scattered green herbs and pieces of sliced bread nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill the halloumi instead of frying it?

Yes, grilling halloumi is a great alternative. Just slice it and grill over medium-high heat for 2–3 minutes per side until golden and slightly charred.