Dinner

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 thick pieces; Olive oil, for frying (a few tablespoons); 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; 2 tablespoons red wine vinegar; ¼ teaspoon kosher salt

ByLuna Ryder October 19, 2025October 19, 2025

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Introduction

Fried halloumi paired with a vibrant tomato and olive salad makes for a fresh and satisfying dish. This easy recipe showcases the salty, squeaky cheese alongside bright Mediterranean flavors. Perfect for a light lunch or appetizer.

The dish shows a single layer of golden-brown fried halloumi cheese slices arranged in a circle on a coral pink plate, placed on a white marbled surface. In the center, there is a colorful mix of sliced green and black olives, halved yellow and orange cherry tomatoes, thinly sliced red onions, and fresh green parsley leaves scattered on top. Around the plate, fresh herbs and slices of toasted bread pieces are visible, adding to the fresh and vibrant look. A white bowl with more of the mixed olives and vegetables is partly visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz halloumi, sliced into ½ inch slices
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)
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 the olive oil, red wine vinegar, kosher salt, oregano, and parsley to create the dressing.
Step 2: Add the halved cherry tomatoes, Castelvetrano olives, Kalamata olives, and thinly sliced red onion to the dressing. Toss gently to combine and set aside.
Step 3: Slice the halloumi into ½ inch thick pieces and pat them dry with a paper towel to remove excess moisture.
Step 4: Heat a medium skillet over medium-high heat and add a few tablespoons of olive oil. Fry the halloumi slices for 1-2 minutes on each side until golden and crisp.
Step 5: Transfer the cooked 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, try grilling the halloumi instead of frying.
You can add a squeeze of lemon juice to the salad dressing for extra brightness.
If you don’t have Castelvetrano olives, green olives or even more Kalamata olives work well as substitutes.
Serve with crusty bread or pita to soak up the flavorful dressing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The halloumi is best reheated gently in a pan to keep its texture; avoid microwaving if possible. The tomato and olive salad can be kept chilled but may release some liquid over time.

How to Serve

A white bowl with a light brown rim holds a fresh salad made of three visible layers: the bottom layer is bright green whole olives, the middle layer consists of halved cherry tomatoes in orange, yellow, and red hues, and the top layer features thin, curly rings of purple-red onion mixed with chopped green herbs. A metal spoon with a wooden handle rests inside the bowl, angled toward the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of halloumi?

Halloumi’s firm texture makes it ideal for frying without melting. Other grilling cheeses like paneer or queso blanco can be used, but results may vary.