Skillet-Seared Halloumi with Cherry Tomatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 2 snack servings
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes

Quick Ingredients

• 225 g (8 oz) halloumi cheese, sliced into 4–6 slices
• 1 1/2 cups (about 225 g) cherry tomatoes, whole
• 2 tbsp extra-virgin olive oil, divided
• 1 small garlic clove, finely minced (optional)
• 1 tbsp fresh oregano or thyme leaves
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest + 2 tsp lemon juice
• 1/8 tsp crushed red pepper flakes (optional)
• Freshly ground black pepper

Do This

• 1. Pat halloumi dry and slice into 4–6 even slices. Rinse and dry cherry tomatoes.
• 2. Heat a medium skillet (cast iron preferred) over medium-high heat for 2 minutes.
• 3. Add 1 tsp olive oil, then sear halloumi 2–3 minutes per side until deep golden. Transfer to a plate.
• 4. Reduce heat to medium. Add remaining olive oil and cherry tomatoes; cook 4–5 minutes, shaking the pan, until blistered and juicy.
• 5. Stir in garlic (if using) for 30 seconds, then add lemon zest, juice, herbs, black pepper, and red pepper flakes.
• 6. Return halloumi to the pan for 30–60 seconds to warm, spooning tomatoes and pan juices over the slices.
• 7. Serve immediately as a snack plate, with extra herbs and lemon on the side.

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Why You’ll Love This Recipe

• Ready in under 15 minutes with just one pan, perfect for a quick snack or easy starter.
• The salty, crisp-edged halloumi pairs beautifully with sweet, blistered cherry tomatoes.
• Flexible herbs and seasonings mean you can use whatever fresh herbs you have on hand.
• Looks restaurant-worthy but is simple enough for a relaxed weeknight or impromptu guests.

Grocery List

• Produce: Cherry tomatoes, garlic (optional), lemon, fresh oregano or thyme, fresh parsley, optional fresh chili or extra herbs for garnish.
• Dairy: Halloumi cheese (about 225 g / 8 oz block).
• Pantry: Extra-virgin olive oil, kosher or sea salt, freshly ground black pepper, crushed red pepper flakes (optional).

Full Ingredients

For the Halloumi

• 225 g (8 oz) halloumi cheese, patted dry and sliced into 4–6 slices (about 1 cm / 3/8 inch thick)
• 1 tsp extra-virgin olive oil (for searing)
• Freshly ground black pepper, to taste

For the Cherry Tomatoes & Herbs

• 1 1/2 cups cherry or grape tomatoes (about 225 g), left whole
• 1 tbsp + 2 tsp extra-virgin olive oil
• 1 small garlic clove, finely minced (about 1/2 tsp), optional but recommended
• 1 tbsp fresh oregano or thyme leaves (or a mix), roughly chopped
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp finely grated lemon zest (from about 1/2 lemon)
• 2 tsp fresh lemon juice
• 1/8 tsp crushed red pepper flakes, or to taste (optional)
• Pinch of kosher or sea salt (only for the tomatoes; halloumi is already salty)
• Extra freshly ground black pepper, to taste

To Serve (Optional)

• Lemon wedges
• Extra chopped herbs for garnish
• Crusty bread, warmed pita, or crackers, for scooping up the cheese and tomatoes

Step-by-Step Instructions

Step 1: Prep the halloumi and tomatoes

Remove the halloumi from its package and pat it very dry on all sides with paper towels. This helps it brown instead of steaming in the pan. Slice the block into 4–6 even slices, each about 1 cm (3/8 inch) thick. Set aside on a plate, and lightly crack some black pepper over the slices.

Rinse the cherry tomatoes under cool water and dry them thoroughly with a clean towel. Any water on the tomatoes will sputter when it hits the hot oil. Mince the garlic if using, chop the herbs, and zest and juice the lemon so everything is ready to go before you start cooking.

Step 2: Preheat the skillet

Place a medium skillet (cast iron is ideal for good browning) over medium-high heat. Let it heat for 2 minutes, until a drop of water flicked onto the surface sizzles immediately and evaporates. You are aiming for a surface temperature around 375–400°F (190–205°C), hot enough to sear the halloumi quickly.

While the pan heats, keep the ingredients close by, since this recipe moves quickly once you start cooking.

Step 3: Sear the halloumi

Add 1 tsp olive oil to the hot skillet and swirl to coat the bottom lightly. Carefully lay the halloumi slices in a single layer, leaving a little space between each slice so they can brown properly.

Cook without moving them for 2–3 minutes, until the undersides are a deep golden brown with crisp edges. Use a thin spatula or tongs to flip each slice, then cook the second side for another 2–3 minutes, until similarly golden and lightly crisp.

Transfer the seared halloumi to a warm plate and set aside. Do not wipe the pan; those browned bits will add flavor to the tomatoes.

Step 4: Blister the cherry tomatoes

Reduce the heat to medium. Add the remaining 1 tbsp + 2 tsp olive oil to the same skillet. When the oil shimmers, add the cherry tomatoes and a small pinch of salt and black pepper.

Cook the tomatoes for 4–5 minutes, shaking the pan and stirring occasionally. You want their skins to blister and split in places, and for some of their juices to escape into the pan. If they are stubborn, you can gently press a few with the back of a spoon to help them burst and create a quick, rustic sauce.

Step 5: Add garlic, herbs, and lemon

When the tomatoes are blistered and juicy, push them slightly to one side of the pan. Add the minced garlic to a small clear spot and cook for about 30 seconds, just until fragrant, stirring constantly so it does not burn.

Add the lemon zest, lemon juice, chopped oregano or thyme, chopped parsley, and crushed red pepper flakes (if using). Stir everything together so the herbs and lemony pan juices coat the tomatoes. Taste a bit of tomato and adjust with more black pepper, a tiny extra pinch of salt, or a few more chili flakes to get the seasoning just right.

Step 6: Warm through and serve

Nestle the seared halloumi slices back into the skillet among the tomatoes. Spoon some of the hot tomatoes and herb-infused oil over each slice. Let everything warm together for 30–60 seconds over low to medium-low heat; you just want to reheat the halloumi, not cook it further.

Serve immediately, either right from the skillet or by transferring the halloumi slices to a small serving plate and spooning the blistered tomatoes and pan juices over the top. Finish with a final sprinkle of fresh herbs and an extra squeeze of lemon, if you like. Offer crusty bread, warm pita, or crackers on the side for scooping up the salty cheese and juicy tomatoes.

Pro Tips

• Dry the halloumi thoroughly. Moisture is the enemy of browning. Pat the cheese very well so it crisps instead of steaming.
• Do not add extra salt to the cheese. Halloumi is naturally quite salty. Season the tomatoes lightly and adjust at the end only if you truly need more salt.
• Use a heavy pan. A cast iron or heavy stainless steel skillet holds heat well and gives you that beautiful golden crust on the halloumi.
• Keep the heat under control. Too hot and the cheese can scorch before it softens inside; too low and it will turn rubbery. A steady medium-high sear, then medium for the tomatoes, works best.
• Serve immediately. Halloumi is at its best right after cooking, when the center is warm and tender and the edges are still crisp.

Variations

• Smoky and spiced: Add 1/4 tsp smoked paprika and a pinch more red pepper flakes to the tomatoes for a deeper, smoky flavor.
• Herb garden version: Swap in or add other soft herbs you have on hand, such as basil, chives, or dill. Stir them in at the very end so they stay bright and fresh.
• Olive and caper twist: Add 2 tbsp pitted olives and 1 tbsp drained capers to the pan with the tomatoes for extra briny depth alongside the salty halloumi.

Storage & Make-Ahead

This snack is best eaten fresh, right out of the pan, when the halloumi is warm and the tomatoes are freshly burst. If you do have leftovers, let them cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days. Reheat gently in a small skillet over low heat with a drizzle of olive oil until warmed through. The texture will be a bit firmer and less crisp than when first cooked, but still tasty.

For a small head start, you can slice the halloumi, wash and dry the tomatoes, and chop the herbs up to 1 day in advance. Store each separately in the refrigerator. When you are ready to serve, everything will be prepped and you can cook the dish in about 8 minutes from start to finish.

Nutrition (per serving)

Approximate values per serving (recipe makes 2 servings), not including optional bread: 460 calories; 38 g fat; 22 g protein; 5 g carbohydrates; 1 g dietary fiber; 1 g total sugars; approximately 900 mg sodium. These values are estimates and will vary based on the exact brand of halloumi and your seasoning.