Grilled haloumi with diced tomatoes

  • Preparation 15 min
  • Cooking 10 min
  • Servings 4
  • Freezing I do not suggest



  • 4x 160 g plain halloumi cheese, room temperature, drained
  • Olive oil
  • 1 pint cherry tomatoes, diced
  • 6 large fresh basil leaves, roughly chopped
  • 2 garlic cloves, very finely chopped
  • Spicy olive oil (optional)
  • Salt and pepper from the mill



  • In a large non-stick skillet heated over medium heat, pour a thin drizzle of olive oil and add with the halloumi cheeses. Cook 8 to 10 minutes, until golden brown all over. Keep warm.
  • In a bowl, combine the tomatoes, basil, garlic, season with salt and pepper and add a drizzle of olive oil. Mix well.
  • Place the halloumi cheeses in small plates and distribute the tomato mixture on top! Add a small drizzle of spicy oil if desired and serve immediately!