Halloumi is a fabulous semi-firm cheese from Cyprus and a favorite in Greek cooking. It’s similar to mozzarella in texture, but it is brined so it imparts a salty taste and greater depth of flavor. This is an excellent grilling cheese because it doesn’t melt. Halloumi slices will retain their shape when cooked, and the heat softens the rubbery (or “squeaky”) cheese while mellowing the saltiness.
A popular addition to a Greek meze table, frying halloumi creates a unique treat.
The fried halloumi is best served warm, and you can complement it in any number of ways. This dish calls for a tomato garnish and balsamic vinaigrette, but you can simply serve it with olive oil for more of a pure taste.
Gather the ingredients. Heat a nonstick frying pan over high heat.
Dry the halloumi cheese slices by blotting them with a paper towel. Place the slices on a plate and brush both sides lightly with the olive oil to coat each thoroughly.
Sear the cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
Place the fried cheese on a plate and garnish with the pepper, oregano or mint leaves, tomatoes, and vinaigrette.
Fried browned halloumi cheese slices with cherry tomato halves and basil leaves on an oval serving platter
