Pan Seared Halloumi with Mediterranean Salsa

Halloumi is a salty, squeaky, semi-firm Mediterranean cheese. It’s unique in that it holds its shape when grilled or fried. This one-pan melty cheese delicacy is an easy crowd-pleaser. Share it as an appetizer, served with some toasted, crusty baguette. Leftovers make a great lunch tossed with pasta. 

Storage Time: Up to 3 days in the refrigerator.

Yield: Serves 6

Pan Seared Halloumi with Mediterranean Salsa


  • 1 red bell pepper, finely chopped
  • 1/2 cup finely chopped red onion
  • 1/4 cup + 1 tbsp olive oil, divided
  • 2 tbsp roughly chopped fresh Italian parsley, plus more for garnish
  • 1 clove garlic, minced
  • 1 tbsp capers, drained
  • 2 tsp dried oregano, crumbled
  • 1/4 tsp red pepper flakes
  • Kosher salt*
  • Freshly ground pepper to taste*
  • 2 pkgs (160g each) halloumi cheese, each cut into 4 pieces
  • Juice of 1 lemon


  1. Preheat oven to 400°F.
  2. Mix pepper, onion, 1/4 cup oil, parsley, garlic, capers, oregano and red pepper flakes in a bowl. Season with salt and pepper to taste.
  3. Heat 1 tbsp of oil in a large cast iron skillet over medium-high heat. Fry halloumi on one side until golden brown and crispy, about 2 minutes.
  4. Flip halloumi, then add pepper mixture to skillet around halloumi.
  5. Bake until halloumi is soft and melted, 6 - 8 minutes.
  6. Drizzle with lemon juice; top with more parsley, if desired, and serve with crusty bread.
Nutritional analysis per serving:


295 calories, 26 g fat, 11.9 g protein, 4 g carbohydrates, 1 g fibre, 602 mg sodium

*Ingredient not included in nutritional analysis

Tip: It’s easiest to serve this dish right out of the cast iron pan. Let cool slightly, then cover the handle with a kitchen towel to prevent burns.