Golden-crusted halloumi cheese from the grill
Grilled Halloumi
Prep Time
5 min
Cook Time
6 min
Total Time
11 min
Servings
4
8 slices
Difficulty
Easy
Cost
Moderate
$$
Recipe at a Glance
Thick slabs of halloumi grilled until golden and slightly charred on the outside with a warm, squeaky center. Perfect as an appetizer or salad topper.
Cuisine: Mediterranean
Category: Side Dish, Appetizer
Difficulty: Easy
Cost: $$
Dietary: Vegetarian, Gluten-Free, Keto
Quick Summary
11 min total time|4 servings|Easy difficulty
Thick slabs of halloumi grilled until golden and slightly charred on the outside with a warm, squeaky center. Perfect as an appetizer or salad topper.
MediterraneanVegetarianGluten-FreeKeto
Sarah Chen
(Updated )
Halloumi is the ultimate grilling cheese—its high melting point means it holds its shape on the grates while developing a gorgeous golden crust. Serve it hot for the best texture.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Ingredients
- 8 oz halloumi cheese, cut into 1/2-inch slabs
- 1 tbsp olive oil
- 1 tsp za'atar seasoning
- 1 tbsp honey
- 1 lemon, juiced
- Fresh mint leaves
Instructions
- 1
Pat halloumi slabs dry and brush lightly with olive oil on both sides.
- 2
Preheat grill to medium-high heat and oil the grates.
- 3
Grill halloumi 2-3 minutes per side until golden grill marks appear.
- 4
Transfer to a plate, drizzle with honey and lemon juice, then sprinkle with za'atar.
- 5
Garnish with fresh mint and serve immediately while warm.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Substitutions
HalloumiQueso panela or bread cheese
Similar high-heat melting resistance
Za'atarDried oregano + sesame seeds
Approximates the herbaceous, nutty flavor
Tips & Storage
Pro Tips
Serve halloumi within 5 minutes of grilling—it becomes rubbery as it cools.
Pat the cheese very dry before grilling for the best sear and grill marks.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Leftover halloumi can be diced and added to grain bowls.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (40mg) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates20g
Fat4g
Fiber520mg
Sugar0g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is halloumi squeaky?
- The protein structure of halloumi makes it squeak against your teeth—it is completely normal.
- Can I grill other cheeses?
- Bread cheese (juustoleipa) and queso de freir also hold up on the grill.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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