This Seared Halloumi with Fresh Tomatoes and Herbs recipe is a quick and flavorful dish that’s perfect for a light meal or appetizer. The savory, golden-brown halloumi pairs beautifully with juicy tomatoes, while fresh herbs like parsley, mint, and scallions brighten up the dish. The tangy capers and a touch of lemon zest enhance the flavors, making each bite fresh and vibrant. Serve it over cooked grains for a heartier meal or enjoy it as a delightful vegetarian side.
Ingredients:
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced fresh mint
- 2 tablespoons minced scallion (green onion)
- 2 tablespoons minced capers
- 2 tablespoons of loosely packed lemon zest (approximately from 2 lemons)
- 1/4 teaspoon black pepper
- 1 tablespoon grapeseed oil (or other neutral oil)
- 8.8 oz (1 block) Halloumi cheese, sliced into 1/4-inch thick pieces
- 3 large tomatoes, sliced into 1/2-inch thick rounds
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- Cooked grains for serving (optional)
Instructions:
- Prepare the Herb Mixture: In a small bowl, combine the minced parsley, mint, scallion, capers, lemon zest, and black pepper. Set aside.
- Sear the Halloumi: Warm the grapeseed oil in a large skillet over medium-high heat. When the oil is shimmering, place the halloumi slices in a single layer. Cook for 2 to 3 minutes on each side until they are golden brown and crispy. Transfer the slices to a plate and set them aside.
- Sear the Tomatoes: In the same skillet, add the tomato slices in a single layer and cook for about 1-2 minutes per side until slightly softened but still holding their shape.
- Assemble the Dish: Arrange the seared halloumi and tomato slices on a serving plate, slightly overlapping each other.
- Dress the Dish: Drizzle the lemon juice and extra virgin olive oil over the top of the halloumi and tomatoes. Then sprinkle the herb and caper mixture generously over the dish.
- Serve: Serve the seared halloumi and tomatoes warm, optionally over a bed of cooked grains such as quinoa, couscous, or farro for a heartier meal. Enjoy!
Conclusion:
This Seared Halloumi with Fresh Tomatoes and Herbs is a simple yet flavorful dish that combines salty, crispy halloumi with fresh, herbaceous notes. The juicy tomatoes and lemon zest bring brightness to every bite, making this a perfect dish for a light lunch, side, or appetizer. Serve it with grains to make it more filling or enjoy it as-is for a fresh and delightful vegetarian treat.
Seared Halloumi with Fresh Tomatoes and Herbs
A vibrant dish featuring crispy seared halloumicheese, juicy tomatoes, and a fresh herb and caper mixture, perfect for a lightmeal or side dish.
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced fresh mint
- 2 tablespoons minced scallion (green onion)
- 2 tablespoons minced capers
- 2 tablespoons of loosely packed lemon zest (approximately from 2 lemons)
- 1/4 teaspoon black pepper
- 1 tablespoon grapeseed oil (or other neutral oil)
- 8.8 oz 1 block Halloumi cheese, sliced into 1/4-inch thick pieces
- 3 large tomatoes (sliced into 1/2-inch thick rounds)
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- Cooked grains for serving (optional)
- Prepare the Herb Mixture: In a small bowl, combine the minced parsley, mint, scallion, capers, lemon zest, and black pepper. Set aside.
- Sear the Halloumi: Warm the grapeseed oil in a large skillet over medium-high heat. When the oil is shimmering, place the halloumi slices in a single layer. Cook for 2 to 3 minutes on each side until they are golden brown and crispy. Transfer the slices to a plate and set them aside.
- Sear the Tomatoes: In the same skillet, add the tomato slices in a single layer and cook for about 1-2 minutes per side until slightly softened but still holding their shape.
- Assemble the Dish: Arrange the seared halloumi and tomato slices on a serving plate, slightly overlapping each other.
- Dress the Dish: Drizzle the lemon juice and extra virgin olive oil over the top of the halloumi and tomatoes. Then sprinkle the herb and caper mixture generously over the dish.
- Serve: Serve the seared halloumi and tomatoes warm, optionally over a bed of cooked grains such as quinoa, couscous, or farro for a heartier meal. Enjoy!