Top Pick Of The Week

November 9, 2010


Grilled Halloumi Salad

A salad of baby arugula, baby spinach, cherry tomatoes, kalamata olives, radishes and wild mushrooms, dressed in extra virgin olive oil and lemon, and topped with a slice of grilled halloumi cheese. The cheese is garnished with pignoli nuts and thyme. Photo by Liv Friis-Larsen | Dreamstime.

WHAT IT IS: Cheese for grilling.
WHY IT’S DIFFERENT: It holds its shape when fried, grilled, or otherwise cooked.
WHY WE LOVE IT: It’s cheese, fried, warm and delicious.
WHERE TO BUY IT:  Halloumi/grilling cheese can be found at retailers nationwide. See store locator or phone 1.888.767.0778 for Yanni Grilling Cheese.

.Halloumi Recipes
Page 3: How To Grill Halloumi & More


Recipe: How To Grill Halloumi Cheese

Once you see how easy it is to make delicious grilled halloumi, you’ll probably make it a regular treat.

Serve grilled halloumi as a first course, as the cheese course.


  • 1/2 pound brick halloumi (grilling cheese)
  • 1 tablespoon olive oil for frying plus extra virgin olive oil for drizzling
  • 2 tablespoons fresh chopped mint and/or
  • 1 lemon, quartered
  • Pita wedges, toasted or grilled
  • Optional: vinaigrette-dressed mesclun or other salad (add any extra mint and parsley to the salad); radishes make a good flavor counterpoint
  • Optional: kalamata olives



  1. Slice the halloumi into half-inch slices. Drizzle the cheese with olive oil and fry or grill over medium for 2 minutes on each side. You can also use a nonstick pan with olive oil spray.
  2. Remove and place three slices per plate.
  3. If serving salad, drizzle olive oil over the cheese. Squeeze a wedge of lemon juice over the cheese and olive oil (or if you prefer, use the whole wedge as a plate garnish and let people squeeze their own).
  4. Sprinkle with mint and/or parsley.
  5. Serve with pita wedges and optional salad.


The recipe for stuffed halloumi pockets is below.


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Recipe: Stuffed Halloumi Pockets

This recipe takes halloumi in new flavor directions with different pocket stuffings. It’s an elegant first course or appetizer.


  • 2 bricks (1 pound) halloumi/grilling cheese
  • Choice of stuffing(s): Sundried tomatoes in olive oil, eggplant caponata, chopped olives or olive condiment, chopped giardiniera (a mix of marinated carrots, cauliflower, celery, olives, serrano chiles and spices)
  • Olive oil for frying/grilling
  • Extra virgin olive oil and oregano for garnish


  1. Slice cheese into 2-inch slices (four per brick) and cut a pocket into the cheese.
  2. Brush with olive oil on both sides.
  3. Pan-fry or grill.
  4. Stuff pockets with your choice of filling.
  5. Plate, drizzle with olive oil and garnish with oregano.
  Stuffed Halloumi Pockets
Halloumi pockets stuffed with sundried tomatoes in olive oil, caponata and chopped olives. Photo © Liv Friis-Larsen | Dreamstime.

– Karen Hochman

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