Grilled halloumi with cherry tomatoes and olives

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🍽 Zaatar-Spiced Halloumi with Tomatoes & Olives

This simple skillet dish brings together the bold flavors of halloumi cheese, juicy cherry tomatoes, and briny olives, all lifted with the fragrant touch of zaatar. It’s quick to prepare, ready in minutes, and makes a perfect appetizer, side dish, or light meal.

If halloumi isn’t available, you can substitute with paneer—just remember to add a pinch of salt since paneer is much milder than halloumi.

Ingredients

  • Halloumi cheese, cut into bite-size pieces (or paneer – add a pinch of salt)

  • 1–2 tbsp butter or oil

  • Cherry tomatoes, whole or halved

  • Olives (green or black)

  • 1–2 tsp zaatar spice mix (or oregano)

  • Olive oil, for drizzling

  • Fresh basil or parsley, for garnish

Method

1️⃣ Cook the cheese – Heat butter or oil in a skillet over medium heat. Add the halloumi pieces and cook until golden on all sides. (If using paneer, season lightly with salt before cooking.)

2️⃣ Add tomatoes – Add the cherry tomatoes to the pan and cook until they soften and develop a slight char.

3️⃣ Toss in olives – Add the olives and turn off the heat.

4️⃣ Season – Sprinkle with zaatar (or oregano) and drizzle with a little olive oil.

5️⃣ Garnish & serve – Finish with fresh basil or parsley. Serve warm.

✨ That’s it! A quick Mediterranean-inspired dish you can whip up in under 15 minutes.



 

Zaatar-Spiced Halloumi with Tomatoes & Olives

Prep: 5 min Cook: 10 min Total: 15 min Servings: 2–3

Ingredients

  • Halloumi cheese, bite-size pieces (or paneer – add a pinch of salt)
  • 1–2 tbsp butter or oil
  • Cherry tomatoes, whole or halved
  • Olives (green or black)
  • 1–2 tsp zaatar spice mix (or oregano)
  • Olive oil, for drizzling
  • Fresh basil or parsley, for garnish

Instructions

  1. Heat butter or oil in a skillet over medium heat.
  2. Add halloumi and cook until golden on all sides. (If using paneer, season lightly with salt before cooking.)
  3. Add cherry tomatoes and cook until softened and slightly charred.
  4. Toss in olives and turn off the heat.
  5. Sprinkle with zaatar (or oregano) and drizzle with olive oil.
  6. Garnish with basil or parsley. Serve warm.

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