Halloumi With Tomatoes

Halloumi With Tomatoes is the kind of dish that turns simple, everyday ingredients into something bright, bold, and unforgettable. In just minutes, you get a sizzling skillet of juicy tomatoes, warm spices, creamy beans, and perfectly golden halloumi that feels comforting yet effortlessly elegant. Whether you need a fast weeknight meal or a vibrant appetizer for guests, this recipe delivers huge flavor with minimal effort — all in one pan.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & fuss-free: Ready in under 30 minutes with simple steps and minimal cleanup.
• Everyday ingredients, big flavor: Tomatoes, halloumi, herbs, and pantry beans create a dish that tastes restaurant-level with almost no work.
• Crowd-pleasing: The golden, crispy halloumi on top of the warm tomato mixture always impresses guests.
• Perfect for any occasion: Serve it as a light dinner, hearty lunch, or stunning appetizer.
• Unique twist: Adding beans gives the dish extra heartiness and turns it into a complete meal — no sides needed unless you want bread for dipping.

This recipe stands out because it balances creaminess, saltiness, and brightness in every bite while staying incredibly easy.

Ingredients Needed

For the Tomato & Bean Base

• Olive oil — as needed for cooking and finishing
• 1 pound cherry or grape tomatoes, sliced lengthwise for quicker softening
• 2 garlic cloves, finely minced or pressed
• 1 tablespoon chopped fresh parsley, plus more for serving
• 1 teaspoon honey, with extra for drizzling
• ½ teaspoon dried oregano or dried thyme
• Salt and freshly ground black pepper, to taste
• 1 can (15 ounces) white beans (cannellini, butter beans, or navy beans), drained and rinsed

For the Halloumi

• 1 block (8 ounces) halloumi, sliced into ¼-inch slabs so they crisp evenly
• ½ lemon, for squeezing over at the end

How to Make Halloumi With Tomatoes

Step 1 — Preheat the Broiler

Place your oven rack in the upper third, leaving about 3 to 4 inches between the food and the broiler. Set the broiler to high.
Starting with a hot broiler ensures the halloumi browns quickly without drying out.

Step 2 — Build the Tomato Base

Heat about 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the tomatoes, garlic, parsley, honey, and oregano. Season lightly with salt and pepper.
Cook, stirring often, until the tomatoes soften, burst slightly, and release their juices — around 10 minutes.
This step creates the saucy base that will coat the halloumi.

Step 3 — Add the Beans

Stir in the drained beans and cook for 2–3 minutes, just until warm. Taste and adjust the seasoning if needed. Turn off the heat.
Warming the beans now helps them soak in the tomato flavor.

Step 4 — Add the Halloumi & Broil

Arrange the halloumi slices on top of the tomato-bean mixture in a single layer.
Transfer the skillet to the oven and broil for about 5 minutes, or until the halloumi turns golden and lightly crispy on the edges.
Broiling gives the halloumi its signature crust.

Step 5 — Finish & Serve

Remove the pan from the oven. Drizzle with more olive oil, squeeze the lemon over the top, and add a small drizzle of honey. Sprinkle with fresh parsley and serve immediately.
For the best experience, enjoy it with crusty bread to scoop up the saucy tomatoes.

Serving and Storage Tips

• Serving:
  • Serve straight from the skillet for a rustic, bistro-style presentation.
  • Pair with toasted bread, warm pita, quinoa, or couscous.
  • Add a side salad with cucumbers or arugula for freshness.
• Storage:
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Halloumi will soften, so reheat in a skillet or under the broiler to restore crispness.
  • This recipe is not freezer-friendly — halloumi texture becomes rubbery when frozen.

Helpful Notes

• Use ripe, sweet cherry tomatoes for the best flavor and natural juiciness.
• Swap parsley for basil, mint, or cilantro for a different fresh finish.
• Add chili flakes if you prefer a spicy twist.
• Drizzle with balsamic glaze for a sweet-savory upgrade.
• For a heartier meal, stir cooked couscous directly into the skillet before adding the halloumi.

Conclusion

Halloumi With Tomatoes is the kind of recipe that proves simple food can be deeply satisfying. With just one pan and a handful of everyday ingredients, you get a dish that is vibrant, cozy, and full of Mediterranean flair. The golden halloumi adds richness, the tomatoes bring brightness, and the beans make it hearty enough for any meal of the day. Whether you’re cooking for yourself or welcoming guests, this recipe guarantees empty plates and happy faces.

If you try this dish, don’t forget to leave a comment and a star rating — it helps more people discover it!
Feel free to share your beautiful creation on Pinterest or Facebook.
What twist did you add — extra herbs, some chili, or maybe different beans? Tell us below!

Frequently Asked Questions (FAQ)

Can I use another type of cheese instead of halloumi?

Not really — halloumi is unique because it doesn’t melt. But if you must, try paneer or queso panela; they hold their shape better than melting cheeses.

How do I make this recipe gluten-free?

It’s naturally gluten-free! Just pair it with gluten-free bread or grains if serving with sides.

Why didn’t my halloumi crisp up?

It may have been too close or too far from the broiler, or sliced too thick. Always use ¼-inch slices and broil on high.

Can I make this recipe ahead?

You can prepare the tomato-bean base ahead of time, but broil the halloumi fresh for the best texture.

How thick should the tomato mixture be?

It should be saucy but not soupy — thick enough to coat a spoon but still juicy enough to scoop with bread.