Halloumi With Tomatoes

Halloumi With Tomatoes transforms simple ingredients into a bright, bold, and comforting one-pan dish. Juicy tomatoes, creamy beans, warm herbs, and golden, crispy halloumi come together in minutes for an easy weeknight meal or impressive appetizer.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Appetizer, Dinner, LUNCH

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

For the Tomato & Bean Base

2 tbsp olive oil plus more for finishing
1 lb cherry or grape tomatoes sliced lengthwise
2 cloves garlic finely minced or pressed
1 tbsp fresh parsley chopped, plus more for serving
1 tsp honey plus extra for drizzling
0.5 tsp dried oregano or dried thyme
salt and freshly ground black pepper to taste
15 oz white beans (cannellini, butter beans, or navy beans) drained and rinsed

For the Halloumi

8 oz halloumi sliced into 1/4-inch slabs
0.5 lemon for squeezing over at the end

Method

Place the oven rack in the upper third of the oven, leaving 3–4 inches between the broiler and the food. Set the broiler to high.
Heat olive oil in a large oven-safe skillet over medium heat. Add tomatoes, garlic, parsley, honey, and oregano. Season lightly with salt and pepper. Cook for about 10 minutes, stirring often, until tomatoes soften and release their juices.
Stir in the drained beans and cook for 2–3 minutes until warmed through. Turn off the heat and adjust seasoning as needed.
Arrange the halloumi slices on top of the tomato-bean mixture. Transfer the skillet to the oven and broil for about 5 minutes, until the halloumi is golden and lightly crispy at the edges.
Remove from the oven. Drizzle with more olive oil, squeeze lemon over the top, add a light drizzle of honey, and sprinkle with fresh parsley. Serve immediately.

Notes

Use ripe cherry tomatoes for maximum sweetness. Add chili flakes for heat or swap parsley for basil, mint, or cilantro. Drizzle with balsamic glaze for added depth. Not freezer-friendly due to halloumi texture.