Grilled Halloumi Cheese (So Unfussy!) for the Table

Love a good grilled cheese moment? You’ll also want to try my Unfussy Pesto Pasta Salad – grilled halloumi would be an notable addition tossed right in!

Why you’ll love this grilled halloumi cheese

Halloumi has become my go-to when I want something a little different on the grill – it’s salty, squeaky, and holds its shape completely, which still feels like a small kitchen miracle every time I make it.

If you love halloumi, you should also give our simple halloumi fries a try!!

Why You’ll Love This:

• Endlessly versatile – serve it as an appetizer, on a salad, or tucked into a sandwich.
• Ready in under 30 minutes – most of that is only marinating time.
• No melting on the grill – halloumi’s high melting point means it grills up firm with a golden crust.
• Simply 3 ingredients – halloumi, olive oil, and your regular seasoning.

What is Halloumi?

Halloumi is a semi-hard, brined cheese that originally comes from Cyprus, traditionally made from a mix of sheep’s milk and goat’s milk (though cow’s milk versions are common too). What makes it special is its high melting point – unlike most cheeses, it doesn’t melt when heated, so you can grill, pan-fry, or bake it and it simply gets a golden, crispy crust while staying firm inside.

Fresh halloumi also has a famous “squeak” when you bite into it – that comes from its dense protein structure rubbing against your teeth, and it’s actually considered a sign of good-quality, fresh cheese! It’s salty and mild on its own, which makes it a great candidate for marinating (hello, olive oil and zaatar) since the flavor truly soaks in.

Ingredients needed for this halloumi cheese recipe

The simple ingredients for this salty halloumi cheese recipe are listed fully down in the recipe card but let’s briefly go over what’s needed including a few substitutions you can make as desired!

• Halloumi – a firm, salty cheese that holds its shape on the grill instead of melting; look for it in the specialty cheese section found at most grocery stores.
  For dependable results, let the halloumi come to room temperature and pat it dry with a paper towel before marinating.
• Extra virgin olive oil – helps the seasoning stick and keeps the cheese from drying out on the grill.
• Zaatar or Italian seasoning – zaatar adds an earthy, herby flavor; Italian seasoning works great too if that’s what you have on hand.
• Canola oil spray – used on the grill grates as needed to prevent sticking.

How to Make It

Only a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Slice the halloumi. Cut it into planks about ⅓ inch thick.

1. Marinate. Toss the slices in olive oil and your seasoning of choice. Let sit for at least an hour, or overnight for even more flavor.

1. Grill the halloumi. Pre-heat the grill to about 400°F, or heat a grill pan over medium-high heat.Turn the grill down to medium heat and place the slices on the hot grill on a diagonal for nice grill marks. Cook about 1 minute per side, until golden brown with those familiar char lines.

1. Serve. Remove the halloumi slices from the heat, sprinkle with a little extra zaatar, and enjoy warm with cherry tomatoes or your go-to veg.
   Dependable enjoyed fresh but store leftovers in an airtight container.

Recipe Tips

• Don’t skip the marinating time – even 1 hour makes a big difference in flavor.
• Oil the grill grates well – halloumi can stick if the grates aren’t properly prepped.
• Watch it closely – halloumi grills fast, so 1 minute per side is usually all it needs to get golden and warm.
• Serve immediately – halloumi is go-to enjoyed warm, right off the grill, before it firms back up.

Frequently Asked Questions