Pan-Seared Halloumi with Cherry Tomatoes - This pan-seared halloumi with cherry tomatoes is crisp on the outside, tender and squeaky inside, and balanced by juicy tomatoes that burst into a light, savory sauce. The halloumi develops a deep golden crust that contrasts beautifully with its soft interior, while olive oil and garlic build a simple but satisfying base. Cherry tomatoes add natural sweetness and acidity that cut through the richness of the cheese, keeping each bite clean and vibrant. The dish comes together quickly in one pan, making it a practical, weeknight-friendly option that still looks polished and intentional on the plate.

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Pan-Seared Halloumi with Cherry Tomatoes - This recipe works because halloumi behaves very differently from most cheeses: it has a high melting point, which allows it to sear instead of melt when exposed to high heat. The key is starting with a hot, dry pan and letting the cheese cook undisturbed so a golden crust can form through proper searing rather than sticking or steaming. After testing, I found that slicing the halloumi into medium-thick slabs strikes the right balance—thin slices brown too fast and dry out, while thick slabs take longer to heat through and lose that crisp exterior. Olive oil is added sparingly at first, just enough to encourage browning without frying, which keeps the texture clean and controlled. Once the halloumi is seared, cherry tomatoes go into the same pan so they can deglaze lightly, picking up browned bits left behind by the cheese. As the tomatoes heat, their skins blister and split, releasing juices that combine with olive oil and garlic to form a light, naturally thickened sauce without cream or stock. This step is where flavor builds quickly: garlic is added briefly so it softens and becomes aromatic without turning bitter, and the tomatoes concentrate just enough to taste jammy but still fresh. After multiple tests, I found that finishing with lemon juice and fresh herbs at the very end keeps the dish from tasting heavy. Acid brightens the cheese, and herbs add aroma that lifts the entire pan. This aligns with my focus on technique over complexity: understanding how halloumi sears, when tomatoes release moisture, and when to add acid guarantees consistent, restaurant-style results. The method is straightforward but intentional, showing how basic ingredients can transform into something special with proper heat control and timing. The result is a dish that works equally well as a quick main, a shared small plate, or a protein-forward vegetarian option that feels satisfying rather than like a compromise.

Dietary Notes

✓ One-Pan Recipe
✓ High-Protein Vegetarian
✓ Crispy Cheese Texture
✓ Under-20-Minute Dinner

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Why You'll Love This

Golden Crust: Proper searing creates crisp edges without melting the halloumi.
Fast Cooking: One pan and high heat deliver big flavor quickly.
Balanced Richness: Juicy tomatoes and lemon keep the dish fresh and light.
Versatile Serving: Works as a main, appetizer, or protein add-on.

Pan-Seared Halloumi with Cherry Tomatoes

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 8min

❄️ Cool Time: 0

🔥 Cook Time: 8min

🥨 Yield: 2

🍞 Method: Sautéing

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

8 oz halloumi cheese, sliced into 1/2-inch slabs
1 tbsp olive oil
1 1/2 cups cherry tomatoes
1 clove garlic, thinly sliced
1 tbsp lemon juice
1/4 tsp black pepper
1/4 cup fresh basil or parsley, torn

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halloumi cheese, sliced into 1/2-inch slabs Halloumi’s high melting point allows it to sear instead of melt, creating crisp edges and a tender interior. Slice evenly so each piece browns at the same rate and avoid overcrowding to prevent steaming.
olive oil Use just enough oil to encourage browning without frying; too much oil makes the cheese greasy. A thin layer helps build a clean, golden crust through proper searing.
cherry tomatoes Cherry tomatoes blister quickly and release natural juices that deglaze the pan, forming a light, flavorful sauce. Cooking until they burst slightly keeps the texture juicy but not watery.
garlic, thinly sliced Thinly sliced garlic infuses aroma fast; add it after tomatoes so it softens without burning. Overcooked garlic turns bitter and can overpower the dish.
lemon juice Lemon juice added at the end brightens the dish and cuts the richness of the cheese. Adding acid late keeps the flavor fresh and balanced.
black pepper Freshly cracked black pepper adds gentle heat and depth that complements the salty halloumi.
fresh basil or parsley, torn Fresh herbs add color and aroma; tearing instead of chopping helps prevent bruising and keeps flavors clean.

list_alt Instructions

1

Step 1: Heat a nonstick or cast-iron skillet over medium-high heat until hot but not smoking - proper heat guarantees a golden sear instead of sticking.
2

Step 2: Add olive oil and swirl to coat the pan evenly - a thin oil layer promotes browning without frying the cheese.
3

Step 3: Place halloumi slices in a single layer and cook undisturbed for 2 to 3 minutes per side until deeply golden - leaving it untouched allows a crisp crust to form.
4

Step 4: Transfer the halloumi to a plate and reduce heat to medium - lowering heat prevents the garlic and tomatoes from burning.
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Step 5: Add cherry tomatoes and cook for 3 to 4 minutes until blistered and juicy - tomatoes deglaze the pan and build a light sauce.
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Step 6: Add garlic and cook for 30 seconds until fragrant - brief cooking keeps garlic sweet, not bitter.
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Step 7: Return halloumi to the pan, drizzle with lemon juice, and toss gently to coat - finishing with acid balances richness and ties flavors together.
8

Step 8: Remove from heat, season with pepper, and scatter fresh herbs over the top - herbs add aroma and a fresh finish.

Nutrition Facts

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Calories 420

Protein 22g

Carbs 12g

Fiber 2g

Sugar 6g

Fat 32g

Sodium 780mg

Potassium N/A

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Serving Suggestions

Serve the halloumi hot from the pan so the exterior stays crisp and the interior remains tender. Spoon the blistered tomatoes and pan juices over the cheese to highlight the contrast between crisp and juicy textures. Finish with fresh herbs and cracked pepper for color and aroma, and add a lemon wedge on the side for optional brightness. This dish pairs well with crusty bread to soak up the juices, a simple green salad for contrast, or grains like couscous or quinoa for a more filling plate.

How to Store?

Halloumi is best enjoyed immediately after cooking, as it firms up as it cools. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick skillet over medium heat until warmed through; avoid microwaving, as it can make the cheese rubbery. This dish is not freezer-friendly, but you can prep components ahead by slicing the halloumi and halving the tomatoes so cooking stays fast.

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