Halloumi on the grill does something magical—the high heat creates a golden crust while keeping the interior creamy, and that distinctive squeak becomes even more pronounced. This isn't just grilled cheese; it's proof that vegetarians can have all the drama and satisfaction of proper grilling without compromising on flavor or spectacle.
Lebanese cooks understand that halloumi needs bold accompaniments to match its assertive saltiness. Fresh herbs, good olive oil, and a touch of heat create the perfect balance—cooling and warming, rich and bright, simple and sophisticated all at once.
Ingredients
🧀 8 oz halloumi cheese, sliced 1/2 inch thick
🫒 3 tablespoons extra-virgin olive oil, divided
🌿 2 tablespoons fresh mint, finely chopped
🌿 2 tablespoons fresh parsley, finely chopped
🌿 1 tablespoon fresh dill, finely chopped
🧄 1 clove garlic, minced
🍋 1 lemon, juiced
🌶️ 1/4 teaspoon red pepper flakes
🧂 Freshly ground black pepper
🥖 Warm pita bread for serving
🍅 Cherry tomatoes for garnish (optional)
Instructions
Prep the halloumi properly. Remove halloumi from packaging and pat completely dry with paper towels. Cut into slices about 1/2 inch thick—thick enough to develop a good crust without falling apart, thin enough to heat through properly.
Make the herb oil. In a small bowl, combine 2 tablespoons olive oil with chopped mint, parsley, dill, minced garlic, lemon juice, and red pepper flakes. Season with black pepper and let sit while you prepare the grill.
Heat your grill correctly. You want medium-high heat—hot enough to create good grill marks and caramelization but not so hot that the outside burns before the inside warms through. Clean and oil the grates well.
Oil the cheese lightly. Brush halloumi slices with the remaining tablespoon of olive oil on both sides. This prevents sticking and helps with even browning.
Grill with patience. Place halloumi slices on the hot grill and cook for 2-3 minutes on the first side without moving them. You want distinct grill marks and golden-brown caramelization before flipping.
Flip once. Turn the halloumi carefully—it should release easily when properly seared. Grill for another 2-3 minutes on the second side until golden and heated through.
Finish immediately. Transfer grilled halloumi to a serving plate while still hot. Drizzle generously with the herb oil, making sure each piece gets herbs and garlic.
Serve warm. Halloumi is best eaten while still warm and squeaky. Serve with warm pita bread and cherry tomatoes if using.
Technique Notes
Don't skip the drying step—moisture is the enemy of good searing. Well-dried halloumi will develop beautiful caramelization.
Halloumi doesn't melt like other cheeses, so you don't need to worry about it falling through the grates. Its high melting point makes it perfect for grilling.
The herb oil should be made fresh—dried herbs won't provide the same bright, verdant flavor.
Serving Suggestions
Grilled halloumi works beautifully as part of a mezze spread alongside Baba Ganoush, Turkish Cacik, and fresh vegetables.
In Lebanon, it's often served with watermelon for a sweet-salty contrast that's especially refreshing in summer heat.
For a complete meal, serve over a bed of arugula with the herb oil acting as both cheese seasoning and salad dressing.
Storage & Make-Ahead
The herb oil can be made several hours ahead and actually improves as the flavors meld. Store covered at room temperature.
Halloumi should be grilled just before serving for the best texture, but leftover grilled halloumi is delicious cold in salads.
Remix Ideas
Spicy version: Add minced jalapeño or a pinch of cayenne to the herb oil.
Citrus twist: Use a mix of lemon and orange juice in the herb oil for complexity.
Za'atar finish: Sprinkle with za'atar before serving for earthy, tangy notes.
Honey drizzle: A light drizzle of honey contrasts beautifully with the salty cheese.
Pomegranate garnish: Scatter pomegranate seeds over the finished dish for color and tartness.
Perfect grilled halloumi should make vegetarians feel like they're getting the full grilling experience—the sizzle, the char marks, the satisfaction of something substantial coming off the grill. It's Lebanese comfort food that happens to be meat-free, proving that the best vegetarian dishes aren't trying to be something else—they're celebrating what they are.
