Pin Recipe The sizzling sound of halloumi hitting a hot grill still makes my stomach do a little flip. I discovered this cheese by accident at a friends summer barbecue, mistaking it for some fancy paneer preparation. One bite of that salty, squeaky, perfectly charred exterior and I was completely hooked. Now it is my go to when I want something substantial but quick, especially on those weeknights when cooking feels like a chore.
Last summer I served this at a dinner party where two guests were convinced I had grilled some kind of white fish. The conversation paused when they took their first bites, and I watched confusion turn into delight as they realized it was cheese. My friend Sarah still texts me every few weeks asking for the halloumi steak recipe, and honestly, it has become a regular rotation in my house too.
Ingredients
- 400 g halloumi cheese, sliced into 1.5 cm thick steaks: The thickness matters here, too thin and it dries out, too thick and the middle stays cold while the exterior burns
- 1 red bell pepper, sliced into strips: Red peppers bring natural sweetness that balances the salty cheese perfectly
- 1 yellow bell pepper, sliced into strips: Using both colors makes the plate gorgeous and adds slightly different flavor notes
- 1 small zucchini, sliced into rounds: Zucchini grills beautifully and soaks up the marinade like a sponge
- 1 small red onion, sliced into wedges: The wedges hold together on the grill and become sweet and smoky
- 1 cup cherry tomatoes, halved: These stay fresh and bright, cutting through the richness of the grilled elements
- 2 tbsp olive oil: Use the good stuff here, it really makes a difference in the final flavor
- 1 tbsp balsamic vinegar: Adds just enough acidity to make everything pop
- 1 clove garlic, minced: Fresh garlic is non negotiable for that Mediterranean depth
- 1 tsp dried oregano: Dried works better than fresh here because it holds up to the high heat
- Salt and black pepper, to taste: Remember the halloumi is already salty, so go easy on the additional salt
- 2 tbsp fresh parsley, chopped: Adds a fresh, herbal finish that brightens the whole dish
- Lemon wedges, for serving: The acid cuts through the richness and ties everything together
Instructions
- Get your grill nice and hot:
- Preheat a grill or grill pan over medium-high heat until you can feel the warmth radiating from about 6 inches away
- Marinate the vegetables:
- Whisk together olive oil, balsamic vinegar, garlic, oregano, salt, and pepper in a large bowl, then add the bell peppers, zucchini, and red onion and toss until everything is coated
- Grill the vegetables first:
- Cook the marinated vegetables for 3 to 5 minutes per side until they are tender and have those gorgeous grill marks, then remove them to a plate
- Sear the halloumi:
- Place the halloumi slices directly on the hot grill and let them cook for 2 to 3 minutes per side until golden brown with distinct grill marks
- Assemble your masterpiece:
- Arrange the grilled halloumi steaks on a serving platter, top with all those gorgeous vegetables, and scatter the cherry tomatoes over everything
- Finish and serve:
- Sprinkle fresh parsley over the top and bring lemon wedges to the table so everyone can squeeze their own
Pin Recipe 
Pin Recipe This recipe transformed how I think about vegetarian grilling entirely. There was a moment last fall when my usually skeptical father took a bite and actually went quiet for a full minute before asking for seconds. That is when I knew this was not just good for a meatless dish, it was just good.
Choosing The Best Halloumi
I have learned through many disappointing purchases that not all halloumi is created equal. Look for blocks that feel firm and dense, not spongy or overly soft. The best halloumi has visible layers and a slightly milky aroma. If you can find imported Cypriot halloumi, grab it, the texture and flavor are noticeably superior to domestic versions.
Grilling Without A Grill
Living in an apartment without outdoor space taught me that a cast iron grill pan works almost as well as the real thing. The key is getting the pan thoroughly hot before adding anything, and resist the urge to move the food around too much. Let the halloumi sear undisturbed until it releases naturally, and you will still get those gorgeous restaurant quality grill marks.
Make It Your Own
Once you have the basic technique down, this recipe adapts beautifully to whatever is in season or in your refrigerator. The combination of salty cheese, sweet vegetables, and bright acid is endlessly forgiving.
- Swap in eggplant slices during late summer when they are at their peak
- Add fresh mint instead of parsley for a completely different flavor profile
- Try honey instead of balsamic if you want a sweeter glaze on the vegetables
Pin Recipe 
Pin Recipe There is something deeply satisfying about a meal that comes together this quickly yet feels so special. Hope this finds its way into your regular rotation too.
Recipe FAQs
- → What does halloumi taste like?
Halloumi has a distinctive salty, tangy flavor with a firm, rubbery texture that holds its shape when cooked. When grilled, it develops a golden crust while remaining creamy inside, similar to a fresh mozzarella but with more character and saltiness.
- → Can I use a regular pan instead of a grill?
Absolutely! A cast iron skillet or heavy-bottomed pan works beautifully. Heat it over medium-high heat with a little oil, and cook the halloumi for 2-3 minutes per side until golden brown. You'll get similar caramelization without the grill marks.
- → What vegetables work best with halloumi?
Halloumi pairs wonderfully with vegetables that stand up to grilling. Bell peppers, zucchini, eggplant, red onion, and cherry tomatoes are excellent choices. The sweetness of roasted vegetables balances the saltiness of the cheese perfectly.
- → Is halloumi suitable for vegetarians?
Traditional halloumi is vegetarian-friendly as it uses vegetable rennet rather than animal rennet. However, always check the packaging as some brands may differ. It's naturally gluten-free and high in protein, making it an excellent meat substitute.
- → How do I prevent halloumi from sticking to the grill?
Make sure your grill is well-oiled and preheated before adding the cheese. You can also brush the halloumi slices lightly with olive oil. Pat the cheese dry with paper towels before grilling to remove excess moisture, which helps prevent sticking.