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Grilled Halloumi Cheese and Heirloom Tomatoes

Yvonne Tally
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So simple and the halloumi cheese takes on a salty taste and meaty texture, complementing the acidic and sweet taste of the tomatoes. Halloumi cheese is a Greek cheese from the lovely island of Cypress. It is a sheep’s milk cheese and possess a firm consistency that will hold its shape while grilling. Great beginning to this summer meal.

Serves 4- 6 as appetizer

1 8 oz package halloumi, cut in 8 slices
2 large heirloom tomatoes
1 sweet baguette or any soft natural white
1 tablespoon extra virgin olive oil
Juice of 1/2 lemon
Cracked black pepper

Garnish: large green olives (green Cerignolas are a bit sweet and go well with the other ingredients)

1. In a bowl large enough to hold the cheese slices, combine olive oil and lemon juice. Coat cheese on all sides.

2. Heat grill to medium. Place coated cheese directly on grill at an angle to the grill bars. Grill on each side for about 3-5 minutes or until deep brown grill marks appear.

3. Slice tomatoes in large bite sizes. Pile onto a serving plate. Arrange cheese on platter with sliced baguette and large green olives.


Yvonne Tally

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