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I’m always looking for an excuse to grill cheese, and grilled halloumi delivers every single time – it gets those perfect char marks without melting into a puddle. Marinate it, grill it for a minute per side, and you’ve got the easiest appetizer of the summer!
Love a good grilled cheese moment? You’ll also want to try my Easy Pesto Pasta Salad – grilled halloumi would be an incredible 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.
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 just marinating time.
- No melting on the grill – halloumi’s high melting point means it grills up firm with a golden crust.
- Just 3 ingredients – halloumi, olive oil, and your favorite 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 just 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 really 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 best 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
Just 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 :)
- Slice the halloumi. Cut it into planks about ⅓ inch thick.
- 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.
- 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 classic char lines.
- Serve. Remove the halloumi slices from the heat, sprinkle with a little extra zaatar, and enjoy warm with cherry tomatoes or your favorite veg.
Best 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 best enjoyed warm, right off the grill, before it firms back up.
Frequently Asked Questions
The squeak comes from halloumi’s dense protein structure – the protein strands rub against your teeth as you bite down, creating that signature sound. It’s most noticeable when the cheese is very fresh.
Halloumi has a high melting point thanks to how it’s made – the curds are heated during production, which sets the proteins so they don’t break down under heat. That’s what lets it hold its shape and develop a golden crust instead of melting through the grates.
Grilled halloumi is delicious as an appetizer with pita or crusty bread, tossed into a salad in place of feta or mozzarella, or piled onto a sandwich. It also pairs beautifully with grilled vegetables or a simple tomato salad.
Yes! A cast iron grill pan on the stovetop works just as well and gives you those same char marks – cook it the same way, about 1 minute per side over medium-high heat.
Grilled Halloumi (So Easy!)
Video
Ingredients
- 1 package halloumi, about 8-9oz package
- 2 tablespoons extra virgin olive oil
- ½ tablespoon zaatar or Italian seasoning
- Canola oil spray, if needed for grill
Instructions
- Slice Halloumi about ⅓ inch thick.
- Place the halloumi slices in a shallow dish and drizzle on the olive oil and sprinkle on the desired spices. Rub each piece to ensure the surface area is fully covered. Marinate at least 1 hour or even overnight.
- Pre-heat grill to about a medium-high heat (~400F). Alternatively, heat a grill pan over medium-high heat.
- Turn down the grill/ grill pan to medium and add on the halloumi slices placed on a diagonal for a nicer look. Grill for about 1-2 minute per side. We’re looking for some nice browning/lines and the Halloumi to be warm/hot.
- Remove from heat, sprinkle zaatar and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
