GRILLED HALLOUMI & TOMATO BITES
These grilled halloumi & tomato bites are a simple yet elegant appetiser that combines the salty richness of halloumi cheese with the sweet juiciness of cherry tomatoes. The halloumi is lightly grilled to develop a golden, crispy crust while remaining soft inside, making it the perfect complement to the burst of flavour from the tomatoes. A drizzle of balsamic glaze adds a tangy sweetness, enhancing the overall taste profile. These bite-sized treats are ideal for parties, gatherings or as a quick snack when you’re craving something savoury yet refreshing. With just four ingredients and a few minutes of preparation, this dish offers a balance of textures and flavours that will impress any guest. Serve them warm and enjoy a Mediterranean-inspired appetiser that pairs beautifully with fresh herbs, crusty bread, or a light salad.
RECIPE CATEGORY
Appetisers, Hors D’Oeuvres, Snack, Side
SERVING SIZE
1
CUISINE
Mediterranean, Greek, Middle Eastern
PREPARATION/TECHNIQUES
Grill, 5 Ingredients or Less, Quick & Easy
OCCASION/HOLIDAY
Summer, Spring, Party, Picnic, Potluck, Cocktail Party, Wedding, Family Gathering, Super Bowl
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Healthy, Quick & Easy, High Protein, Low Carb, Wheat/Gluten-Free, Kid Friendly
DISH TYPE
Appetiser, Snack, Side, Condiment/Spread
INGREDIENTS OF GRILLED HALLOUMI & TOMATO BITES
- 2 slices halloumi cheese
- 2 cherry tomatoes, halved
- ½ tsp olive oil
- ½ tsp balsamic glaze
FULL NUTRITIONAL INFORMATION
- Calories: 100 kcal
- Carbohydrates: 3g
- Protein: 6g
- Fat: 8g
- Fibre: 5g
- Sugar: 2g
- Sodium: 250mg
PREPARATION FOR GRILLED HALLOUMI & TOMATO BITES
- Preheat The Grill or Pan: Heat a grill pan or non-stick skillet over medium-high heat. Lightly brush it with a bit of olive oil to prevent sticking.
- Prepare The Halloumi: Pat the Halloumi slices dry with a paper towel to remove excess moisture. This helps them develop a crispy crust while grilling.
- Grill The Halloumi: Place the halloumi slices onto the heated pan. Cook for 1–2 minutes per side until golden brown and slightly crispy.
- Grill The Tomatoes: After flipping the halloumi, add the cherry tomato halves and cut them side down. Grill for about 1 minute until slightly charred and softened.
- Assemble The Bites: Remove the halloumi and tomatoes from the pan. Place a half-grilled cherry tomato on top of each halloumi slice.
- Drizzle With Balsamic Glaze: Finish with a light drizzle of balsamic glaze for a touch of sweetness and acidity.
- Serve Immediately: Enjoy warm as an appetiser, snack, or part of a Mediterranean platter.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Use High-Quality Halloumi: Choose a good-quality halloumi that holds its shape when grilled for the best texture.
- Dry The Cheese First: Removing excess moisture ensures a crispier crust when grilling.
- Don’t Overcook: Halloumi should be golden and slightly crispy on the outside while still soft inside. Overcooking can make it rubbery.
- Grill Over Medium Heat: Cooking at too high a temperature can burn the outside before the cheese softens inside.
- Use Ripe Cherry Tomatoes: Sweeter tomatoes balance the saltiness of the halloumi beautifully.
- Enhance The Presentation: Garnish with fresh basil, mint, or parsley for added colour and flavour.
- Pairing Suggestions: Serve with a side of toasted pita, olives, or a fresh cucumber salad for a full Mediterranean experience.
VARIATIONS
- Spicy Kick: Sprinkle with red pepper flakes or drizzle with chilli-infused oil for a bit of heat.
- Citrus Twist: Add a squeeze of fresh lemon juice for an extra zesty touch.
- Nutty Crunch: Top with toasted pine nuts or slivered almonds for added texture.
- Herb-Infused: Mix finely chopped oregano or thyme into the balsamic glaze for extra aroma.
- Vegan Alternative: Replace halloumi with firm tofu and grill it the same way for a plant-based version.
- Extra Creaminess: Add a small dollop of Greek yoghurt or tzatziki on top before serving.
- Sweet & Salty: Drizzle with a little honey alongside the balsamic glaze for an added depth of flavour.
- Balsamic Reduction: Use a thicker balsamic reduction for a more concentrated sweetness.
PREPPING AND STORAGE
- Refrigeration: Store any leftover grilled halloumi and tomatoes separately in airtight containers in the fridge for up to 2 days. Reheat in a pan before serving.
- Freezing: Freezing is not recommended, as halloumi loses its texture when thawed.
- Make-Ahead: Grill the halloumi in advance and store it in the fridge. Reheat briefly in a pan and assemble with tomatoes and balsamic glaze before serving.