Pin it Last summer my neighbor returned from Cyprus and wouldn't stop talking about halloumi. I finally bought a block on impulse and discovered that sizzling sound it makes in a hot pan, which is basically cheese announcing that dinner is ready. Now this bowl lives in my weekly rotation because everything comes together in under thirty minutes while looking like something from a restaurant. The way salty golden crust meets cool crisp vegetables just works.
I made this for my sister who claims she doesn't like salads. She watched me sear the halloumi and asked what smelled so incredible. By the time I set that bowl in front of her with the warm pita wedges, she was already reaching for her fork. She texted me the next morning asking if I had extra halloumi.
Ingredients
- Halloumi cheese: This Cypriot cheese has a high melting point, so you get that gorgeous golden crust without it turning into a mess. Pat it really dry before cooking.
- White rice: Use whatever cooked rice you have. Fresh works but day-old rice actually holds up better in bowls.
- English cucumber: These have thinner skins and fewer seeds than regular cucumbers. No need to peel them.
- Cherry tomatoes: Mixed colors make the bowl look stunning. Cut them in half so you get bursts of sweetness in every bite.
- Red onion: Thin slices give you just enough bite. If they seem too sharp, rinse them under cold water first.
- Kalamata olives: These bring that essential Mediterranean brine. Pit them if yours still have pits inside.
- Fresh dill: This bright herb is the perfect finishing touch. Use kitchen scissors to snip it quickly.
- Tzatziki sauce: Store-bought works perfectly here, or make your own if you have extra yogurt and cucumber.
- Pita bread: Warm them up right before serving so they're soft and perfect for scooping.
- Olive oil: You need a neutral oil with a decent smoke point for searing the halloumi properly.
- Salt and black pepper: Halloumi is naturally salty, so taste your bowl before adding extra salt.
Instructions
- Prep the vegetables:
- Slice your cucumber into thin rounds and halve those cherry tomatoes. Thinly slice the red onion as finely as you can manage. Check your olives for pits and remove any you find. Set everything aside on your cutting board.
- Warm the pita:
- Toss the pita breads into a dry skillet over medium heat for about thirty seconds per side. Cut them into wedges and keep them somewhere warm while you finish everything else.
- Prep the halloumi:
- Slice your halloumi block into pieces about half an inch thick. Pat each slice completely dry with paper towels. This step is what prevents sticking and ensures you get that golden crust instead of a mess.
- Heat your pan:
- Get a large skillet nice and hot over medium-high heat. Add the olive oil and wait until it shimmers but do not let it start smoking.
- Sear the first side:
- Lay the halloumi slices in a single layer. Do not touch them for two to three minutes. You want to hear that sizzle and see deep golden brown before you even think about flipping.
- Flip and finish:
- Carefully turn each slice and cook another two to three minutes until both sides are golden and gorgeous. Remove to a plate and don't worry if they cool slightly before serving.
- Build the bowls:
- Divide the rice between two large bowls. Arrange the seared halloumi, cucumber, tomatoes, onion, and olives over the top however looks prettiest to you.
- Add the finishing touches:
- Spoon a generous dollop of tzatziki right in the center. Sprinkle with fresh dil, a pinch of salt, and some black pepper. Serve immediately with those warm pita wedges on the side.
Pin it This bowl became my go-to after a long day at work when I want something nourishing but do not want to actually cook. There is something meditative about arranging all those colorful vegetables in sections. Friends always ask for the recipe, and I love watching their faces when they take that first bite of warm salty cheese against cool tzatziki.
Make It Your Own
I have swapped brown rice and quinoa for white rice when that is what I had in the pantry. Both add more texture and nuttiness that actually works really well. Sometimes I toss in baby spinach or arugula for extra greens. The halloumi is the star here, but the supporting cast is flexible.
Perfect Sides
A crisp white wine cuts through the richness beautifully. I have served this alongside roasted vegetables when feeding a crowd. The bowls are filling enough to stand alone but light enough that you do not feel weighed down afterward.
Storage Solutions
The cooked rice and prepped vegetables keep well in the fridge for a couple days. Halloumi is best seared fresh because that crust is what makes it special. I often prep everything on Sunday and just sear the cheese when I am ready to eat.
- Store halloumi in its brine if you are not using it right away
- Warm the leftovers gently because cold halloumi loses its magic
- Keep the tzatziki separate until serving time
Pin it I hope this bowl finds its way into your regular rotation the way it did mine. Sometimes the simplest meals are the ones we keep coming back to.
Recipe FAQs
- → What makes halloumi unique for cooking?
Halloumi is a Cypriot cheese with a high melting point, allowing it to hold its shape when seared or grilled. It develops a golden crust with a salty, chewy interior that pairs perfectly with Mediterranean flavors.
- → Can I prepare components in advance?
Yes, slice vegetables and cook rice up to 2 days ahead. Store in separate containers. Halloumi is best seared fresh, but can be sliced and kept refrigerated until cooking time.
- → What can I substitute for halloumi?
Paneer or firm feta work well, though they'll have different textures. Grilled chicken or tofu cubes offer protein alternatives, while roasted vegetables make excellent plant-based additions.
- → How do I achieve the best halloumi crust?
Pat the cheese thoroughly dry before cooking, use a well-heated skillet with oil, and avoid moving the slices during the first 2-3 minutes of cooking to develop proper browning.
- → Is this suitable for meal prep?
Absolutely. Assemble bowls with cooked rice and vegetables, then top with cold halloumi and store separately. Reheat gently and add fresh tzatziki before serving.
- → What wine pairs best with this bowl?
A crisp Sauvignon Blanc or Greek Assyrtiko cuts through the rich halloumi beautifully. For non-alcoholic options, try sparkling water with lemon or traditional Greek mountain tea.