Grilled halloumi with cucumber salsa

September 15, 2017 Published by Dina

Halloumi is one of the only cheeses I know that doesn’t melt and keeps its shape when grilled. This white cheese with firm texture and salty flavour originates from the island of Cyprus in the eastern Mediterranean and found also in Greek and Middle Eastern cuisines. Halloumi keeps its shape when cooked because of its high melting temperature but once fried you need to serve it immediately, it does not benefit from sitting around.

In this recipe it is served with a cucumber and mint salsa with fresh lemon juice and a little dill. I like a little drizzle of honey over once I plate the dish.


Grilled halloumi with cucumber salsa

Adapted from Citrusby Valerie Aikman-Smith and Victoria Pearson.


1 halloumi

Olive oil for frying

2 summer cucumbers, diced, unpeeled

2 green onions, thinly sliced on the diagonal

1/2 jalapeno pepper, seeded, deveined and diced

1/3 cup chopped mint leaves

Juice of 1/2 a lemon

3 tablespoons olive oil

1 tablespoon honey for drizzling


Dice the cucumber and place in a bowl.

Add green onion, jalapeno, mint and lemon juice.

Add salt and pepper to taste.

Add olive oil, taste and correct seasoning.

Slice the halloumi into 6-8 slices

Heat olive oil in a skillet and cook the halloumi until golden on each side.

Place some of the salsa in salad bowls, top with halloumi and drizlle honey over.

Serve immediately with crusty bread.



  • Carola holdsworth says:

    I’m going to try this. It sounds delicious.

    • Dina says:

      Hi Carola, nice to hear from you. I hope this works for you. A little different. Have you tried this cheese before?

      • Carola Holdsworth says:

        I bought some, but really didn’t have a recipe which inspired me, then it went out of date! This recipe inspires me. I’ll let you know how it turns out for me.

    • Dina says:

      It’s good just fried and out over a salad as well. That’s how I have seen it in Israel.