Save to Pinterest The first time I encountered halloumi was at a tiny Mediterranean restaurant in London, and I honestly thought theyd made a mistake bringing out what looked like plain cheese slices. One bite of that salty, squeaky, perfectly crisped cheese changed everything. Now its my go to for quick dinners that feel indulgent but come together in under thirty minutes. This bowl happened on a Tuesday night when I had rice to use up and a craving for something fresh but satisfying.
Last summer my sister visited and we made these bowls for lunch three days in a row. She kept talking about how restaurant worthy it felt, especially with the warm pita wedges for scooping up that extra tzatziki. Now whenever we cook together, this is what she requests.
Ingredients
- Halloumi cheese: This Cypriot cheese is the star because it holds its shape when seared, developing a gorgeous crust while staying creamy inside
- Cooked white rice: Use leftover rice or cook it fresh, just make sure its fluffy and not clumpy for the best texture
- English cucumber: Thinly sliced adds cool crunch that balances the warm salty cheese perfectly
- Cherry tomatoes: Mixed colors look beautiful and burst with sweetness when you bite into them
- Red onion: Paper thin slices bring just enough sharpness to cut through the richness
- Kalamata olives: These briny, meaty olives add authentic Mediterranean flavor
- Fresh dill: Bright and aromatic, it makes everything taste fresh and garden like
- Tzatziki sauce: Store bought or homemade, this creamy cucumber sauce ties all the flavors together
- Pita bread: Warm pita wedges are essential for scooping up every last bite
- Olive oil: Use a good quality one for searing the halloumi to get the best golden crust
- Salt and black pepper: Finish with a pinch to bring all the flavors into focus
Instructions
- Prep your fresh vegetables:
- Thinly slice the cucumber and red onion, halve those cherry tomatoes, and pit the olives if they still have pits in them. Keep everything ready in separate piles so assembly feels effortless later.
- Warm the pita bread:
- Toss the pita in a dry skillet for just a few seconds per side or zap it in the microwave until soft. Cut into wedges and keep them warm while you cook everything else.
- Slice and dry the halloumi:
- Cut the cheese into thick half inch slices and really pat each one dry with paper towels. This step is crucial because moisture prevents proper searing and you want that gorgeous golden crust.
- Get your pan screaming hot:
- Heat a large non stick or well seasoned cast iron skillet over medium high heat. Add the olive oil and wait until it shimmers but before it starts smoking.
- Sear the halloumi until golden:
- Lay those cheese slices in a single layer, dont crowd the pan, and let them cook undisturbed for 2 to 3 minutes. Youll know to flip them when you see that deep golden brown crust forming.
- Flip and finish cooking:
- Carefully turn each slice and cook another 2 to 3 minutes until both sides are beautifully golden. Transfer to a plate and resist snacking long enough to assemble the bowls.
- Build your power bowls:
- Divide the rice between two large bowls, then artfully arrange the seared halloumi, cucumber, tomatoes, onion, and olives over the top. Take your time making it look pretty.
- Add the finishing touches:
- Spoon a generous dollop of tzatziki right on top, scatter fresh dill everywhere, and finish with a pinch of salt and pepper. Serve immediately with those warm pita wedges on the side.
Save to Pinterest These bowls have become my answer to the I dont know what to make for dinner problem. They look impressive enough for guests but are simple enough for a Tuesday night alone.
Make It Your Own
Swap the white rice for quinoa, farro, or even cauliflower rice if you want to lighten it up. Sometimes I add a handful of baby spinach or arugula underneath everything for extra freshness and color.
Perfect Pairings
A crisp white wine like Sauvignon Blanc or a Greek Assyrtiko cuts through the salty cheese beautifully. If you prefer beer, a light pilsner or cold wheat beer works just as well alongside all these Mediterranean flavors.
Ahead Of Time Prep
You can slice all the vegetables and make the rice up to two days in advance. Just store everything in separate containers in the fridge, then sear the halloumi fresh when youre ready to eat.
- Warm the pita right before serving so it stays soft and pliable
- Add a squeeze of fresh lemon or splash of red wine vinegar right before eating
- The bowl tastes best at room temperature, not fridge cold
Save to Pinterest Theres something about the combination of warm salty cheese, cool crisp vegetables, and creamy tzatziki that just works every single time.
Recipe FAQs
- → How do I get the perfect golden crust on halloumi?
Pat the halloumi slices thoroughly dry with paper towels before cooking. Heat your skillet over medium-high heat until hot but not smoking, then cook undisturbed for 2–3 minutes per side until a deep golden-brown crust forms.
- → Can I make this bowl ahead of time?
Prepare the vegetables and rice in advance, but cook the halloumi fresh just before serving. Halloumi is best served immediately while warm and crispy. Store components separately and assemble when ready to eat.
- → What can I substitute for halloumi?
Pan-seared feta, grilled chicken, or chickpeas work as alternatives. For a vegetarian option without dairy, try marinated and grilled tofu or tempeh cubes seasoned with Mediterranean herbs.
- → Is this bowl gluten-free?
The traditional version includes pita bread, which contains gluten. To make it gluten-free, use gluten-free pita or omit the bread entirely. Always check your tzatziki label as some brands contain gluten-based thickeners.
- → How can I add more protein to this bowl?
Add grilled chicken, chickpeas, or lentils alongside the halloumi. You could also serve with a side of hummus or increase the halloumi portion to 10 oz (280 g) for two servings.
- → What wine pairs best with this Mediterranean bowl?
A crisp Sauvignon Blanc or Greek Assyrtiko complements the salty halloumi beautifully. For red wine lovers, a light Pinot Noir or dry rosé works well with the fresh vegetables and creamy tzatziki.