Mediterranean Halloumi


When it is tomato season I try and use them however I can.  If I can’t finish what I have before they go bad, I generally roast, jar, and freeze them.  However, one thing I enjoy doing is making a kind of tomato paste which I use for a variety of things.  This “paste” consists of onion, garlic, herbs, and tomatoes, of course.

The trick is to really allow the tomatoes to cook down.  For this recipe I use 1/4 of a diced red onion and 2 small, roughly chopped tomatoes.  In a hot pan, add the tomato and onion and allow them to cook down for about 10 minutes.  You will see some caramelization happen and the sauce will begin to stick a bit to the pan so be sure to stir on occasion.

Next, add 1/4 C of white wine and some fresh or dry herbs before reducing for a few minutes.  Nothing screams Mediterranean like basil, thyme, and oregano so I use what I have on hand.  Today it was 1 teaspoon of each, dried oregano and dried thyme.  Season with a bit of salt also.  How much will depend on your taste and the kind of salt you use so, taste as you go.

At the end I toss in 2-3 cloves of minced garlic so it keeps the potent garlic flavour which is needed for the halloumi cheese.

What is halloumi?  It is a delicious, squeaky cheese that can be battered and fried because it keeps its shape well.  It is also often made of sheep’s milk so it is a bit friendlier for those who are sensitive to dairy.  I love to add it to salads or it can be flambeed.  Both of these options make nice treats but I came up with this recipe because I was looking for a lighter option.  Because it is common in many Mediterranean areas, I decided to use the flavours that I am familiar with.  I would have loved to throw in some chopped olives but, unfortunately, I had none on hand.

Halloumi usually comes in a package and all you really need to do is cut it up into large cubes.  When they are cut, stir them into your heated sauce until they begin to melt a bit.  Serve hot.  Cold halloumi does not do it justice so this step should be left for the end right before serving.

Mediterranean Halloumi

author: Eve@DivineDiuum


250g halloumi (cut into 1″ cubes)

1 tsp dried oregano

1 teaspoon Italian spice

2 Tbsps olive oil

2 small tomatoes (coarsly chopped)

1/4 red onion (diced)

2 cloves garlic (minced)

1/4 C white white



  1. Heat olive oil in a pan and add tomatoes and onions.
  2. Cook on high for approximately 10 minutes while stirring occasionally.
  3. Stir in herbs.
  4. Add white wine and reduce for several minutes until sauce thickens.
  5. Season with salt and garlic.
  6. Toss in halloumi and stir until it heats and begins to melt.
  7. Serve hot.

Calories 280

Protein 13.9 g


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