Pan-Fried Halloumi with Blistered Tomatoes

Today I’m sharing pan-fried halloumi with blistered tomatoes.

I was first introduced to this dish when my husband and I were in Beirut in March. We stayed at the adorably beautiful Villa Clara Hotel. The breakfast every morning was to-die for, but one of the most memorable dishes we had was the pan-fried halloumi, and we’ve been making it in our house ever since. I feel like we’re eating it all the time: for breakfast, mid-day snack, late-night snack, etc.

The preparation is quite simple. You slice up some halloumi, throw in a hot pan with some olive oil, toss in halved cherry tomatoes and let their sweet juices melt all over the salty cheese. Add some mint (fresh or dried) at the end to really bring it home. My mouth is watering just thinking about it.

If you give it a try, be sure to put it in the comments and tag @omayahatassi and #omayahcooks on Instagram.

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Pan-Fried Halloumi with Blistered Tomatoes

Yield 2

Author Omayah Atassi

Salty halloumi cheese combined with sweet pan-fried cherry tomatoes and mint.

Ingredients

• 2 Tbsp good olive oil, plus more to serve
• 8 oz. cube halloumi, patted dry and cut into 4 pieces
• 10 cherry tomatoes, halved
• Fresh or dry mint

Instructions

1. Set a 10-in fry pan over high heat
2. Once it's preheated, place the halloumi in the pan and add the olive oil. Fry, undisturbed for about 3 minutes or until golden-brown on one side. Add halved cherry tomatoes and flip.
3. Cook the halloumi and tomatoes until tomatoes have released their juices and the halloumi is golden-brown on all sides, adjusting heat as needed.
4. Add the mint and give everything a quick stir. Set on a serving plate or serve in the hot pan. Drizzle again with olive oil if desired.