This tomato toast with fried halloumi is perfection in a bite. With cherry tomatoes, halloumi cheese, olive oil, balsamic vinegar, and fresh basil, it is a great choice whenever you want something quick, satisfying, and delicious.
This recipe has few ingredients and can be ready in 15 minutes tops.
What is halloumi cheese?
Halloumi (Χαλλούμι) is a semi-hard, unripened cheese made from goat’s and sheep’s milk and sometimes cow’s milk. It is more often enjoyed fried or grilled; its unique squeaky texture has a high melting point ideal for grilling or frying.
Halloumi is a Cypriot cheese but is very popular in Greece and the eastern Mediterranean.
Why this recipe sings
The tomato toast has sourdough bread, fried halloumi, and fresh basil leaves. This easy recipe is quick, economical, and delicious. The combination of halloumi, cherry tomatoes, and basil is fresh, light, and very satisfying.
This tomato toast can be a snack or lunch with a leafy salad. It is perfect as a quick snack for kids in the summer or a light lunch after the beach paired with a leafy salad.
Here is what you need
- Halloumi cheese. You can find it in supermarkets and grocery stores.
- Sourdough bread. I love the sour flavor of good sourdough. Obviously, you can use your favorite bread. Pick a nice loaf of bread from your bakery and go to town!
- Cherry tomatoes. You can also use ripe regular tomatoes. When they are not in season, I use the Campari variety. They are always sweet and juicy and never disappoint.
- Dried oregano. Italian or Greek seasoning mix will also work.
- Fresh basil leaves. I love the scent of fresh basil mixed with tomatoes and olive oil; it smells like Greek summer.
- Sea salt and freshly ground pepper.
- Balsamic vinegar. You only need a teaspoon or two. A balsamic glaze will also work; just be mindful of the amount. Less is more.
Detailed measurements, instructions, and substitutions can be found on the recipe card at the bottom of the page.
How to cook halloumi
This is one of the easiest fried cheese recipes. Cooking halloumi via stovetop or grill brings out its flavor. You only need a hot skillet (or a hot grill)with olive oil and seasonings like sea salt and pepper.
Here is what I do to make this halloumi toast.
Place the halloumi slices on the bread. Add the sliced cherry tomatoes—season with sea salt and freshly ground pepper, and more dried oregano to taste. Add a couple of fresh basil leaves. Drizzle a little olive oil and a dash of balsamic on top. Enjoy!
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Fried Halloumi And Tomato Toast
- cast iron skillet or a nonstick skillet
- 2 tbsp extra virgin olive oil
- 6 slices halloumi cheese
- 2 slices sourdough bread
- 1 cup cherry tomatoes sliced
- dry oregano to taste
- fresh basil leaves to taste
- freshly ground pepper to taste
- sea salt to taste
- balsamic vinegar to taste
- Place a cast-iron skillet over medium-high heat. When it is hot add one tablespoon of olive oil.
- Place two slices of sourdough bread on the skillet and toast them well on both sides. Remove and set aside on a plate.
- Add one tablespoon of olive oil to the hot skillet. Place the halloumi slices and season with sea salt, freshly ground pepper, and dried oregano (to taste). Fry cheese on both sides for one minute total.
- Place the halloumi slices on the bread.Add the sliced cherry tomatoes—season with sea salt and freshly ground pepper and more dried oregano to taste. Add a couple of fresh basil leaves. Drizzle a little olive oil and a dash of balsamic on top. Enjoy!
- You can substitute with feta cheese; taste it first to check the amount of salt in the cheese. You want to avoid over-salting.
- Another great substitute is ricotta cheese. Just spread a generous amount of ricotta on the toasted bread and follow with the tomatoes, basil, and seasonings.
- No need to use cherry tomatoes if you don’t have them handy. My only suggestion is always to use ripe, good tomatoes. Off-season, I love Campari tomatoes, they are very close to the greek variety, and they are sweet and juicy.
- Remember to always store your tomatoes on the counter instead of in the fridge. Remove the stems and place tomatoes upside down on a plate or cutting board at room temperature. Use your fully ripened tomatoes as soon as you can. Greeks always store their tomatoes at room temperature and consume them as soon as they are ripe and juicy.