Fried Halloumi And Tomato Toast

This fried halloumi and tomato toast is an excellent choice whenever you want something quick, satisfying, and delicious.

Course Lunch, Snack

Cuisine Greek

Prep Time 5

Cook Time 10

Servings

Calories 321kcal

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!

This recipe works well with other types of cheese.

You can substitute halloumi with feta cheese; check the salt in the cheese. You want to avoid over-salting. Instead of frying the feta, place the toast under a grill to jazzy up the feta.
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.

There is 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 Greek tomatoes and sweet and juicy.
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.

Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on the products used.