Mediterranean · PANTRYHOP RECIPE
Horiatiki with Grilled Halloumi
20 minutes · 4 servings · vegetarian
A Greek village-salad style plate with halloumi added for a fuller meal.
Ingredients
Check you have the quantities below.
- 8 ounces halloumi, sliced
- 3 tomatoes, chopped
- 1 cucumber, chopped
- 1/4 red onion, thinly sliced
- 1/3 cup kalamata olives
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
Let’s make it
- Heat a skillet over medium-high heat and cook the halloumi slices for 1 to 2 minutes per side until golden.
- Arrange the tomatoes, cucumber, onion, and olives on a platter.
- Top with the warm halloumi, olive oil, and oregano.
- Serve right away.
For kids, slice the halloumi into small sticks before serving.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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