Our best meals abroad take place in tiny tavernas, taperias, bistros, hole in the walls, or any kind of no frills eatery, filled with non-English speaking diners where everyone appreciates one thing: good food. In Cyprus tavernas, many locals enjoy meze dinners where friendly waiters bring out plate after plate of traditional Mediterranean dishes. They often start with a thick slice of one of Cyprus’ featured cheeses, halloumi.
If you have never tried halloumi, think of the best qualities of feta and mozzarella combined into one delectable cheese. Its mild, salty taste and firm texture makes it ideal for frying or grilling. The Cypriots often enjoy it served simply grilled, drizzled with honey or topped on salad or fruit. When heated, the outside gets nice and golden and the inside is smooth. Our take on fried halloumi incorporates a citrus and caper vinaigrette. Once the cheese hits the pan, any kitchen is filled with the pleasantly nutty aroma. Who doesn’t love melted fried cheese?
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Fried Halloumi Cheese with Lemon and Caper Vinaigrette
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
A delectable appetizer featuring salty, fried halloumi cheese with a citrus and caper vinaigrette, perfect for a Mediterranean-inspired meal.
Ingredients
- 1/2 the juice of a lemon
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/4 cup (60 ml) olive oil, plus 2 tbsp (30 ml) for frying
- Salt and pepper to taste
- 1 tbsp drained capers
- 8 oz (225 g) halloumi cheese, cut into 1/4-inch pieces
Instructions
- In a small bowl, whisk together the Dijon mustard, dried oregano, lemon juice, salt, and pepper.
- Slowly whisk in the 1/4 cup olive oil until the vinaigrette is well incorporated. Stir in the capers and set aside.
- Heat 2 tbsp of olive oil in a non-stick skillet over medium heat.
- Add the halloumi slices to the skillet in a single layer. Fry for 2-3 minutes on each side, or until the cheese is golden brown and crispy on the outside.
- Remove the fried halloumi from the skillet and place on a serving platter.
- Drizzle the prepared lemon and caper vinaigrette over the fried halloumi before serving.
Notes
- Halloumi is best served immediately after frying to maintain its crispy texture.
- If you can’t find halloumi, you can substitute with paneer or queso blanco.
- Store any leftover vinaigrette in the refrigerator for up to one week.
- Serve the fried halloumi with crusty bread or alongside a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0
- Sodium: 400
- Fat: 18
- Carbohydrates: 2
- Fiber: 0
- Protein: 10
- Cholesterol: 25
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Frequently Asked Questions
What is halloumi and why does it not melt when fried?
Halloumi is a Cypriot semi-hard cheese the article describes as combining the best qualities of feta (salty, tangy) and mozzarella (smooth when warm). Its high melting point — a result of its low moisture content and the way it is made — allows it to hold its shape and develop a golden crust when fried in olive oil for 2–3 minutes per side. 
What can I substitute if I can’t find halloumi?
The notes suggest paneer or queso blanco as substitutes — both are firm, low-moisture cheeses that keep their shape under heat, similar to halloumi’s behavior in the pan.
When should I drizzle on the vinaigrette?
Drizzle the lemon and caper vinaigrette over the halloumi immediately after plating. The notes say to serve immediately after frying to maintain the crispy exterior — the vinaigrette’s acidity from the lemon juice and Dijon mustard cuts through the richness of the cheese beautifully when both are fresh.
