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? 
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 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/4 cup olive oil, plus 2 tablespoons for frying
- Salt and pepper to taste
- 1 tablespoon drained capers
- 8 ounces 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 tablespoons 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
