This dish is almost as good before you cook it as it is after. But when halloumi and tomatoes get a blast of high heat in the oven, everything transforms for the better: the cheese becomes crisp and the tomatoes turn soft and sweet, while the olive oil and oregano contribute herbaceous notes. Add some sesame-crusted bread for dipping and you have heaven in an appetizer.
From the book “LEMON, LOVE & OLIVE OIL” by Mina Stone. Copyright © 2021 by Asimina Stone. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
Roasted Halloumi With Tomatoes and Oregano
A summery dish to make on repeat.
- Total Time: 20 minutes
- Yield: Serves 2-4
Ingredients
- 1 pint (300 g) cherry tomatoes
- 1 (8 oz/250 g) block halloumi, cut into 8 pieces
- fresh oregano leaves from 2-3 sprigs
- extra-virgin olive oil
- salt and freshly ground black pepper
- fresh bread, for dipping
Instructions
- Preheat the oven to 450°F (230°C).
- Place the tomatoes in a small or medium cast-iron skillet. Tuck the pieces of halloumi and oregano leaves in and around the tomatoes so they all fit together snugly. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Roast in the oven until the cheese is golden brown on top, about 15-20 minutes.
- Serve with fresh bread for dipping.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
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I was wondering if tofu could replace the cheese in the “roasted halloumi with tomatoes and oregano” dish? I can’t do dairy but thought it might work with the tofu. Your thoughts?
Hi Do, you could! We’d recommend pressing the tofu for at least 30 minutes before. Please let us know how it turns out!