This vibrant and satisfying Mediterranean-inspired platter features golden-brown pan-seared halloumi cheese drizzled or served alongside a rich chili oil, accompanied by fresh pita triangles, cucumbers, cherry tomatoes, olives, feta, and sweet peppers.
Ingredients
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Main Protein & Accompaniments:
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2 blocks (8–9 oz each) Halloumi cheese, sliced into thick slabs
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4–5 pita bread rounds, cut into triangles
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1 cup cherry tomatoes, halved
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1 English cucumber, sliced into rounds
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1 cup kalamata olives or black olives
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1/2 cup crumbled or whipped feta cheese
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1/2 cup sweet yellow bell peppers, diced
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Chili Oil & Seasonings:
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1/4 cup extra-virgin olive oil
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1 to 2 tablespoons chili flakes (red pepper flakes)
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1 clove garlic, minced
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Fresh dill or parsley, chopped (for garnish)
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Instructions
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Prepare the Chili Oil: In a small saucepan or skillet, warm the extra-virgin olive oil over low heat. Add the minced garlic and chili flakes, letting them gently infuse for 2 to 3 minutes without burning. Remove from heat and set aside in a small dipping bowl.
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Pan-Sear the Halloumi: Heat a large skillet over medium-high heat (no extra oil is needed as halloumi releases its own fats). Place the thick halloumi slices in the dry skillet and sear for 3 to 4 minutes per side, until deep golden-brown grill crusts form on both sides.
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Assemble the Platter: On a large serving platter or board, arrange the pita triangles, sliced cucumbers, halved cherry tomatoes, olives, diced yellow peppers, and feta cheese in sections around the edges.
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Plate the Cheese: Place the hot, crispy pan-seared halloumi slices centrally on the platter.
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Garnish and Serve: Sprinkle the fresh chopped dill or parsley generously over the halloumi. Place the warm chili oil bowl in the center or serve it on the side for dipping and drizzling.
