Halloumi Tzaganaki Recipe

Name: Halloumi Tzaganaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large (8-ounce) Vidalia onion; 2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed; 12 anchovy fillets in oil, drained; 1/2 cup finely julienned roasted red peppers; 1/2 cup pitted Kalamata olives; 16 capers; 1/4 cup loosely packed parsley leaves; 1/4 cup loosely packed young dill fronds (if older and coarse, roughly chop); 1/4 cup loosely packed mint leaves; 1 1/2 teaspoons freshly squeezed lemon juice, or as needed; Kosher salt and freshly ground black pepper; 8 ounces halloumi cheese, cut crosswise into 1/4-inch-thick slices; Rustic bread, for serving

Servings: persons

1 large (8-ounce) Vidalia onion
2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed
12 anchovy fillets in oil, drained
1/2 cup finely julienned roasted red peppers
1/2 cup pitted Kalamata olives
16 capers
1/4 cup loosely packed parsley leaves
1/4 cup loosely packed young dill fronds (if older and coarse, roughly chop)
1/4 cup loosely packed mint leaves
1 1/2 teaspoons freshly squeezed lemon juice, or as needed
Kosher salt and freshly ground black pepper
8 ounces halloumi cheese, cut crosswise into 1/4-inch-thick slices
Rustic bread, for serving

1
Preheat a grill or broiler to high.
2
Cut the onion crosswise into 1/2-inch slices, keeping the rings intact.
3
Lay the slices in one layer on a baking sheet and drizzle with 1 tablespoon of the olive oil.
4
Grill or broil, flipping once, until browned and crispy on the edges, about 5 minutes per side.
5
Cool to room temperature.
6
In a medium mixing bowl, combine the onions, anchovies, red peppers, olives, capers, parsley, dill and mint.
7
Dress with the lemon juice, 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting the amounts as needed to taste.
8
Place a 10-inch skillet over medium-high heat.
9
Add 1 tablespoon olive oil.
10
When hot, sear the halloumi until browned on both sides.
11
Transfer to a platter and top with salad and serve with bread.

2971

kcal

Calories

326

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large (8-ounce) Vidalia onion, 2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed, 12 anchovy fillets in oil, drained, 1/2 cup finely julienned roasted red peppers, and more.

Yes, Halloumi Tzaganaki falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halloumi Tzaganaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions