Zesty Cypriot Halloumi Saganaki with Black Olive Tapenade
This crispy Halloumi Saganaki pairs beautifully with a rich Black Olive Tapenade, delivering a burst of Mediterranean flavors in each bite.
Preparation
Get these tasks done before you start cooking.
Prepping the Halloumi
- 1
Slice the Halloumi
Slice the Halloumi into 1-centimeter thick slices.
- 2
Pat dry
Pat dry with a paper towel to remove excess moisture.
- 3
Dust with flour
Dust each slice with all-purpose flour, shaking off any excess.
Preparing the Black Olive Tapenade
- 1
Combine ingredients
Combine olives, capers, and garlic in a food processor.
- 2
Pulse to chop
Pulse until coarsely chopped.
- 3
Blend to paste
Add olive oil and black pepper, blending until a coarse paste forms.
Tip: Do not over-process the tapenade; it should be chunky.
How to Make Zesty Cypriot Halloumi Saganaki with Black Olive Tapenade
Total time: 40 min · Yields 4 servings
- 1
Sautéing the Halloumi
Heat the olive oil in a non-stick pan over medium heat. Add the Halloumi slices and cook until golden brown on both sides, about 3–4 minutes per side.
- 2
Serving the Tapenade
Serve the tapenade at room temperature to enhance its rich flavor.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Halloumi Saganaki is best eaten fresh but can be stored in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
You can prepare the tapenade ahead of time, but cook the Halloumi just before serving for best results.
What can I use as a substitute for Kalamata olives?
Black or green olives can be used as an alternative, though the flavor profile will vary slightly.
Can I grill the Halloumi instead of frying?
Yes, grilling is a great alternative and gives a slightly smoky flavor to the cheese.
Is there a non-dairy substitute for Halloumi?
Firm tofu can be used as a substitute for a vegan option, though the texture and taste will differ.
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