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.

Zesty Cypriot Halloumi Saganaki with Black Olive Tapenade

Name: Zesty Cypriot Halloumi Saganaki with Black Olive Tapenade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Appetizer
Ingredients: Halloumi cheese; All-purpose flour; Olive oil; Lemon; Kalamata olives; Capers; Garlic cloves; Extra-virgin olive oil; Black pepper; Fresh parsley; Lemon zest

A Mediterranean Delight with a Twist

This crispy Halloumi Saganaki pairs beautifully with a rich Black Olive Tapenade, delivering a burst of Mediterranean flavors in each bite.

30 min
4
Easy

Ingredients

For the Halloumi Saganaki

Halloumi cheese

250g — thickly sliced

All-purpose flour

2 tbsp — for dusting

Olive oil

2 tbsp — for frying

Lemon

1 — cut into wedges

For the Black Olive Tapenade

Kalamata olives

1 cup — pitted

Capers

2 tbsp — drained

Garlic cloves

2 — minced

Extra-virgin olive oil

2 tbsp

Black pepper

to taste

For the Garnishes

Fresh parsley

chopped

Lemon zest

finely grated

Preparation

Prepping the Halloumi

Slice the Halloumi

Slice the Halloumi into 1-centimeter thick slices.

Pat dry

Pat dry with a paper towel to remove excess moisture.

Dust with flour

Dust each slice with all-purpose flour, shaking off any excess.

Preparing the Black Olive Tapenade

Combine ingredients

Combine olives, capers, and garlic in a food processor.

Pulse to chop

Pulse until coarsely chopped.

Blend to paste

Add olive oil and black pepper, blending until a coarse paste forms.

Do not over-process the tapenade; it should be chunky.

Cooking Process

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.

Serving the Tapenade

Serve the tapenade at room temperature to enhance its rich flavor.

Plating & Serving