Turkish-Inspired Halloumi Brunch Platter
A vibrant and savory Turkish-style breakfast platter featuring perfectly grilled thick-cut halloumi cheese, sweet blistered cherry tomatoes, warm pita bread, and briny olives, finished with a generous drizzle of extra virgin olive oil and fragrant dried oregano.
Equipment
- Grill pan or outdoor grill
- Small skillet
- Tongs
- Large serving platter
Ingredients
Main
- 8 oz Halloumi cheese — cut into thick 1/2-inch slices
- 1 cup Cherry tomatoes — left whole
- 2 whole Pita bread — cut into wedges
- 0.5 cup Mixed olives — Turkish black olives or Kalamata and Castelvetrano mix
- 2 tablespoons Extra virgin olive oil — divided
- 1 teaspoon Dried oregano — preferably Turkish or Greek oregano
- 0.25 teaspoon Flaky sea salt — for garnish
Optional Additions
- 0.5 cup Cucumber (optional) — sliced
- 1 tablespoon Honey (optional) — for drizzling over the cheese
Main
| 8 oz | Halloumi cheese | cut into thick 1/2-inch slices |
| 1 cup | Cherry tomatoes | left whole |
| 2 whole | Pita bread | cut into wedges |
| 0.5 cup | Mixed olives | Turkish black olives or Kalamata and Castelvetrano mix |
| 2 tablespoons | Extra virgin olive oil | divided |
| 1 teaspoon | Dried oregano | preferably Turkish or Greek oregano |
| 0.25 teaspoon | Flaky sea salt | for garnish |
Optional Additions
| 0.5 cup | Cucumber (opt.) | sliced |
| 1 tablespoon | Honey (opt.) | for drizzling over the cheese |
Instructions
-
Preheat a grill pan or outdoor grill to medium-high heat. Also, preheat a small skillet over medium-high heat on the stove.
~3 minIf using an outdoor grill, make sure the grates are very clean to prevent the cheese from sticking. -
Add 1 teaspoon of olive oil to the small skillet. Add the whole cherry tomatoes and cook, tossing occasionally, until they are blistered and slightly softened.
~5 minDon't move the tomatoes too constantly; let them sit for a minute at a time to develop a good char. -
Lightly brush the grill grates or grill pan with a little olive oil. Place the thick slices of halloumi on the hot grill. Crucially, do not move or touch them for 2-3 minutes. Letting them sear undisturbed creates a solid golden-brown crust, which seals the cheese and prevents it from melting through the grates.
~3 minCutting the halloumi at least 1/2-inch thick is essential so it holds its shape while grilling. -
Using tongs, gently flip the halloumi slices and grill for another 1-2 minutes until grill marks appear and the cheese is warmed through but still holds its shape. Remove to a plate.
~2 min -
Briefly place the pita wedges on the grill or grill pan for about 30 seconds per side until warm and slightly toasted with grill marks.
~1 min -
Assemble the platter: Arrange the grilled halloumi, blistered tomatoes, warm pita wedges, and olives on a large serving board or plate. If using, add sliced cucumbers.
~2 min -
Drizzle the remaining extra virgin olive oil over the halloumi, tomatoes, and olives. Sprinkle generously with dried oregano and flaky sea salt. Serve immediately while the cheese is warm and soft.
~1 minHalloumi becomes rubbery as it cools, so timing is key. Serve right away!
Tips & Storage
- Always pat your halloumi dry with a paper towel before grilling to ensure a proper sear rather than steaming.
- A Turkish breakfast (kahvalti) is all about variety; feel free to add soft-boiled eggs, sliced bell peppers, or a small dish of jam to this platter.
- If you don't have a grill or grill pan, a well-seasoned cast-iron skillet works perfectly for searing the cheese.
- Storage: Leftover components can be stored in airtight containers in the refrigerator for up to 3 days. However, halloumi is best enjoyed immediately after cooking. To reheat, briefly pan-fry the cheese again until just warm, but note the texture will be firmer than freshly cooked.