Instead of bread in your salad, fry cubes of halloumi. Toss them into a Greek salad (horiatiki) with tomatoes, cucumbers, red onion, and olives.

Fried halloumi is a popular dish in Cyprus, often served as an appetizer or side dish. The cheese is typically sliced into thick rounds, coated with a light batter or simply seasoned with herbs and spices, and then fried until golden brown. This method of preparation enhances the cheese's natural flavor and texture, making it a delight to eat.

Do not slice halloumi paper-thin like you would for a sandwich. Thin slices dry out and become hard crackers when fried. Aim for slices about 1/2 inch (1 cm) thick . This ensures the inside remains soft and gooey while the outside crisps up.

Start by patting the halloumi dry. Cut it into half-inch slices — too thin, and it will crisp up before the interior warms; too thick, and it may become rubbery. Use a non-stick or cast-iron skillet over medium-high heat. Unlike most cheeses, halloumi needs no oil; its own brine and milk solids will brown beautifully on a dry pan. Fry each slice for about 90 seconds per side, until deep golden and slightly puffed. Flip once. Serve immediately — halloumi’s signature squeaky, firm texture is best enjoyed hot.

Halloumi is naturally salty due to its brine-cured nature. To tone it down, you can soak sliced halloumi in cold water for 10–15 minutes before frying, then pat dry. Avoid adding extra salt to your dish until you’ve tasted the fried cheese.

Halloumi is usually sold in brine (salty water). Before cooking, remove it from the package and pat it dry with paper towels. If the cheese is wet, it will steam rather than fry, and you won't get that deep golden crust.