Grilled Halloumi

A vegetarian and gluten-free appetizer from a tasty, salty and squeaky cheese made in Cyprus from sheep’s and goat’s milk.


Serves 4

  • 4 Halloumi cheese slices, ¼-inch (6mm) thick
  • Acropolis Organics Extra Virgin Olive Oil for greasing

For the Vinaigrette

  • 2 tbsp Acropolis Organics Extra Virgin Olive Oil
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp fresh mint, minced
  • 1 garlic clove, minced
  • 1 fresh red chili pepper, deseeded, minced
  • 2 Acropolis Organics Pitted Kalamata olives, sliced


  1. Heat a large skillet over high heat.  Brush both sides of the Halloumi cheese with olive oil and place in the hot skillet.
  2. Cook cheese on both sides until cheese has a golden-brown colour, about 1-2 minutes per side. Transfer grilled cheese to a serving platter.
  3. In a separate small bowl whisk the vinaigrette ingredients together and drizzle over the cheese.  Serve warm.

This recipe has been provided by the 3 Greek Sisters and can be found in their cookbook “Three Sisters Back to the Beginning