Cherry Tomato and Halloumi Bites

Name: Cherry Tomato and Halloumi Bites Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 2 tbsp extra virgin olive oil; 2 tbsp lemon juice; ¾ tbsp honey; ¾ tsp oregano; 1 pinch of salt; cherry tomatoes (– washed and halved); halloumi cheese; extra virgin olive oil; basil leaves

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Crisp Cherry Tomato and Halloumi Bites with a gentle lemon aroma make outdoor meals feel easy and bright, ready in minutes for casual barbecues.

Tomato and basil skewers on halloumi squares served on a white dish.

It’s the end of summer here. The kids are back in school, and we’re enjoying the last of the warm weather. I know there will still be plenty of sunny days ahead, but let’s say that “officially,” summer is almost over.

Around this time, I start reaching for quick recipes that work well for barbecues, pool parties, or lazy afternoons in the garden. This one is a favourite.

It’s simple to make, looks lovely on the table, and tastes so refreshing, like a tiny salad on a toothpick.

Two cherry tomato and basil skewers on fried halloumi with lemon and fresh basil in the background.

I’ve always loved Halloumi cheese. It’s quite salty, so go easy on the salt when you make the vinaigrette. When pan fried, it turns golden and crisp on the outside while staying soft inside.

Serve these little bites as an aperitivo or appetiser with a chilled glass of white wine. They never last long.

Why You’ll Keep Making These Halloumi and Cherry Tomato Skewers

Combine fresh, everyday ingredients that come together in minutes for a simple appetiser.
Bring out a mix of sweet tomatoes, salty cheese, and tangy dressing that always works.
Adapt easily with different herbs, dressings, or cheeses depending on what you have.

Key Ingredients for Cherry Tomato and Halloumi Bites

Halloumi Cheese

Firm and salty, it holds its shape when pan-fried, forming a golden crust with a soft centre. Look for Cypriot Halloumi made from a mix of sheep’s and goat’s milk for the best texture.

Cherry Tomatoes

Choose ripe, firm tomatoes with bright colour and glossy skin. Their natural sweetness balances the saltiness of the cheese and adds freshness to every bite.

Lemon Juice

Adds bright acidity that balances the saltiness of the cheese and enhances the vinaigrette’s light, clean flavour.

Honey

Gives gentle sweetness and helps the dressing cling to the tomatoes, rounding out the savoury and tangy notes.

Find the complete list with measurements in the recipe card below.

How to Make Cherry Tomato and Halloumi Bites

Vinaigrette

Step 1: Mix all the ingredients together and set aside.

Bites

Step 1: Cut the Halloumi cheese into squares about the same size as the cherry tomatoes. Pan-fry them for a couple of minutes in extra virgin olive oil. Then, place them on a plate lined with kitchen paper to absorb any excess oil.

Close-up of crispy halloumi cheese square cooling on paper towel after frying.

Step 2: Put the halved tomatoes in a bowl and toss them with the vinaigrette.

Step 3: Place half a tomato on a square of fried Halloumi cheese. Add a basil leaf and secure everything together with a toothpick. Repeat for the remaining tomatoes and cheese squares.

Step 4: Serve immediately.

Cherry tomato and basil skewers placed on fried halloumi squares, served on a white dish with lemon and tomatoes in the background.

Frequently Asked Questions

Can I grill the Halloumi instead of frying it?

Absolutely! Slice the Halloumi a little thicker and cook it on a lightly oiled grill for a few minutes per side until golden. It adds a gentle smoky flavour.

How should I serve Halloumi?

It pairs well with fresh ingredients like tomatoes, herbs, and light dressings, making it ideal for appetisers, salads, or as part of an antipasto platter.

Can I use a different type of tomato for my Cherry Tomato and Halloumi Bites recipe?

Grape tomatoes or small Roma tomatoes also work well, but choose firm ones so they hold up when skewered. Avoid very soft varieties.

What herbs work well with Halloumi and tomatoes?

Fresh mint or oregano both go well with Halloumi and tomatoes. Mint adds a cool note, while oregano gives a more traditional Mediterranean taste.

Extra Help from the Kitchen

Use a Flat Spatula for Turning – Halloumi can stick slightly as it begins to brown. A flat spatula helps lift each piece without breaking the crust or tearing the cheese.

Let Fried Halloumi Rest Briefly – After frying, let the cheese sit on kitchen paper for a minute. This allows steam to escape and keeps the surface crisp instead of rubbery.

Whisk the Vinaigrette Before Using – If the dressing has been sitting for a while, give it a quick whisk so the honey and oil blend smoothly again before tossing the tomatoes.

Add the Basil Last – Basil darkens fast when exposed to heat. Placing it on top at the end keeps the leaves bright and fresh.

Dry Tomatoes After Washing – Use a clean kitchen towel or paper towels to pat the tomatoes dry before tossing them with the vinaigrette. Any leftover water dilutes the dressing and stops it from coating the tomatoes evenly.

Variations and Twists

Add Olives – Slice black or green olives and layer them between the tomato and Halloumi on the skewer.

Use Mint Instead of Basil – Fresh mint brings a clean, refreshing note that works well with the sweetness of the tomatoes and the warmth of the cheese.

Try Balsamic Vinaigrette – Replace the lemon juice in the dressing with balsamic vinegar for a deeper, slightly sweet taste.

Cherry Tomato Mozzarella Bites – Replace the Halloumi with small mozzarella balls and skip frying. Drizzle with the same vinaigrette or a little pesto before serving for a softer, milder version of the appetiser.

Add Chilli Flakes – Sprinkle a little chilli over the Halloumi before frying to add gentle heat and extra depth to the overall taste.

Storage and Shelf Life

Store any leftover components separately in airtight containers. Keep the fried Halloumi and the vinaigrette in the refrigerator for up to 1 day. The tomatoes are best prepared fresh, as they soften quickly once dressed.

When ready to serve again, reheat the Halloumi in a dry pan over medium heat for a minute or two until warm and crisp. Assemble with fresh tomatoes and basil leaves just before serving to maintain their texture and flavour.

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