Table of Contents
Halloumi with Tomatoes and White Beans
If you were to ask me what my “desert island” cheese is, the answer would undoubtedly be Halloumi. There is something spectacularly satisfying about a cheese that doesn’t just melt—it sizzles, crisps, and transforms into a golden, savory steak of pure joy.
This Crispy Halloumi with Tomatoes and White Beans is the kind of dinner that feels like a secret weapon. It’s a one-pan wonder that marries the salty, squeaky bite of seared halloumi with the creamy comfort of white beans and the bright, acidic pop of burst cherry tomatoes. It’s Mediterranean sunshine in a skillet, ready in under 30 minutes, and practically begs for a crusty piece of sourdough to mop up every last drop of the garlicky, honey-kissed sauce.
The magic here is in the textures. The halloumi gets that signature golden crust while staying soft and chewy inside, providing a perfect contrast to the tender beans and the jammy, roasted tomatoes. We elevate the simple tomato base with a drizzle of honey and a splash of white wine (or vinegar), creating a sauce that is equal parts sweet, savory, and tangy. It’s elegant enough to serve to guests with a chilled glass of wine but easy enough to throw together on a Tuesday when you’re exhausted and craving comfort food that doesn’t come from a delivery box.
Let’s get started on what might just become your new favorite vegetarian dinner.
Why You’ll Love This Recipe
- Ready in 30 Minutes: This is a true weeknight savior. From chopping board to table, you’re looking at half an hour max, with minimal cleanup since everything happens in one oven-safe skillet.
- Texture Heaven: The combination of crispy, salty cheese, creamy beans, and soft, burst tomatoes hits every satisfying note on the palate.
- High-Protein Vegetarian: White beans and halloumi pack a protein punch, making this a filling main course that won’t leave you hungry an hour later.
- Pantry-Friendly: Aside from the halloumi and fresh tomatoes, you likely have the beans, garlic, honey, and spices in your kitchen right now.
- The “Squeaky Cheese” Factor: If you love fried cheese (and who doesn’t?), this recipe highlights halloumi in its best form—broiled until golden and irresistible.
Ingredients
Here is what you need to make this vibrant one-pan meal. I’ve included a few notes to help you shop.
| Ingredient | Quantity | Notes |
|---|---|---|
| Halloumi Cheese | 8-9 oz (1 block) | The star of the show! Slice it into ¼-inch thick slabs. Do not substitute with mozzarella; it will melt into a puddle. |
| Cherry Tomatoes | 2 pints (approx. 1.5 lbs) | Grape or cherry tomatoes work best as they burst beautifully to create their own sauce. |
| White Beans | 2 cans (15 oz each) | Cannellini, Great Northern, or Butter beans work perfectly. Drain and rinse them well. |
| Olive Oil | 3 tbsp | Divided. Used for sautéing the aromatics and brushing the halloumi for extra crispiness. |
| Garlic | 4 cloves | Minced. Fresh garlic is essential here for that punchy Mediterranean flavor. |
| Honey | 2 tsp | Balances the acidity of the tomatoes and helps caramelize the halloumi under the broiler. |
| Dried Oregano | 1 tsp | Adds an earthy, herbal backbone to the sauce. Fresh thyme is also a lovely substitute. |
| Smoked Paprika | 1/2 tsp | Optional, but highly recommended for a subtle smoky depth . |
| Red Pepper Flakes | 1/4 tsp | For a gentle kick of heat. Adjust to your preference. |
| Lemon | 1/2 lemon | Zested and juiced. The brightness at the end cuts through the rich, salty cheese. |
| Fresh Parsley | Handful | Chopped, for a fresh, grassy finish. |
Step-by-Step Instructions
1. Prep the Oven
Preheat your broiler to high. Position your oven rack in the upper third of the oven, about 4-6 inches from the heat source. This ensures the cheese browns quickly without overcooking the rest of the dish.
2. Sauté the Base
In a large oven-proof skillet (cast iron is perfect here), heat 2 tablespoons of olive oil over medium heat. Add the cherry tomatoes, minced garlic, honey, oregano, smoked paprika, salt, and red pepper flakes. Toss everything together.
- Chef’s Tip: Don’t rush this step. Let the tomatoes cook for about 10 minutes, stirring occasionally, until they start to blister, burst, and release their juices, creating a naturally thick sauce.
3. Add the Creamy Beans
Stir in the drained white beans. If the mixture looks a little dry, you can add a splash of water or dry white wine (about ¼ cup) to help loosen it up. Simmer for another 2-3 minutes just to warm the beans through and let them absorb those garlicky tomato flavors. Taste and adjust salt if needed—remember, halloumi is very salty, so go easy on the salt in the sauce!
4. The Halloumi Crown
Turn off the stovetop heat. Arrange the sliced halloumi cheese in a single layer right on top of the bean and tomato mixture. Brush the tops of the cheese slices lightly with the remaining olive oil. This little trick ensures they get that golden-brown, fried texture under the broiler.
5. Broil to Perfection
Carefully transfer the skillet to the oven. Broil for 3-6 minutes. Watch it like a hawk! Halloumi can go from “perfectly golden” to “burnt charcoal” in seconds. You want deep golden brown spots on the cheese.
6. Garnish and Serve
Remove from the oven (handle is hot!). Squeeze the fresh lemon juice over the entire dish and scatter the chopped parsley on top. Serve immediately while the cheese is still warm and gooey, preferably with thick slices of toasted bread to scoop up the beans.
Tips for Success
- Watch the Salt: Halloumi is a brined cheese and is naturally very salty. When seasoning your tomato and bean base, use less salt than you think you need. You can always add a pinch more at the end, but you can’t take it out.
- Don’t Slice Too Thin: When cutting your halloumi, aim for roughly ¼ to ⅓-inch thick slices. If they are paper-thin, they will dry out and become tough like rubber bands. You want a substantial bite that remains soft in the middle.
- The Broiler Watch: Every broiler is different. Some have hot spots. If you notice one side browning faster, rotate your pan halfway through to ensure even crisping.
- Dry the Beans: Make sure to rinse and drain your canned beans thoroughly to remove the starchy, metallic canning liquid. This keeps the flavor of your sauce clean and bright.
- Serve Immediately: Halloumi is best enjoyed hot. As it cools, it firms up and loses that magical squeaky-soft texture. Have your plates and bread ready before the pan leaves the oven!
Variations & Substitutions
- Add Greens: Stir in a few generous handfuls of fresh spinach or kale right before you add the halloumi. The residual heat will wilt the greens perfectly into the sauce.
- Make it Meatier: While this is a vegetarian star, adding some diced chorizo or pancetta at the beginning with the onions/garlic adds a smoky, savory layer that pairs incredibly well with the beans.
- Vegan Option: Swap the halloumi for thick slices of firm tofu (pressed dry). Brush the tofu with soy sauce and oil before broiling for a similar savory, chewy effect.
- Fresh Herbs: Swap dried oregano for fresh basil or fresh dill added at the very end for a different flavor profile. Fresh mint is also a classic pairing with halloumi.
What to Serve With It
- Crusty Bread: This is non-negotiable! You need something to soak up the tomato juices and olive oil. Sourdough or a warm baguette is perfect.
- A Simple Green Salad: Arugula tossed with lemon vinaigrette and shaved parmesan cuts through the richness of the warm cheese.
- Roasted Vegetables: If you want to bulk up the meal, serve alongside roasted zucchini or eggplant.
- Glass of Wine: A crisp, acidic white wine like Sauvignon Blanc or a dry rosé pairs beautifully with the salty cheese and tomatoes.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days. The halloumi will firm up significantly in the fridge.
- Reheating: This dish is tricky to reheat because of the cheese. The best method is to put portions back into a skillet and warm over medium heat until the beans are bubbling and the cheese softens again. Avoid the microwave if possible, as it can make halloumi rubbery.
- Freezing: I do not recommend freezing this dish. The texture of the halloumi and the burst tomatoes will suffer greatly upon thawing.
Nutrition Facts
Estimate per serving (based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | 22g |
| Carbohydrates | 30g |
| Fat | 28g |
| Fiber | 8g |
| Sugar | 6g |
| Sodium | 980mg |
Diet Suitability: Vegetarian, Gluten-Free (serve without bread).
Common Mistakes to Avoid
- Overcooking the Halloumi: If you leave it under the broiler too long, it becomes tough and dry. Pull it when it’s golden, not dark brown.
- Skipping the Sugar/Honey: Tomatoes can be quite acidic. That small amount of honey isn’t to make the dish sweet, but to balance the acidity and enhance the savory depth.
- Using the Wrong Pan: Make sure your skillet is truly oven-safe (handle included!) before putting it under the broiler. If you don’t have one, transfer the mixture to a baking dish before topping with cheese.
FAQ
What is Halloumi cheese?
Halloumi is a semi-hard, unripened cheese from Cyprus made from a mixture of goat’s and sheep’s milk. It has a high melting point, which means it can be fried or grilled without losing its shape.
Can I use dried beans instead of canned?
Yes, but you must cook them completely first. Soak and boil your dried beans until tender before adding them to the recipe in step 3.
Is this spicy?
Only if you want it to be! The red pepper flakes add a very subtle warmth. If you are sensitive to spice, feel free to omit them entirely.
Can I prep this ahead of time?
You can make the tomato and bean base up to 2 days in advance and store it in the fridge. When ready to eat, warm the base in the skillet, top with fresh halloumi, and broil as directed.
Conclusion
There you have it—Crispy Halloumi with Tomatoes and White Beans. It’s fast, flavorful, and feels far more luxurious than the effort required to make it. Whether you’re a lifelong vegetarian or a bacon-lover looking for a meatless Monday hit, this dish delivers on every level.
I hope this recipe saves your weeknight dinner routine just like it saved mine! If you try it, let me know—did you add extra spice? Did you serve it with garlic bread? Leave a comment below and rate the recipe!
If you loved this one-pan wonder, you might also like my German Pancake: A Delicious Breakfast Delight or Slow Cooker Garlic Butter Chicken!
Crispy Halloumi With Tomatoes and White Beans
Experience the sizzle of crispy halloumi as it hits the pan, releasing a tantalizing aroma of savory cheese and tomatoes in this Mediterranean-inspired dish. Enjoy the delightful crunch of crispy halloumi paired with creamy white beans and ripe tomatoes, creating a gourmet experience in your own kitchen.
Ingredients
- Crispy Halloumi Cheese
- White Beans
- Tomatoes
- Extra Virgin Olive Oil
- Garlic
- Onion
- Herbs and Spices
Directions
-
Begin by heating olive oil in a skillet over medium heat. Add finely chopped garlic and onion, sautéing until fragrant.
-
Add the thinly sliced crispy halloumi cheese to the skillet, cooking until golden and crispy on both sides.
-
Incorporate the white beans and diced tomatoes into the skillet, allowing them to simmer and infuse with the flavors of the halloumi.
-
Season the dish with your preferred herbs and spices, adjusting the seasoning to taste as needed.
-
Serve the crispy halloumi with tomatoes and white beans hot, garnished with fresh herbs for a burst of flavor.
