Crispy Halloumi with Fig and Olive Tapenade
A stunning sweet-salty appetizer or light meal with a fusion of Greek and Levantine flavors.its best Mediterranean food for eating.
Ingredients
For the Halloumi:
1 block halloumi cheese (about 8 oz / 225 g), sliced into ½-inch thick pieces
1–2 tbsp olive oil, for pan-frying
For the Fig and Olive Tapenade:
4 dried figs, finely chopped (soak in warm water for 10 min if very dry)
¼ cup Kalamata olives, pitted and finely chopped
1 small garlic clove, finely minced
1 tbsp capers, rinsed and chopped
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp red wine vinegar (optional, for brightness)
1 tbsp chopped fresh parsley or mint
Black pepper, to taste
Instructions
1. Make the Tapenade:
In a small bowl, combine chopped figs, olives, garlic, capers, lemon juice, olive oil, vinegar (if using), and herbs.
Mix well, taste, and adjust seasoning with black pepper.
Let sit for at least 10 minutes to let flavors meld.
2. Cook the Halloumi:
Pat halloumi slices dry with a paper towel.
Heat a nonstick or cast iron skillet over medium-high heat and add olive oil.
Add halloumi slices and cook for 2–3 minutes per side, until golden brown and crispy.
3. Serve:
Arrange the crispy halloumi on a plate.
Spoon the fig and olive tapenade over or alongside.
Drizzle with extra olive oil and garnish with fresh herbs if desired.
Serving Suggestions
Serve warm as an appetizer or mezze plate with warm pita or flatbread.
Add arugula or baby greens to make it into a small salad.
Try it with a glass of dry rosé or white wine for a Mediterranean pairing.
Notes & Tips
Halloumi doesn’t melt, so it crisps beautifully—no flour or coating needed.
Tapenade can be made a day ahead and refrigerated.
Swap figs for dates or even roasted red pepper for variations.
Frequently asked questions
Q: Can I use fresh figs instead of dried?
A: Yes! Fresh figs work well if they’re in season. Just chop them finely and reduce any added liquid in the tapenade. The flavor will be brighter and less concentrated than dried figs.
Q: Is this dish vegetarian?
A: Yes, as long as the halloumi is made with vegetarian rennet (check the label), this dish is entirely vegetarian.
Q: Can I make the tapenade ahead of time?
A: Absolutely. The fig and olive tapenade can be made 1–2 days ahead and stored in the fridge. It may even taste better after the flavors sit.
Q: How do I keep halloumi from getting rubbery?
A: Don’t overcook it. Fry just until golden brown, about 2–3 minutes per side. If overcooked, it can become chewy. Serve it immediately for best texture.
Q: Can I bake or air-fry the halloumi instead of pan-frying?
A: Yes. For a healthier version, bake at 400°F (200°C) for 10–12 minutes, flipping halfway. In an air fryer, cook at 375°F (190°C) for 7–9 minutes until crispy.
Nutrition information:
Calories: 310
Protein: 14g
Carbs: 12g
Fat: 24g
Fiber: 2g