Description
Mediterranean Tomato and Halloumi Bake is a vibrant, savory dish that combines juicy ripe tomatoes with salty, firm halloumi cheese. It highlights fresh Mediterranean ingredients with an easy bake method, making it perfect as a side dish, vegetarian main, or light lunch. Bursting with fresh herbs, garlic, and olive oil, this dish is a comforting and flavorful celebration of summer produce.
Ingredients
Units
Scale
Main Ingredients
- 4–5 ripe tomatoes, sliced evenly
- 8 oz (225 g) halloumi cheese, cut into thick slices
- 2 tablespoons extra virgin olive oil
- 2–3 garlic cloves, minced
- 2 tablespoons fresh basil or oregano, roughly chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Optional Variations
- 1 small zucchini, chopped (for veggie boost)
- 1/2 cup chopped bell peppers
- 1/4 cup pitted olives, sliced
- 1/2 cup cooked chickpeas or quinoa (for added protein)
- Herbs alternatives: thyme, rosemary, or parsley
- Spices: 1/2 teaspoon cumin or smoked paprika (optional)
- Dairy-free option: firm tofu slices marinated in lemon and herbs instead of halloumi
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Slice the ripe tomatoes evenly and mince the garlic. If using fresh herbs, roughly chop them and set all aside for assembly.
- Slice the Halloumi: Cut the halloumi cheese into thick, even slices to ensure it melts nicely yet retains its shape when baked.
- Layer the Ingredients: Drizzle olive oil to coat the bottom of a baking dish. Arrange the tomato slices evenly in the dish, then layer halloumi slices on top. Sprinkle the minced garlic, herbs, and red pepper flakes (if using) over everything.
- Season Generously: Season the dish with sea salt and freshly ground black pepper. Adjust salt carefully because halloumi is naturally salty.
- Bake Until Perfect: Place the baking dish in the oven and bake for 20-25 minutes, until the tomatoes soften and release juices, and the halloumi turns golden and bubbly.
- Garnish and Serve: Remove from oven and scatter fresh basil leaves or your choice of herbs on top for fragrance. Serve warm to enjoy the full flavors.
Notes
- Use authentic Cypriot halloumi for the best salty, chewy texture.
- Heirloom or plum tomatoes provide richer, more vibrant flavor.
- Do not overcrowd the pan; space between slices ensures even cooking and caramelization.
- Add fresh herbs at the end to preserve their brightness and aroma.
- Generous drizzle of good-quality extra virgin olive oil uplifts the dish.
- Reheat leftovers gently at 350°F (175°C) for 10-15 minutes to keep halloumi crispy.
- Store leftovers airtight in the fridge up to 3 days; freeze up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 25 mg