Mediterranean Greek Halloumi Mezze Platter with Lemon Herb Dressing
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2–3
This Mediterranean Greek Halloumi Mezze Platter is a vibrant, fresh, and satisfying dish that brings the best of the Mediterranean table together. Crispy, golden halloumi cheese sits alongside colorful vegetables, briny olives, and roasted red peppers — all tied together with a zesty lemon herb dressing. It’s ideal for sharing as a light meal, appetizer, or centerpiece for a casual gathering. Simple, wholesome, and full of texture and flavor, this platter celebrates the beauty of Mediterranean eating.
Ingredients
For the Platter:
250g halloumi cheese, sliced
½ cup cherry tomatoes
½ cup cucumber slices
¼ cup kalamata olives
¼ cup roasted red peppers, sliced
1 small handful fresh mint and parsley leaves
Pita bread or flatbread, for serving
For the Lemon Herb Dressing:
3 tbsp olive oil
Juice of 1 lemon
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 clove garlic, minced
1 tsp fresh oregano or thyme, chopped
Salt & pepper, to taste
Instructions
Prepare the dressing:
In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, garlic, oregano or thyme, and a pinch of salt and pepper. Taste and adjust seasoning as needed. Set aside.
Cook the halloumi:
Heat a non-stick skillet or grill pan over medium heat. Add the halloumi slices (no oil needed if using a good non-stick pan).
Grill for 1–2 minutes per side, until golden and lightly crisp on the edges. Remove and set aside on a plate.
Assemble the platter:
On a large serving board or platter, arrange the grilled halloumi, cherry tomatoes, cucumber slices, kalamata olives, roasted red peppers, and herbs.
Dress and serve:
Drizzle the lemon herb dressing over the platter just before serving, or serve it on the side for dipping. Add warm pita or flatbread to complete the meal.
Optional touch:
Sprinkle with a little extra oregano, a pinch of chili flakes, or a drizzle of olive oil for extra flavor.
Tips
Choose good-quality halloumi:
Halloumi should be firm and slightly springy. Imported Greek or Cypriot halloumi tends to have the best texture and flavor.
Pat halloumi dry before grilling:
Removing excess moisture helps it brown faster and prevents splattering in the pan.
Use a hot pan or grill:
Halloumi needs high heat to form a golden crust without melting too quickly. Don’t overcrowd the pan—cook in batches if needed.
Don’t overcook:
It only takes 1–2 minutes per side. Overcooking makes halloumi tough or rubbery.
Serve immediately:
Halloumi is best enjoyed warm, right after cooking, when the inside is soft and the outside is crisp.
Balance the flavors:
The dressing’s acidity cuts through the richness of the cheese. Adjust lemon juice or honey to get that perfect balance of tangy and sweet.
Variations
Add more Mediterranean elements:
Include artichoke hearts, hummus, baba ghanoush, or stuffed grape leaves (dolmas) for a fuller mezze spread.
Switch up the dressing:
Try a balsamic reduction, tahini-lemon sauce, or a yogurt-herb dressing for variety.
Make it spicy:
Add a pinch of chili flakes to the dressing or drizzle the platter with a touch of harissa or chili oil.
Roast your veggies:
For deeper flavor, roast cherry tomatoes or peppers with olive oil and herbs before assembling.
Add grains for a meal version:
Serve the platter over a bed of cooked couscous, quinoa, or farro for a more filling option.
Vegan option:
Use vegan halloumi or tofu slices marinated in lemon juice, olive oil, and herbs, then pan-fried until golden.
Fresh herbs to mix and match:
Mint and parsley are classics, but you can also use basil, dill, or cilantro depending on what you have on hand.
Q&A
Q: Can I make this platter ahead of time?
A: Yes, you can prep all the vegetables, herbs, and dressing in advance. However, grill the halloumi just before serving—it tastes best warm and freshly seared.
Q: What can I use instead of halloumi?
A: You can use grilled paneer, feta (not grilled, just crumbled), or even firm tofu if you prefer a lighter, dairy-free version.
Q: How do I keep halloumi from sticking to the pan?
A: Use a good non-stick skillet or lightly brush the halloumi with olive oil before grilling. Avoid moving it around too soon—let it sear for a minute before flipping.
Q: Can I bake or air fry halloumi instead?
A: Yes. Bake at 400°F (200°C) for 10–12 minutes, turning once, or air fry at the same temperature for 8–10 minutes until golden and crisp.
Q: What’s the best way to serve this platter?
A: It’s perfect as a shared appetizer or light meal. Pair it with warm pita, hummus, or tzatziki for dipping, and a chilled white wine or sparkling water with lemon.
Nutrition
(Per Serving – 1/3 of the Platter)
(Based on 250g halloumi, olive oil dressing, and veggies)
Calories: ~420 kcal
Protein: 21 g
Carbohydrates: 14 g
Fiber: 2 g
Total Fat: 32 g
Saturated Fat: 13 g
Cholesterol: 55 mg
Sodium: 720 mg
(Values vary slightly depending on the type of cheese and oil used.)
Conclusion
The Mediterranean Greek Halloumi Mezze Platter is a perfect blend of freshness, flavor, and simplicity. The crispy, salty halloumi pairs beautifully with juicy tomatoes, cool cucumber, and briny olives—all brought together by a tangy lemon herb dressing. It’s quick to assemble, visually beautiful, and ideal for entertaining or a relaxed lunch.
This platter captures everything great about Mediterranean food: balanced, colorful, and satisfying without being heavy. Serve it warm with pita or flatbread, and you’ve got a dish that feels indulgent yet refreshingly wholesome.