Za'atar Halloumi Skillet

itsjdieb
Jul 10
4 min read

You know when you go to a restaurant and have a dish that starts to lives rent free in your brain? That's what happened to me when I went to Marcelino's in Boston last weekend. My friends and I ordered their Za'atar Halloumi Skillet and it was by far one of the best appetizers I've ever had. I made a promise to myself to try to recreate it at home. Here's the thing though - theirs was coated in much more oil, and since I am a Registered Dietitian who is intentional about the food she makes, I wanted to make this dish a bit more nutrient-dense. So, this is my take on the Marcelino's Za'atar Halloumi Skillet.

I am a big fan of halloumi and if there's ever a time I can have an excuse to enjoy it, I'm going to. This recipe is quite simple and can be easily whipped up in less than 30 minutes. If you're craving a delicious side dish for dinner or hosting friends over, this is the perfect dish to make. All you need is halloumi, cherry tomatoes, arugula, za'atar, fresh parsley, pomegranate seeds, extra virgin olive oil, and some aromatics. The best part about this dish is how customizable it is. I purposely tend to make my dishes as simple as possible for you and then provide you with possible additions you can easily incorporate into the dish. For instance, if you're looking to upgrade the dish with fiber, you can add in some white beans or chickpeas. You can also feel free to add other vegetables such as onions, kale, or spinach.

Why You'll Love This Za'atar Halloumi Skillet:

Quick & easy – Ready in about 30 minutes, minimal prep required
Customizable – Add beans, greens, or grains to make it a meal
Vegetarian & gluten-free – Naturally satisfying without needing to sub anything
Perfect for entertaining – A vibrant, cheesy appetizer that always impresses

Yields: 2-3

Prep time: 10 minutes

Cook time: 10-15 minutes

Total time: 20-25 minutes

This recipe is vegetarian and gluten free.

Ingredients:

For the skillet:

6 oz halloumi, sliced ½” thick

1 ½ tbsp extra virgin olive oil

1½ tsp za’atar

1–2 cups baby arugula

½ cup grape or cherry tomatoes, halved

For dressing:

2 tbsp fresh parsley, finely chopped

1 small clove garlic, finely grated or minced

2 tsp fresh lemon juice

1 tbsp olive oil

1 tsp toasted sesame oil

Pinch of salt

Garnish with fresh parsley

Garnish with pomegranate seeds

Instructions:

Preheat the oven to 375°F (190°C).
Sear the halloumi: Heat 1 tsp olive oil in a nonstick or ceramic skillet over medium heat. Pat the halloumi dry and cook for 1–2 min per side until golden. Sprinkle za’atar over the halloumi in the pan while it’s still hot so it sticks.
Make the dressing: In a small bowl, combine parsley, garlic, lemon juice, olive oil, sesame oil, and a pinch of salt. Stir well and let it sit for 5–10 minutes so the garlic mellows and the parsley flavors infuse the oils.
Assemble: In an oven-safe skillet or baking dish, layer the seared halloumi, cherry tomatoes, and arugula (you can wait to add arugula after baking if you prefer it fresh and peppery). Drizzle the dressing evenly over the top. Pour the remaining olive oil over everything and toss gently to coat. Add more za’atar if desired.
Bake: Transfer the skillet to the oven and bake for 10–15 minutes, or until the tomatoes have softened and the halloumi is melty and golden around the edges.
Serve: Remove from the oven and let cool for 5 minutes. Garnish with extra parsley and pomegranate seeds. Serve warm with crusty bread, pita, or on its own. Enjoy!

FAQ

Can I make this ahead of time?: You can prep the dressing and sear the halloumi in advance. Assemble and bake just before serving for best texture.
Is there a dairy-free alternative to halloumi?: Unfortunately, halloumi’s signature texture is hard to replicate, but firm tofu can work as a substitute. Press well, then pan-fry and season generously.
Can I make this in the air fryer?: Yes! Sear the halloumi first, then air fry the whole dish at 375°F for about 10 minutes until warm and golden.
Do I have to sear it first?: No, you can pat dry the halloumi well and add it into the skillet without searing it first. I chose to sear it to achieve a crispier taste and golden brown color.

Recipe Notes

To reduce saltiness: Halloumi can be quite salty, so you can soak it in cold water for 10–15 minutes before cooking to mellow the flavor.
More fiber & plant protein: Add ½ cup cooked chickpeas or white beans before baking to make it heartier.
Leafy greens swap: Sub arugula with kale or spinach if preferred. Just massage heartier greens with a little olive oil first. Feel free to also add the arugula in once it's almost done baking to enjoy fresher arugula.
Want it spicier? Add red pepper flakes to the dressing or some sliced chili before baking.
Make it a meal: Serve over a bed of cooked farro, quinoa, or lentils.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD

Why You'll Love This Za'atar Halloumi Skillet:

Quick & easy – Ready in about 30 minutes, minimal prep required

Customizable – Add beans, greens, or grains to make it a meal

Vegetarian & gluten-free – Naturally satisfying without needing to sub anything

Perfect for entertaining – A vibrant, cheesy appetizer that always impresses

Yields: 2-3

Prep time: 10 minutes

Cook time: 10-15 minutes

Total time: 20-25 minutes

This recipe is vegetarian and gluten free.

Ingredients:

For the skillet:

6 oz halloumi, sliced ½” thick

1 ½ tbsp extra virgin olive oil

1½ tsp za’atar

1–2 cups baby arugula

½ cup grape or cherry tomatoes, halved

For dressing:

2 tbsp fresh parsley, finely chopped

1 small clove garlic, finely grated or minced

2 tsp fresh lemon juice

1 tbsp olive oil

1 tsp toasted sesame oil

Pinch of salt

Garnish with fresh parsley

Garnish with pomegranate seeds

Instructions:

Preheat the oven to 375°F (190°C).

Sear the halloumi: Heat 1 tsp olive oil in a nonstick or ceramic skillet over medium heat. Pat the halloumi dry and cook for 1–2 min per side until golden. Sprinkle za’atar over the halloumi in the pan while it’s still hot so it sticks.

Make the dressing: In a small bowl, combine parsley, garlic, lemon juice, olive oil, sesame oil, and a pinch of salt. Stir well and let it sit for 5–10 minutes so the garlic mellows and the parsley flavors infuse the oils.

Bake: Transfer the skillet to the oven and bake for 10–15 minutes, or until the tomatoes have softened and the halloumi is melty and golden around the edges.

Serve: Remove from the oven and let cool for 5 minutes. Garnish with extra parsley and pomegranate seeds. Serve warm with crusty bread, pita, or on its own. Enjoy!

FAQ

Can I make this ahead of time?: You can prep the dressing and sear the halloumi in advance. Assemble and bake just before serving for best texture.

Is there a dairy-free alternative to halloumi?: Unfortunately, halloumi’s signature texture is hard to replicate, but firm tofu can work as a substitute. Press well, then pan-fry and season generously.

Can I make this in the air fryer?: Yes! Sear the halloumi first, then air fry the whole dish at 375°F for about 10 minutes until warm and golden.

Do I have to sear it first?: No, you can pat dry the halloumi well and add it into the skillet without searing it first. I chose to sear it to achieve a crispier taste and golden brown color.

Recipe Notes

To reduce saltiness: Halloumi can be quite salty, so you can soak it in cold water for 10–15 minutes before cooking to mellow the flavor.

More fiber & plant protein: Add ½ cup cooked chickpeas or white beans before baking to make it heartier.

Leafy greens swap: Sub arugula with kale or spinach if preferred. Just massage heartier greens with a little olive oil first. Feel free to also add the arugula in once it's almost done baking to enjoy fresher arugula.

Want it spicier? Add red pepper flakes to the dressing or some sliced chili before baking.

Make it a meal: Serve over a bed of cooked farro, quinoa, or lentils.

xoxo,

Jasmin D the RD

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