How to Make a Crispy Halloumi Skillet with Tomatoes and White Beans

There’s something magical that happens when you press a golden slice of crispy halloumi with tomatoes and white beans into a sizzling pan. I remember the first time I made this dish, my kitchen filled with the scent of garlic, oregano, and juicy tomatoes bubbling alongside hearty white beans. But the real star was the halloumi: firm, squeaky cheese that transformed into crispy-edged perfection within minutes.

I’d discovered Crispy Halloumi With Tomatoes and White Beans during a chaotic week. I wanted something fast but flavorful, comforting without being heavy. What I got was a Mediterranean-style skillet that hit every craving: salty, creamy, tangy, and just a little crunchy on top. The best part? It was all done in one pan.

Today, I’ll walk you through how to recreate that same flavor-packed skillet in your own kitchen, plus pro tips to avoid rubbery cheese, ideas for leftovers, and ways to customize it for your family or guests.

Looking for more Mediterranean flavor hacks? Try our Greek yogurt smoothie for a refreshing side option.

Ingredients of Crispy Halloumi With Tomatoes and White Beans

Tomatoes and White Beans: Why They Work So Well Together

The juicy burst of cherry or grape tomatoes adds brightness and acidity, perfectly balancing the richness of the cheese. Meanwhile, white beans (like cannellini or great northern) offer creaminess, protein, and mild flavor, perfect for soaking up those garlicky pan juices.

Together with halloumi, it becomes a balanced, one-skillet meal that’s satisfying but not heavy.

Flavor-Boosting Additions

Discover great ideas like our creamy mushroom and asparagus penne for more hearty vegetarian-style dishes.

Step-by-Step Guide to Making Crispy Halloumi with Tomatoes and White Beans

Ingredients Overview:

• 8 oz halloumi cheese, sliced 1/2-inch thick
  
• 1 can white beans, drained and rinsed
  
• 1 pint cherry tomatoes, halved
  
• 2 tbsp olive oil
  
• 2 cloves garlic, minced
  
• 1/2 tsp smoked paprika
  
• Salt & pepper to taste
  
• Fresh basil or parsley, for garnish
  

Cooking Instructions:

1. Dry & slice halloumi to prevent sticking.
   
2. Heat 1 tbsp olive oil in a nonstick skillet over medium-high.
   
3. Sear halloumi slices 2-3 mins per side until golden. Remove.
   
4. Add remaining oil, sauté garlic, then add tomatoes. Cook 4 mins.
   
5. Add beans and paprika, stir to coat. Cook 3-4 mins until warmed.
   
6. Nestle halloumi back in, let simmer 1-2 mins to reheat.
   
7. Garnish and serve hot with crusty bread or greens.
   

Looking for inspiration? Try our blue salt trick recipe for a mineral boost before or after this meal.

How to Avoid Rubbery Halloumi (and Keep It Crisp)

Common Mistakes:

• Not drying the cheese – water causes sogginess
  
• Overcrowding the pan – leads to steaming, not searing
  
• Too low heat – cheese won’t caramelize properly
  

Top Tips for Crispy Results

• Always blot halloumi with paper towels to remove excess moisture before cooking.
  
• Preheat your skillet well, medium-high is ideal
  
• Don’t flip too early; let the crust develop before turning
  
• Use olive oil, not butter, it handles the heat better
  

Is Crispy Halloumi With Tomatoes and White Beans Better Hot or Cold? When and How to Serve It

Hot Skillet, Cold Salad – You Choose

This dish shines fresh out of the skillet, when the halloumi is crackly and warm, and the beans are still juicy. That said, leftovers are delicious chilled too, especially when tossed into:

• Grain bowls (quinoa, couscous)
  
• Cold pasta salads
  
• Wrapped in pita with tzatziki
  

Serving Suggestions:

• Over arugula with a drizzle of balsamic
  
• Alongside hummus and roasted veggies
  
• With warm pita or sourdough
  

Don’t miss our water hazard mocktail to pair with this dish for a refreshing, sugar-free sip.

Nutrition Breakdown & Health Benefits

Halloumi – More Than Just Cheese

Halloumi is high in protein and calcium. Though it’s salty, pairing it with fiber-rich beans and potassium-packed tomatoes balances the nutritional profile.

Vegetarian, Satisfying, Balanced

Crispy Halloumi With Tomatoes and White Beans is meat-free, packed with plant protein and loaded with flavor. It’s filling enough for dinner, light enough for lunch, and works well for meal prep.

Recipe Variations and Mediterranean Twists

Ways to Make It Your Own

• Stir in baby spinach or kale at the end for a boost of greens
  
• Stir in cooked couscous or orzo to turn it into a full pasta dish
  
• Crack an egg into the skillet and bake until the white is set but the yolk remains runny
  
• Swap halloumi for feta (baked) if you want a softer option
  

Tomato Upgrades:

• Use fire-roasted canned tomatoes for smoky depth
  
• Add a squeeze of harissa for heat
  
• Finish with a drizzle of pomegranate molasses for sweet tang
  

Looking for variety? Try our Japanese Mounjaro tea recipe to complement the Mediterranean flavors with a fresh herbal finish.

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Crispy Halloumi with Tomatoes and White Beans

This crispy halloumi with tomatoes and white beans is a Mediterranean-inspired one-pan dinner that’s protein-rich and ready in 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3

Course: Main Course, Skillet Dinner

Cuisine: Mediterranean

Calories: 390

Ingredients Method Notes

Ingredients

  

• 8 oz halloumi cheese sliced
• 1 can white beans drained and rinsed
• 1 pint cherry tomatoes halved
• 2 tbsp olive oil
• 2 garlic cloves minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh herbs: basil or parsley

Method

 

1. Pat the halloumi slices dry with paper towels.
2. In a skillet, heat 1 tbsp olive oil over medium-high.
3. Sear halloumi 2–3 minutes per side until golden. Remove.
4. Add remaining oil, sauté garlic 30 seconds, add tomatoes.
5. Cook until tomatoes soften, 3–4 minutes. Add beans and paprika.
6. Simmer 3–5 minutes, stir gently, and return halloumi to pan.
7. Serve hot, garnished with fresh herbs.

Notes

• Add baby spinach or kale at the end for greens
• Optional: zest of ½ lemon for brightness
• Leftovers can be stored up to 3 days and eaten cold in wraps or bowls

✅ FAQ – Crispy Halloumi with Tomatoes and White Beans