This vibrant vegetarian dish combines savory, golden halloumi, juicy cherry tomatoes, tender zucchini and creamy white beans for a satisfying Mediterranean-inspired meal. A squeeze of lemon, drizzle of olive oil and touch of honey bring all the flavors together. It’s fresh, satisfying and easy enough for a weeknight dinner.

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If you’ve never tried halloumi cheese, you’re in for a treat. It’s a fun cheese to cook with because you can grill, broil or fry it, turning it golden and crisp while it stays tender inside. Its rich, savory flavor also makes it a satisfying vegetarian protein.

During the summer, I love grilling it until golden and soft with beautiful grill marks. When grilling season is over—or you just want to keep everything in one pan—you can broil it right on top of the vegetables and beans. Both ways are delicious. It’s a rich, savory, vegetarian protein.

The juicy tomatoes, tender zucchini and creamy beans are delicious on their own, but that warm, salty halloumi with its crispy golden edges takes everything to another level.

What Is Halloumi?

Halloumi is a firm, salty cheese traditionally from Cyprus. What makes it so much fun to cook with is its high melting point. Instead of melting into a puddle when heated, it holds its shape and develops a beautiful golden crust.

The flavor is salty and tangy with a satisfyingly chewy texture. Grilling or broiling transforms the outside into something golden and crisp while the inside becomes warm and tender.

It’s best served right away while it’s still hot.

Why You’ll Love This Halloumi Tomatoes & White Bean Dinner

Fresh and seasonal – Cherry tomatoes and zucchini are at their best in late summer and taste wonderful together.
Protein-rich vegetarian dish – Halloumi and white beans make this a satisfying, protein rich dinner.
Lots of texture – You get juicy tomatoes, tender zucchini, creamy beans and golden, crispy halloumi in every bite.
Simple ingredients – Everything comes together with fresh vegetables, herbs and a few Mediterranean pantry staples.
Grill or broil the halloumi – Grill it in the summer without having to turn on the oven or broil it right in the skillet for an easy one-pan meal.
Quick and easy – The whole dish comes together in about 30 minutes.

What You Need to Make Crispy Halloumi and White Beans

Here are the simple ingredients you’ll need. See the recipe card below for exact amounts.

Olive oil – Used for sautéing the vegetables and brushing the halloumi before grilling. I also like a little fruity extra virgin olive oil drizzled over the finished dish.
Halloumi – The star of the dish. Cut it into thick slices and pat them dry so they brown nicely instead of steaming.
Cherry tomatoes – As they cook, the tomatoes soften and release their sweet juices, creating a fresh, light sauce for the beans and zucchini.
Zucchini – Cut it into pieces about the size of the cherry tomato halves so everything cooks evenly and is easy to get onto your fork.
Cannellini or navy beans – Mild, creamy white beans make the dish hearty and satisfying while soaking up all those delicious tomato juices. Butter beans would also be wonderful here.
Garlic – Adds savory flavor to the tomato mixture without overpowering the fresh vegetables.
Fresh parsley – Adds fresh herbal flavor to the skillet with a little more sprinkled over the top for serving.
Honey – Just a touch balances the acidity of the tomatoes and the saltiness of the halloumi. A light drizzle over the finished dish is especially delicious.
Oregano or thyme – Either herb adds a Mediterranean flavor. Use whichever you have on hand or prefer.
Sea salt and black pepper – Season lightly at first since halloumi is naturally quite salty.
Lemon – A generous squeeze just before serving brightens the entire dish and balances the richness of the halloumi.

Steps to Make Halloumi with Tomatoes and White Beans

This is a simple dish that comes together quickly, so I like to have everything chopped and ready before I begin. I adapted this recipe from the NY Times adding more vegetables.

Start with the vegetables. Heat the olive oil in a large ovenproof sauté pan. Add the zucchini and cherry tomatoes and sauté briefly.

Build the sauce. Add the garlic, parsley, honey and oregano. Season with salt and pepper and cook on medium low until the tomatoes soften and release their juices. You want some of the tomatoes to break down while others still hold their shape.

Add the beans. Stir in the white beans and let them warm through and soak up some of the garlicky tomato juices.

Now choose how you want to cook your halloumi.

Grilled Halloumi

In summer, this is my favorite method. Lightly brush the halloumi with olive oil and grill until softened with beautiful grill marks on both sides. Place the warm halloumi over the tomato, zucchini and bean mixture.

Broiled Halloumi

For an easy one-pan version, arrange the halloumi directly over the vegetables and beans and place the skillet under the broiler. Cook until the top of the halloumi is golden and crispy.

Finish the dish with a drizzle of good olive oil, fresh lemon juice, a little honey and plenty of fresh parsley.

Ingrid’s Tips

Pat the halloumi dry. Removing excess moisture helps it develop a better golden crust.
Don’t slice it too thin. Thicker slices are easier to grill and give you the best contrast between the crispy exterior and tender center.
Don’t overcook the zucchini. It’s especially delicious when tender but still has a little bite.
Cook on medium low to let the tomatoes get juicy. Those juices become the simple sauce for the beans. Cooking on medium-low gives the tomatoes enough time to soften and release their liquid without drying out.
Go easy on the salt. Halloumi is quite salty, so taste the tomato and bean mixture before adding additional salt.
Serve immediately. Halloumi is at its best straight from the grill or broiler when it’s warm and tender inside.

Variations

This recipe is easy to adapt to whatever tomatoes available in your garden or farmers market. Use large or small cherry tomatoes, mixed colors or grape tomatoes. You can also make the recipe with chopped ripe garden tomatoes instead of cherry tomatoes but you may just need to cook them a little longer to create the same juicy sauce.
Try yellow summer squash instead of some or all of the zucchini.
Add sliced sweet red peppers for extra flavor.
Toss in a a handful of baby spinach at the end and let it wilt into the warm tomato mixture.
For even more Mediterranean flavor add Kalamata olives or capers. Fresh basil or mint would also be delicious in place of, or along with, the parsley.

Storing and Reheating

Store leftovers in a covered container in the refrigerator for up to 3 days.

The tomato, zucchini and white bean mixture reheats beautifully in a skillet over medium-low heat. Halloumi is best when freshly cooked, so if you’re making the recipe ahead, I recommend storing the vegetable-bean mixture separately and grilling or broiling the halloumi just before serving.

If you do have leftover cooked halloumi, reheat it briefly in a covered skillet to help bring back some of the tender texture.

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