Save There's something almost theatrical about cooking halloumi—that moment when you hear it hit the hot pan and it starts to sizzle like it's announcing itself to the kitchen. I discovered this bowl on a lazy afternoon when I had leftovers of rice and random vegetables cluttering my fridge, and I wanted something that felt both effortless and impressive. The golden cheese became the star, and everything else just fell into place around it like it was meant to be.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made this for my friend Sophie who'd been craving Mediterranean food but was tired of the same salad situation, and watching her face light up when she tasted the warm halloumi with cold cucumber was honestly all the validation I needed. She asked for the recipe before she'd even finished her first bowl, which is when I knew I had something worth holding onto.
Ingredients
- Halloumi cheese (8 oz / 225 g): This is the hero of the bowl—it has a high melting point, so it sears instead of melting, creating that golden crust you're after.
- White rice (2 cups cooked): A neutral base that won't compete with the other flavors, though you can absolutely swap in quinoa or farro if you want something earthier.
- English cucumber (1/2, thinly sliced): The coolness and crunch here balance the warm cheese beautifully—don't skip this textural contrast.
- Cherry tomatoes (1 cup, halved): Fresh tomatoes add brightness; if they're out of season, you can use regular tomatoes cut into chunks.
- Red onion (1/4 small, thinly sliced): A little bit goes a long way with raw onion—slice it thin so the flavor spreads throughout each bite without overwhelming.
- Kalamata olives (1/4 cup): These bring that authentic Mediterranean salty punch; pit them first unless you enjoy surprises.
- Fresh dill (1 tablespoon, chopped): The herb that ties everything together—use fresh dill, never the dried stuff for this one.
- Tzatziki sauce (1/2 cup prepared): This creamy yogurt-based sauce is the glue that makes all the components feel like they belong together.
- Pita bread (2, cut into wedges): Warm these just before serving so they're soft enough to scoop but still have structure.
- Olive oil (2 tablespoons): Good quality oil matters here since you're using it to sear the cheese; don't use cheap stuff.
- Salt and black pepper: Taste as you go and season at the end when everything's assembled so flavors don't get muddled.
Instructions
- Get Your Setup Ready:
- Slice your cucumber and red onion thin, halve those cherry tomatoes, and make sure your olives are pitted. Having everything prepped before you start cooking makes the whole process feel calm instead of chaotic.
- Warm The Pita:
- Run your pita through a dry skillet for just a few seconds or hit it with a quick microwave pulse until it's soft and pliable. You want it warm but not crispy—there's a sweet spot right in the middle.
- Prepare The Halloumi:
- Cut your cheese into half-inch slices and pat them completely dry with paper towels; this is non-negotiable because moisture is the enemy of that golden crust you're chasing. Seriously, don't skip this step or you'll end up with rubbery cheese instead of the crispy edges you want.
- Heat Your Pan:
- Get a large non-stick or cast iron skillet screaming hot over medium-high heat, then add your olive oil and let it shimmer for about 30 seconds. You'll know it's ready when it moves like water across the pan and just barely smokes.
- Sear The Cheese:
- Place your halloumi slices in a single layer without moving them for 2 to 3 minutes—listen for that sizzle and resist the urge to mess with it. Flip once and cook the other side until it's equally golden and gorgeous, then set aside on a plate.
- Build Your Bowl:
- Divide the warm rice between two bowls, then arrange your seared halloumi, cucumber, tomatoes, onion, and olives on top in any pattern that makes you happy. The bowl doesn't have to look magazine-perfect; it just has to make sense to your palate.
- Finish And Serve:
- Dollop a generous spoonful of tzatziki on top, sprinkle with fresh dill, add a pinch of salt and pepper, and serve immediately with those warm pita wedges ready for scooping. The warmth of the cheese against the cool sauce is where the magic happens.
Save This bowl became my go-to when I was going through a phase of wanting Mediterranean food but not having the energy for anything complicated. There's something grounding about assembling all these components and watching them come together into something that feels both special and manageable.
Why This Bowl Works
The genius of this dish is that it hits all your senses at once—the warm crispy cheese, the cool fresh vegetables, the creamy sauce, and the soft bread all working together without fighting for attention. It's protein-packed enough that you won't be hungry two hours later, but light enough that you don't feel weighed down by lunchtime.
Playing With Flavor
Once you've made this bowl a few times and feel confident with the formula, start experimenting with what goes on top. A squeeze of fresh lemon juice or a splash of red wine vinegar brightens everything up instantly, and if you add some baby spinach or arugula under the rice, you get an extra layer of freshness that makes the whole thing feel even more Mediterranean.
Making It Your Own
This recipe is flexible in all the best ways—swap the white rice for quinoa or farro if you want something with more texture and nutrition, add roasted red peppers or artichoke hearts if you have them, or use regular yellow onion instead of red if that's what you've got on hand. The halloumi and tzatziki are the non-negotiables; everything else is just your personal preference showing up on a plate.
- If you're making this for guests, prep all your vegetables ahead of time and just sear the halloumi when people arrive so it's hot and perfect.
- Leftover halloumi can be seared the next day and eaten cold, though it won't have quite the same magic as fresh.
- A crisp white wine like Sauvignon Blanc or Greek Assyrtiko pairs beautifully with this bowl if you're thinking about pairing.
Save This bowl has become my answer to those evenings when I want something that tastes restaurant-quality but doesn't require me to leave my kitchen or spend an hour cooking. It's the kind of meal that reminds you why Mediterranean food feels both timeless and exciting.
Recipe FAQ
- → How do I prevent halloumi from sticking to the pan?
Pat each halloumi slice thoroughly dry with paper towels before cooking. Use a well-seasoned cast iron skillet or non-stick pan with hot olive oil. Let the cheese develop a golden crust before flipping.
- → Can I make this bowl ahead of time?
Prepare the vegetables and rice in advance, but cook the halloumi just before serving for the best texture. Warm the pita bread right before assembling and serve immediately after topping with tzatziki.
- → What can I substitute for the halloumi?
Paneer or firm feta work well, though they won't achieve the same golden crust. For a vegan option, try pan-seared extra-firm tofu or grilled mushrooms seasoned similarly to halloumi.
- → Is this bowl gluten-free?
The standard version includes pita bread which contains gluten. To make it gluten-free, use gluten-free pita, omit the bread entirely, or serve with gluten-free crackers instead.
- → How do I store leftovers?
Store the rice, vegetables, and halloumi separately in airtight containers in the refrigerator for up to 2 days. Reheat the halloumi in a dry skillet to restore its crisp texture before serving.