Grilled halloumi with fermented tomato salsa & onions

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Summer halloumi plate with fermented red onions

A colourful summer plate of golden grilled halloumi, fermented red onions and tomato, pepper and basil fermented salsa. Salty, tangy and full of texture, it is perfect for mezze-style meals, quick lunches and warm-weather entertaining.

July 15, 2026

Brine and Bloom

Writing about fermentation for healthier living

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This grilled halloumi plate brings together golden, salty cheese with two bright fermented toppings: tangy fermented red onions and a lively tomato, pepper and basil fermented salsa. It is colourful, quick to assemble and ideal for summer lunches, mezze spreads or casual dinners.

The ferments cut through the richness of the halloumi and turn a simple plate into something fresh, sharp and full of texture.

FAQs

Can I prepare this halloumi plate in advance?

You can prepare the vegetables, ferments and serving plate in advance, but cook the halloumi just before serving. Halloumi is best eaten warm, while it is still soft inside and crisp at the edges.

What can I use instead of halloumi?

You can use grilled feta, paneer, tofu, tempeh or roasted chickpeas. The flavour and texture will change, but the fermented red onions and tomato salsa still bring brightness and acidity.

Which ferments work best with halloumi?

Fermented red onions, tomato salsa, fermented chilli sauce, cucumber pickles and fermented radishes all work well. Halloumi is salty and rich, so sharp, tangy ferments help balance the plate.

Grilled halloumi with fermented tomato salsa & onions

Ingredients:

Serves 2–4

250 g halloumi, sliced into thick pieces
1 tbsp olive oil
4 tbsp fermented red onions, drained
4–6 tbsp tomato, pepper and basil fermented salsa
1 small cucumber, sliced
1 large tomato, sliced
A handful of fresh herbs, such as parsley, mint or basil
1 lemon, cut into wedges
Freshly ground black pepper, to taste

To serve

Toasted bread, pita or flatbread
Olives
Extra olive oil
Salad leaves or rocket
Roasted potatoes, optional

Directions:

Slice the halloumi into thick pieces, about 1 cm each. Pat dry with kitchen paper.
Warm a frying pan or grill pan over medium-high heat. Brush the halloumi lightly with olive oil.
Cook the halloumi for 2–3 minutes on each side, until golden and lightly crisp at the edges.
Arrange the cucumber, tomato, herbs, olives and bread on a large serving plate.
Add the hot grilled halloumi to the plate.
Spoon the fermented tomato salsa over or beside the halloumi. Add the fermented red onions in small piles around the plate.
Finish with black pepper, lemon wedges and a small drizzle of olive oil.
Serve immediately while the halloumi is warm.