Grilled Halloumi Flatbread

Halloumi’s firm, briny character was made for the grill—it sears golden without melting. Layered on warm flatbread with cool cucumber, tomato, herbs, and lemony yogurt, this Greek-inspired lunch stays bright and shareable.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 485 cal
• 22g protein
• 38g carbs
• 28g fat
• 5g fiber

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Ingredients

• 8 oz halloumi cheese, sliced 1/2-inch thick
• 4 naan or pita flatbreads
• 2 ripe tomatoes, sliced
• 1 English cucumber, ribboned or thinly sliced
• 2 cups baby arugula or mixed greens
• 1/4 cup fresh mint leaves
• 2 tbsp fresh oregano leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 cup plain Greek yogurt
• 1 small garlic clove, grated
• 1/3 cup Kalamata olives, pitted and torn
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• pinch crushed red pepper flakes (optional)

Instructions

1. 1Pat the halloumi slices very dry with paper towels so they sear cleanly, then brush both sides lightly with a little extra-virgin olive oil.
2. 2Heat a grill pan or outdoor grill to medium-high (about 400°F surface heat) and cook the halloumi slices 2–3 minutes per side until deep golden grill marks appear and the edges soften but the cheese still holds its shape.
3. 3Transfer the grilled halloumi to a plate and keep warm; do not overcrowd the pan or the cheese will steam instead of char.
4. 4In a small bowl, stir the plain Greek yogurt with the grated garlic, half the lemon zest, a squeeze of lemon juice, and salt until smooth and spoonable—this is your cool coastal sauce.
5. 5Warm the flatbreads on the same grill or in a dry skillet for 30–45 seconds per side until lightly toasted and pliable with a few char spots.
6. 6In another bowl, toss the arugula, cucumber, mint, and oregano with the remaining olive oil, lemon juice, lemon zest, kosher salt, and black pepper so the greens glisten.
7. 7Spread a generous swoosh of the garlicky yogurt across each warm flatbread as the creamy base.
8. 8Layer on the sliced tomatoes, the dressed greens and herbs, and the warm grilled halloumi slices, slightly overlapping.
9. 9Scatter torn Kalamata olives over the top and finish with an optional pinch of crushed red pepper flakes for gentle heat.
10. 10Drizzle any remaining dressing from the greens bowl over the assembled flatbreads, fold or leave open-faced, and serve immediately while the halloumi is still warm and squeaky against the cool yogurt and bright herbs.