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Overhead shot of halloumi toast with golden cheese slices, juicy tomato halves, and a dusting of za'atar on a wooden board.

Pan-Fried Halloumi Breakfast Toast with Tomato and Za'atar

Golden pan-fried halloumi on toasted sourdough, topped with marinated cherry tomatoes and a scatter of za'atar.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 218
Ingredients Method Notes

Ingredients
  

For the toast
  • 225 g halloumi cut into 8 slices, about 1 cm / 0.4 inch thick
  • 1 tbsp olive oil for frying
  • 4 sourdough bread thick slices, about 300 g total
  • 1 garlic clove halved
For the tomatoes and topping
  • 300 g cherry tomatoes halved
  • 2 tbsp extra virgin olive oil divided
  • 1/2 lemon juiced
  • 2 tsp za'atar plus more for serving
  • fresh mint or flat-leaf parsley small handful; chopped
  • flaky sea salt and black pepper to taste
  • 1 tsp honey optional, for drizzling

Method
 

Marinate the tomatoes
  1. Halve the cherry tomatoes and put them in a mixing bowl. Add 1 tbsp of the extra virgin olive oil, half the lemon juice, and a pinch of salt and pepper. Toss and set aside to marinate while you fry the halloumi.
Fry the halloumi
  1. Heat a 10-inch nonstick skillet over medium heat. Add 1 tbsp olive oil and let it get hot enough that a drop of water sizzles right away.
  2. Add half the halloumi slices in a single layer, don't crowd the pan or they'll steam instead of browning. Fry for 2 to 3 minutes per side until deep golden. Transfer to a plate and repeat with the remaining slices.
Toast and assemble
  1. Toast the bread slices until golden and crisp, in a toaster or in the same skillet. While still warm, rub each slice with the cut side of the garlic clove.
  2. Drizzle the warm toast with the remaining 1 tbsp extra virgin olive oil. Layer the fried halloumi slices on top, 2 per slice of toast.
  3. Spoon the marinated tomatoes and their juices over the halloumi. Scatter za'atar, chopped mint or parsley, and a squeeze of the remaining lemon juice over the top.
  4. Finish with a pinch of flaky salt, black pepper, and a light drizzle of honey if using. Serve right away while the halloumi is still warm.

Notes

  • Buy a whole halloumi block, not pre-cut slices, for better thickness control.
  • Don't skip marinating the tomatoes, even for 10 minutes, it builds flavor.
  • Serve immediately, halloumi loses its crisp texture as it sits.
  • A cast iron skillet also works well if you don't have nonstick.