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Halloumi Caprese Salad

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

This gorgeous rendition of a caprese salad contains next-level cheesy goodness in the form of halloumi! Semi-hard, unripened and made from a mixture of goat and sheep’s milk, this unique cheese has a high melting point, making it perfect for frying and grilling! It’s not hard to find either, simply stop by your local Heinen’s Cheese Department and give it a try!

Making this recipe is easy too! Simply slice and place the halloumi in a frying pan over high heat to create a crispy brown crust with a soft middle. Add colorful juicy tomatoes and top with Heinen’s balsamic glaze and microgreens for a beautiful and delicious Halloumi Caprese Salad.

Halloumi Caprese Salad
Halloumi Caprese Salad
Cook time:
Prep time:
Total time:



  • 2 Tbsp. olive oil
  • 4 oz. halloumi cheese, thinly sliced
  • 2 vine ripe tomatoes, sliced
  • 2 Roma tomatoes, sliced
  • 1 cup assorted cherry tomatoes, sliced
  • 2 Tbsp. Heinen’s balsamic glaze
  • Video Gardens microgreens and fresh basil, for garnish
  • Salt and pepper, to taste


  1. Add the olive to a medium-size, non-stick pan over high heat.
  2. Once it begins to lightly smoke, add the halloumi cheese and cook for 1-2 minutes per side, or until well browned on both sides. Set aside on paper towels to drain.
  3. To assemble, spread the assorted tomatoes all around the plate, then add the seared halloumi cheese followed by salt, pepper, balsamic glaze, microgreens and fresh basil for garnish. Serve.

Halloumi Salad


Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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