Ultimate Grilled Halloumi Bowl with Tzatziki & Greek Salad

A Taste of the Mediterranean in Every Bite

There’s something truly magical about Mediterranean flavors—bright, herbaceous, and effortlessly fresh. If you’re craving a light yet satisfying meal that balances richness with freshness, the Ultimate Grilled Halloumi Bowl with Tzatziki & Greek Salad is the perfect dish.

Ideal for a sun-soaked lunch on the patio, a quick and nourishing weeknight dinner, or a laid-back weekend meal with friends, this bowl brings together the best of Greek cuisine. It all started with a summer trip through the islands of Greece—sunshine, salt air, and the irresistible combination of grilled halloumi and cool, creamy tzatziki. That flavor memory sparked this recipe: a modern, health-forward bowl that still honors the traditions of the Mediterranean.

Whether you’re new to halloumi or a seasoned fan of Greek flavors, this bowl is sure to become a favorite in your rotation.

Why You’ll Love This Grilled Halloumi Bowl

Halloumi cheese is the star of this dish—rich, salty, and uniquely satisfying when grilled to golden perfection. When paired with fluffy rice, cool tzatziki, and a crisp Greek salad, you get a meal that checks every box: flavor, texture, nutrition, and ease.

Here’s why this bowl is worth making:

• Quick and easy: Ready in just 25 minutes from start to finish.

• Balanced and nourishing: Protein, fiber, healthy fats, and vegetables all in one.

• Customizable: Easily adapt to your taste or dietary needs.

• Vegetarian-friendly: A great meatless meal with plenty of protein from halloumi and yogurt.

This is a dish that delivers bold Mediterranean taste without requiring hours in the kitchen.

Ingredients You’ll Need

Let’s break down the components of this dish. Everything is fresh, simple, and accessible—no specialty store trips required.

Main Bowl Ingredients

• Halloumi cheese – 1 block (about 225g), sliced into ½-inch thick pieces

• Cooked rice – 1 to 1½ cups, warm or at room temperature (white, brown, or even cauliflower rice)

Greek Salad

• Cherry tomatoes – 1 cup, halved

• Cucumber – 1 medium, diced

• Red onion – ¼, thinly sliced

• Kalamata olives – ⅓ cup, pitted and halved

• Fresh parsley – a handful, chopped

• Olive oil – 1½ tablespoons

• Lemon juice – from ½ a lemon

• Salt and pepper – to taste

Tzatziki Sauce

• Greek yogurt – ½ cup, plain and full-fat for best texture

• Cucumber – ¼ cup, grated and squeezed to remove excess water

• Garlic – 1 small clove, minced

• Lemon juice – 1 teaspoon

• Olive oil – 1 teaspoon

• Fresh dill or mint – 1 tablespoon, chopped

• Salt – to taste

Optional Toppings

• Sprinkle of oregano or sumac

• Extra drizzle of olive oil

• Crumbled feta cheese or a few pepperoncini

Step-by-Step Instructions

1. Prep the Ingredients

Start by getting all your ingredients ready. Dice your vegetables, slice the halloumi, cook or reheat your rice, and make sure you have all your seasonings and herbs on hand. A bit of prep upfront makes this a smooth and quick process.

2. Make the Tzatziki

In a small bowl, combine the Greek yogurt, grated cucumber (make sure it’s well-drained), minced garlic, lemon juice, olive oil, chopped dill or mint, and a pinch of salt. Stir well and let it chill in the fridge while you prepare the rest. This sauce only gets better as the flavors meld.

3. Assemble the Greek Salad

In a mixing bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, olives, and chopped parsley. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss to combine. Set aside or chill until serving.

4. Grill the Halloumi

Heat a grill pan or nonstick skillet over medium-high heat. Brush with a little olive oil if desired. Add the halloumi slices and grill for 2–3 minutes on each side until golden brown and crispy on the outside. Avoid overcrowding the pan—work in batches if necessary.

Halloumi doesn’t melt like other cheeses, making it ideal for grilling. The crispy exterior and chewy center are what make it such a satisfying meat substitute.

5. Build Your Bowl

To each bowl, add a base of warm cooked rice. Top with a few slices of grilled halloumi. Add a generous spoonful of tzatziki. Serve the Greek salad on the side or mixed into the bowl. Finish with optional toppings like a sprinkle of oregano, a few chili flakes, or crumbled feta.

Nutritional Benefits

This halloumi bowl is more than just delicious—it’s a balanced meal that fuels your body:

• Halloumi: A good source of protein and calcium.

• Greek yogurt in the tzatziki: High in probiotics and protein.

• Vegetables: Provide vitamins, fiber, and antioxidants.

• Olive oil: Healthy monounsaturated fats that support heart health.

• Rice: Complex carbs for lasting energy.

Each serving comes in around 500 calories, making it ideal for lunch or a light dinner.

Tips for Success

• Drain your cucumbers for tzatziki: Soggy sauce is a common pitfall—wring out the grated cucumber using a clean towel or paper towel.

• Use a hot pan for halloumi: A properly heated surface ensures that beautiful golden crust.

• Fresh herbs make a difference: Whether you go with dill, mint, or parsley, fresh herbs elevate every element of this dish.

• Marinate the salad ahead of time: If time allows, let the Greek salad sit for 10–15 minutes before serving to deepen the flavor.

Make It Your Own

Looking to switch it up? This bowl is incredibly versatile. Here are some ways to tailor it to your needs:

• Low-carb: Swap the rice for cauliflower rice or extra greens.

• Vegan: Replace halloumi with grilled tofu and use a dairy-free yogurt for the tzatziki.

• Add protein: Grilled chicken, chickpeas, or falafel make excellent additions.

• Make it spicy: Add a pinch of red pepper flakes to the salad or tzatziki.

Perfect Pairings

This bowl is delicious on its own but also works beautifully alongside:

• Warm pita bread or grilled flatbread

• A side of hummus or baba ganoush

• A crisp white wine like Assyrtiko or Sauvignon Blanc

• Sparkling water with lemon and mint for a refreshing non-alcoholic option

Storing and Reheating

While this dish is best enjoyed fresh, it does store well for meal prep:

• Halloumi: Store grilled halloumi in an airtight container for up to 3 days. Reheat in a hot skillet to restore crispiness.

• Tzatziki: Will keep in the fridge for 3–4 days.

• Greek salad: Best fresh but can last 1–2 days chilled.

• Rice: Store separately and reheat gently in the microwave or on the stove with a splash of water.

  Print

  

  Ultimate Grilled Halloumi Bowl with Tzatziki & Greek Salad

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  • Author: Gabriel Stone
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

  Print Recipe

  Pin Recipe

  Description

  A bright and refreshing Mediterranean-inspired bowl featuring grilled halloumi, creamy tzatziki, and a crisp Greek salad, served over rice. Perfect for a quick, nourishing lunch or dinner that feels both indulgent and wholesome.

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  Ingredients

  Scale 1x2x3x

  • 1 block halloumi cheese (about 225g), sliced into ½-inch thick pieces

  • 1 to 1½ cups cooked rice (white, brown, or cauliflower rice)

  • 1 cup cherry tomatoes, halved

  • 1 medium cucumber, diced

  • ¼ red onion, thinly sliced

  • ⅓ cup Kalamata olives, pitted and halved

  • Handful of fresh parsley, chopped

  • 1½ tablespoons olive oil (for salad)

  • Juice from ½ lemon (for salad)

  • Salt and pepper, to taste

  • Tzatziki Sauce:

    • ½ cup Greek yogurt (plain, full-fat preferred)

    • ¼ cup cucumber, grated and squeezed dry

    • 1 small garlic clove, minced

    • 1 teaspoon lemon juice

    • 1 teaspoon olive oil

    • 1 tablespoon fresh dill or mint, chopped

    • Salt, to taste

    Optional toppings:

    • Dried oregano or sumac

    • Crumbled feta

    • Pepperoncini or chili flakes

    • Extra drizzle of olive oil

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  Instructions

  • Prepare the tzatziki by mixing Greek yogurt, grated cucumber (squeezed dry), garlic, lemon juice, olive oil, chopped dill or mint, and salt in a small bowl. Stir well and refrigerate to chill.

  • In a large bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, olives, and chopped parsley. Add olive oil, lemon juice, salt, and pepper. Toss to coat evenly and set aside.

  • Heat a grill pan or nonstick skillet over medium-high heat. Grill the halloumi slices for 2–3 minutes per side until golden brown and slightly crispy. Remove and set aside.

  • To assemble the bowls, add cooked rice as the base. Top with grilled halloumi slices and a generous dollop of tzatziki. Serve Greek salad on the side or layer it into the bowl.

  • Garnish with optional toppings like oregano, sumac, feta, or a drizzle of olive oil. Serve immediately

  Notes

  • For best tzatziki texture, be sure to squeeze excess moisture from the grated cucumber.

  • Halloumi is best served fresh from the grill; reheating can be done in a hot skillet.

  • Customize by adding chickpeas, grilled vegetables, or using quinoa instead of rice.

  • Use dairy-free yogurt and tofu to make the recipe vegan.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes