Name: Ultimate Grilled Halloumi Bowl with Tzatziki & Greek Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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; Dried oregano or sumac; Crumbled feta; Pepperoncini or chili flakes; Extra drizzle of olive oil

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.

Ingredients

Scale

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

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