Greek Herb and Halloumi Vegetable Stir-Fry

Name: Greek Herb and Halloumi Vegetable Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices; 3 tbsp (45 ml) extra virgin olive oil; 2 (400 g) medium zucchini, cut into half-moons about ¼-inch (6 mm) thick; 1 large (200 g) red bell pepper, cored and cut into ¾-inch (2 cm) chunks; 1 medium (150 g) red onion, sliced into thick half-moons; 3 cloves (15 g) garlic, minced; 1½ cups (225 g) cherry tomatoes, halved; ¾ cup (120 g) kalamata olives, pitted; 2 tbsp (6 g) fresh oregano, roughly chopped; 1 tbsp (3 g) fresh thyme, leaves stripped from stems; 3 tbsp (45 ml) fresh lemon juice; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant vegetable stir-fry with crispy-edged halloumi cheese, fresh oregano and thyme, and a bright lemon-olive oil finish. The halloumi develops golden-brown edges while the vegetables remain tender-crisp, all tossed together with garlic, olives, and a squeeze of fresh lemon juice for a Mediterranean-inspired dish that's ready in under 30 minutes.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings

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Steps

Before you start

Pat the halloumi cheese dry with paper towels so it browns properly and doesn't release too much moisture
Have all vegetables prepped and near your stove—stir-fries cook quickly
Measure out the lemon juice and have your herbs ready to add at the end

1
Sear the halloumi
- Heat 1½ tbsp (22 ml) of the olive oil in a large 12-inch (30 cm) skillet over medium-high heat.
- Once the oil shimmers, working in batches if needed so you don't crowd the pan, add the halloumi slices in a single layer.
- Cook for 2–3 minutes per side until golden-brown and crispy at the edges but still holding their shape.
- Transfer to a clean plate and set aside.
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Ready when: Golden-brown and crispy at the edges, cheese is still intact
Tip: Don't move the halloumi too early—let it develop a golden crust before flipping so it stays together
2
Cook the onion and garlic
- Reduce heat to medium and add the remaining 1½ tbsp (22 ml) of olive oil.
- Add the red onion slices and sauté for 2 minutes, stirring occasionally, until they begin to soften and pick up some color.
- Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.
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Ready when: Onion is translucent at the edges; garlic is fragrant and light golden
Tip: Watch the garlic carefully so it doesn't burn—burnt garlic becomes bitter and will overpower the dish
3
Add firm vegetables
- Add the zucchini and red bell pepper to the skillet.
- Stir well to coat with oil and cook for 3–4 minutes over medium heat, stirring every minute or so, until the vegetables are tender-crisp with a slight resistance when you bite down.
- The zucchini should have faint golden spots but not be soft or mushy.
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Ready when: Zucchini has faint golden spots; vegetables bend slightly but still have a bite
Tip: Don't overcook the vegetables—they'll continue to soften slightly as they cool, so pull them off heat while they still have a little firmness
4
Add tomatoes and olives
- Add the halved cherry tomatoes and kalamata olives to the skillet.
- Stir gently and cook for 1 minute just to warm them through.
- The tomatoes should stay mostly intact but soften slightly.
- Return the reserved halloumi slices to the pan, nestling them among the vegetables.
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Ready when: Tomatoes are warmed through but mostly intact; halloumi is heated
Tip: Add the halloumi back gently so it doesn't break apart—it's already cooked, just needs warming
5
Finish with herbs and lemon
- Remove the skillet from heat.
- Drizzle the fresh lemon juice over the entire dish and sprinkle with the chopped fresh oregano and thyme leaves.
- Toss gently with a wooden spoon or silicone spatula until everything is evenly coated with the lemon juice and herbs are distributed throughout.
- Taste and season with sea salt and freshly ground black pepper to your preference.
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Ready when: Lemon juice is distributed; herbs are evenly mixed throughout
Tip: Add the herbs off the heat so they retain their bright, fresh flavor and don't lose their volatile oils to cooking

Good to know

Tips

Halloumi has a high melting point, so it won't melt like mozzarella—instead it develops golden-brown edges and a squeaky texture when you bite it, which is exactly what you want here.
For the best flavor, use fresh herbs if possible. The bright, fresh taste of oregano and thyme is what makes this dish feel authentically Mediterranean.
This stir-fry is naturally vegetarian and pairs beautifully with couscous, rice, or warm pita bread for scooping up the lemony olive-vegetable mixture.
If you don't have cherry tomatoes, regular tomatoes work fine—just dice them and add them slightly earlier in the cooking so they have time to warm through.

Make ahead

Prep all vegetables and pat the halloumi dry up to 4 hours ahead, storing them separately in the refrigerator. The stir-fry itself is best cooked fresh just before serving, as the texture of both the cheese and vegetables is best when just cooked.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The halloumi will firm up as it cools. Reheat gently in a skillet over medium-low heat for 3–4 minutes, adding a splash of olive oil, until warmed through. The cheese may not be quite as crispy as fresh but will still be delicious. Do not freeze, as the halloumi and vegetables will not maintain their texture.

Substitutions

red bell pepper → yellow or orange bell pepper. Use in place of red pepper for a slightly sweeter flavor. Any color bell pepper will work; use what you have.
cherry tomatoes → diced regular tomatoes or sun-dried tomatoes. Regular tomatoes will soften more during cooking; sun-dried tomatoes add deeper flavor and less moisture. Use about ½ cup (50 g) sun-dried.
kalamata olives → green olives or mixed Castelvetrano olives. Any brined olive works here. Green olives are slightly more briny; Castelvetrano olives are buttery and mild.
fresh oregano → 1 tsp dried oregano. Dried oregano is more potent, so use about one-third the amount. Add it with the garlic in step 2 to release its flavor.