I started making this after one too many sad desk lunches, and now it’s in heavy rotation. Halloumi is one of those ingredients that basically does the work for you — it doesn’t melt, it crisps up beautifully with almost no effort, and it tastes like you know what you’re doing even when you barely tried.
The toaster oven is actually perfect for this. The smaller, hotter space gets the halloumi golden and slightly charred at the edges without you having to babysit a skillet or deal with splattering oil. Cherry tomatoes go on the same pan, which means cleanup is just the one tray. If you’re not already using a toaster oven baking sheet with a small rim, that’s really the only piece of equipment worth thinking about here — the rim keeps the tomato juices from running everywhere.
Farro is my grain of choice because it stays a little chewy and doesn’t turn to mush when it’s warm under hot toppings. The lemon dressing has fresh dill in it, which I realize sounds weird to some people but just try it. It pulls the whole bowl together in a way that a simple vinaigrette doesn’t. And if you want to make this more substantial — like, actually dinner-dinner — a soft-boiled egg on top works really well.
If you’re new to cooking halloumi or just want to make sure you’re set up for success, having a reliable toaster oven that holds a consistent 425°F makes a noticeable difference. Some older or cheaper models run cooler than the dial suggests, and halloumi needs real heat to get that crust.
Toaster Oven Crispy Halloumi and Roasted Cherry Tomato Grain Bowls with Lemon Herb Dressing
Golden, pan-free halloumi gets beautifully crispy in the toaster oven alongside burst cherry tomatoes, then lands on a bed of warm farro with a punchy lemon herb dressing. It's fast, filling, and genuinely one of my favorite weeknight meals.
Ingredients
For the Roasted Tomatoes and Halloumi
For the Grain Bowls
For the Lemon Herb Dressing
Instructions
Roast the Tomatoes and Halloumi
-
Preheat your toaster oven to 425°F on the bake setting. Let it heat for at least 5 minutes — this matters more than people think for getting a good crust on the halloumi.
-
Arrange the cherry tomatoes on one half of a small rimmed baking sheet. Toss them with 1 tablespoon of olive oil, the oregano, and black pepper.
-
Pat the halloumi slices dry with a paper towel (seriously, dry halloumi = crispy halloumi). Brush or drizzle the remaining tablespoon of olive oil over them, then lay them on the other half of the pan in a single layer.
-
Roast at 425°F for 18 to 22 minutes. The halloumi should be deep golden brown on the bottom and the tomatoes should be starting to burst and caramelize at the edges. No flipping needed.
Make the Dressing
-
While everything roasts, whisk together the olive oil, lemon juice, lemon zest, garlic, honey, dill, salt, and pepper in a small bowl. Taste it. If it's too sharp, add a tiny drizzle more honey. Set aside.
Assemble the Bowls
-
Divide the warm farro between four bowls. Add a handful of arugula to each — it'll wilt slightly from the heat, which is exactly what you want.
-
Top with the roasted cherry tomatoes (including any juices from the pan, those are gold), then lay two or three halloumi slices on top.
-
Spoon the lemon herb dressing over each bowl, then scatter with chopped parsley and pine nuts. Serve right away.
Notes
Farro can be cooked ahead and refrigerated for up to 4 days — just reheat with a splash of water before assembling. Halloumi goes rubbery fast, so try to eat these bowls fairly soon after assembling rather than letting them sit. If your toaster oven runs hot, check the halloumi at the 15-minute mark. Quinoa or freekeh both work in place of farro. Pine nuts can be skipped or swapped for roughly chopped toasted walnuts.
Nutrition
Rate this recipe
Made it? Tap a star to rate.
Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
Free: the Toaster Oven Cheat Sheet
Get the printable cheat sheet (temps, cook times & safety tips) plus new recipes. No spam, unsubscribe anytime.
