Get ready to tantalize your taste buds with a mouthwatering dish that transforms humble ingredients into a culinary masterpiece! This Pan Fried Okra with Tomato, Olives, and Haloumi is not just a recipe—it's a flavor explosion that will make your kitchen feel like a gourmet restaurant. Imagine crispy okra, golden-brown haloumi, and burst of fresh tomatoes dancing together in one skillet, creating a dish so irresistible that you'll want to make it again and again. Whether you're a Southern cuisine lover or just looking to impress your dinner guests, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 pound fresh okra, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted olives, sliced
- 1 cup haloumi cheese, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing the okra thoroughly and patting dry with paper towels. Slice okra into 1/2-inch rounds, halve the cherry tomatoes, slice olives, and cube the haloumi cheese into bite-sized pieces.
- Heat olive oil in a large cast-iron skillet or non-stick pan over medium-high heat. Ensure the pan is hot before adding ingredients to achieve a good sear.
- Add sliced okra to the hot pan, spreading it in a single layer. Cook for 4-5 minutes, stirring occasionally, until the okra develops a golden-brown crispy exterior and becomes slightly tender.
- Add cubed haloumi to the pan and cook for an additional 2-3 minutes, turning occasionally to brown the cheese evenly on multiple sides.
- Incorporate halved cherry tomatoes and sliced olives into the pan. Cook for another 2-3 minutes, allowing the tomatoes to soften slightly and release their juices.
- Season the entire mixture with salt and freshly ground black pepper to taste. Gently toss all ingredients to ensure even seasoning and coating.
- Remove from heat and transfer to a serving platter. Let the dish rest for 1-2 minutes to allow flavors to meld together.
- Serve immediately while hot, garnishing with fresh herbs like parsley or basil if desired. Best enjoyed as a side dish or light main course.
Tips
- Okra Prep is Key: Always pat your okra completely dry before cooking to ensure a crispy, not slimy texture. Use paper towels to remove excess moisture.
- High Heat is Your Friend: Use a cast-iron skillet or non-stick pan and make sure it's hot before adding ingredients. This helps achieve that perfect golden-brown sear.
- Don't Overcrowd the Pan: Cook ingredients in a single layer to ensure even browning and prevent steaming.
- Haloumi Cooking Trick: Haloumi has a high melting point, so don't worry about it falling apart. Just ensure you get those beautiful golden-brown edges.
- Seasoning Matters: Add salt and pepper gradually, tasting as you go. The olives will add some saltiness, so be careful not to over-season.
- Serve Immediately: This dish is best enjoyed hot, right out of the pan, when the cheese is still crispy and the tomatoes are warm.
- Optional Garnish: Fresh herbs like parsley or basil can add a bright, fresh finish to this rich and savory dish.
Nutrition Facts
Calories: 184kcal
Carbohydrates: 6g
Protein: 7g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 19mg
