There are dinners that are prepared not only to satisfy hunger, but to slow down, pause and enjoy, as much as you can in the conversation as in the game of tastes.
This is not a classic meal. Familiar foods take on a new role: halloumi ends up on the grill, where it gets a golden crust on the outside, and the inside remains tender, almost creamy soft. Olives appear in two forms – briefly grilled, to release their full aroma, and fried, to surprise with their crispness. While the flavors build on each other, the salad brings the necessary freshness and balance.
For those who are short on time, the good news is that all the ingredients for preparing this dinner can be bought in one place, at Super Vero, and even bulk grilled olives. If you have time to prepare them yourself, the tips are below, along with recipes for preparing grilled halloumi and fried olives, followed by recommendations for drinks that complete the impression of a Mediterranean dinner.
This is a dinner for two who are not in a hurry — or for four who want to nibble, chat and share tastes without needing to fill up. Pita bread warmed with a little olive oil will make extra space to keep at the table.
GRILLED HALOOMI CHEESE
Halloumi is a cheese that withstands heat well – it does not melt, but acquires a golden crust, while the inside remains juicy and slightly elastic. When it’s just taken off the grill, the smell instantly whets your appetite. Preparation is simple, but a few small steps make a big difference.
Required:
- 200–250 g halloumi cheese
- 1–2 tablespoons of Iliada olive oil
- Freshly ground pepper
- Dried oregano or thyme (optional)
- Lemon, sliced (optional but recommended)
Preparation:
- Take the halloumi out of the package and rinse it briefly under cold water to remove excess brine. Dry it carefully with a paper towel.
- Cut the cheese into slices about 1–1.5 cm thick. Thinner pieces dry out quickly, and thicker ones will not get a nice crust.
- Brush the slices with olive oil on both sides. There is no need to add salt — the halloumi is already salty enough.
- Add some pepper and, if you like, a pinch of oregano or other seasoning of your choice. In Super Vero you have a large selection of Ilios spices that are widely sold in Greece.
- Heat a grill pan or grill well, but not to the point of smoking. A moderate to strong temperature is ideal. If you put the cheese on a cold surface, it will stick together and not get characteristic lines.
- Arrange the halloumi on the hot surface and let it rest for 2-3 minutes. Don’t move it too soon – it will separate itself when the crust forms.
- Turn and grill for another 2 minutes, until golden brown on both sides.
- A little trick for the finish: put lemon slices on the grill for 30-60 seconds and gently squeeze them over the cheese. The acid enhances the flavor and perfectly balances the saltiness of the halloumi.
- Serve immediately, while it is crispy on the outside and warm and soft on the inside. Halloumi doesn’t like waiting. It is the most beautiful in the first few minutes after grilling.
GRILLED OLIVES WITH SPICES
Grilled olives are not there to be a side dish, but to open the dinner. Heat brings out their aroma. When olives are briefly exposed to heat, their aroma becomes more intense, the texture is softer, the fat caramelizes slightly, and the familiar taste acquires a new depth.
Required:
- 150–200 g of larger olives (green or black, without pits)
- 1 tablespoon of olive oil
- Zest of one lemon (finely grated)
- A sprig of rosemary or thyme
- Freshly ground pepper
Preparation:
- Drain the olives and dry well with a paper towel. Moisture is their enemy on the grill. Dry olives will brown better and absorb the aroma.
- In a bowl, mix them with olive oil, lemon peel, a little pepper and rosemary or thyme leaves. No need for salting.
- Arrange the olives in a grill-pan or on the grill in a heat-resistant container or on a piece of aluminum foil with slightly raised edges.
- Grill them for 5-7 minutes, shaking or stirring occasionally, until the skins are taut and the aroma becomes intense and warm.
FRIED OLIVES
Crunchy on the outside, soft on the inside – these olives are eaten with your fingers and disappear faster than you planned. They are ideal as a contrast to grilled cheese.
Required:
- 150 g of large pitted olives
- 50 g of plain flour
- 1 egg
- 70–80 g breadcrumbs (or panko breadcrumbs for extra crunch)
- Oil for frying
- Freshly ground pepper
- Optional: a little grated parmesan or dried herbs in breadcrumbs
Preparation:
- Dry the olives well with a paper towel. This is a key step — the moist olives will soften the poh.
- Roll each olive first in flour, then in egg, then in breadcrumbs to which you can add a little pepper or parmesan cheese. Lightly press them with your fingers so that the poh sticks well.
- Heat the oil in a small, deep saucepan over medium heat. The oil should be hot, but not too hot — it’s ideal when the olive starts to sizzle immediately.
- Fry the olives for 1–2 minutes, turning, until golden and crispy.
- Remove them to a paper towel and let them cool for a minute — they are very hot inside.
Together, the grilled and fried olives create a rhythm on the table — one soothing, one playful note — and are the perfect accompaniment to halloumi, conversation, and a refillable glass.
GREEK SALAD – NIKOS AND KOSTA’S WAY
The salad is not typical Greek, but it is recommended by Greeks who are big fans of food and cooking. It is designed as a counterbalance to strong flavors, which completes the impression of the Mediterranean.
You can read the recipe for this salad by clicking on: Nikos and Kosta’s Greek salad – Super Vero
WHAT TO DRINK WITH THIS DINNER (AND WHY EVERYTHING IS ALLOWED)
This is a dinner that does not ask for strict rules, but for a good feeling. The saltiness of halloumi, the warmth of the grill, the two-character olives… all this calls for a drink that refreshes, cleanses the palate and calls for the next bite.
Wine as a natural choice
If you’re choosing wine, go for white, fresh and understated styles. You don’t need anything heavy or too aromatic.
In Super Vero you can easily find:
- Greek Assyrtiko Skouras: almost perfect with halloumi and olives
- Sauvignon blanc: cool, mineral, with enough acid to wash away the salty and greasy taste
- Light Italian Pinot Grigio – neutral, drinkable, without dominance
Serve the wine well chilled. This is not a glass for analysis, but for conversation.
And if someone prefers beer — absolutely yes
Beer works surprisingly well with halloumi and olives, especially if it’s lager or pilsner – just the right amount of bitterness.
Beer should refresh, not take over the main role.
Without alcohol, but with character
If dinner calls for a slower pace or you simply want something light:
- Iced black organic tea – Life tsai with lemon without sugar. The bitterness of the tea and the acidity of the lemon perfectly cleanse the palate between bites.
- Homemade lemonade, not too sweet, with plenty of ice. Even better if you add a sprig of mint or some lemon peel.
- Carbonated water with a few drops of lemon, simple but very effective, especially if the table alternates with olives and cheese.
Ultimately, this is a dinner party that isn’t looking for the “perfect” drink, but the right company and a good flow. Glasses are filled according to mood, not according to rules — and that’s part of its charm.
