Grilled Cheese with Grilled Olives
Chef Noor turns a handful of mezze staples into something warm and golden: feta, green and black olives and cherry tomatoes crisped in the air fryer or oven for a few minutes, then showered with olive oil, pomegranate molasses, dried mint, oregano and fresh mint — lovely spooned over toasted bread.
A warm mezze that brings cubes of cheese together with olives and cherry tomatoes roasted in olive oil. The heat draws out the ingredients flavours and softens the cheese slightly, making a simple, elegant Mediterranean starter served with bread.
How to Prepare
Arrange the cheese, olives and cherry tomatoes in an air-fryer basket or oven tray.
Grill in the air fryer or a hot oven for a few minutes, just until the tomatoes blister and the cheese softens and colours.
Drizzle generously with olive oil and pomegranate molasses.
Scatter over dried mint, oregano and fresh mint leaves.
Serve warm, on its own or spooned over toasted bread.
Made it? Rate this recipe
Keep an eye on it — a few minutes is all it takes; you want the tomatoes to blister and the cheese to soften, not melt away.
Ingredient Swaps
Use halloumi instead of feta since it holds up to grilling without melting.
Replace the cherry tomatoes with regular tomato slices if unavailable.
Add herbs like thyme or rosemary to perfume the dish.
Common Questions
Which cheese holds up to grilling?
Halloumi or firm feta is best, as it keeps its shape under heat.
How do I stop the cheese fully melting?
Grill it quickly over high heat or in the oven for just a few minutes.
Is it served hot?
Yes, serve it warm right away so the cheese stays soft and the tomatoes juicy.
What should I serve it with?
Toasted bread or a fresh loaf to dip in the oil and juices.
Can I make it on a barbecue?
Yes, use a tray or foil over the coals or grill.
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