Recipes › Heat Tolerant Tomato › Grilled Tomato and Halloumi Skewers
Grilled Tomato and Halloumi Skewers
A simple, summery skewer that requires only four ingredients and delivers extraordinary results. Heat-tolerant tomatoes hold up on the grill without falling apart — their firm flesh chars beautifully while the halloumi caramelizes alongside them. A great backyard cookout dish that's ready in 20 minutes.
Heat Tolerant Tomato is usually ready May to June. More heat tolerant tomato recipes, or see what to sow this month where you are.
Ingredients
- 1 lb heat tolerant tomatoes, cut into large chunks
- 8 oz halloumi cheese, cut into 1-inch cubes
- 1 medium red onion, cut into chunks
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tbsp lemon juice
- ¼ cup fresh parsley, chopped, for serving
Contains: milk.
Method
- Soak wooden skewers in water for 30 minutes if using. Mix olive oil, garlic, oregano, and a pinch of salt. Toss tomatoes, halloumi, and onion in the marinade.About 10 min
- Thread alternating tomato, halloumi, and onion onto skewers.About 5 min
- Grill over medium-high heat for 3–4 minutes per side until tomatoes are blistered and halloumi is golden and charred.About 8 min
- Transfer to a platter, squeeze lemon juice over, and scatter fresh parsley. Serve immediately.About 2 min
Tips
- Heat-tolerant varieties hold their shape much better on skewers than juicy, soft varieties.
- Don't move the skewers too often — let the halloumi develop a proper crust before turning.
- Lemon juice squeezed over hot halloumi at the table is essential for cutting through the richness.
Ring the changes
- Add chunks of zucchini and bell pepper to the skewers for more variety.
- Marinate overnight in the fridge for deeper flavor penetration.
Keeping it
Serve immediately for the best texture. Leftovers can be refrigerated for 1 day and repurposed in a wrap.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
A vivid summer succotash made with heat-tolerant tomatoes, sweet corn cut fresh from the cob, and butter beans. A Southern American staple that's enormously satisfying as a side dish or a light vegetarian main. Ready in 20 minutes, it tastes like everything good about a hot August day.
25 min · easy · Heat Tolerant TomatoA no-fuss sheet pan dinner where halved heat-tolerant tomatoes and Italian sausages roast together with onion, bell peppers, and fresh herbs until caramelized and charred at the edges. The tomatoes collapse into a natural sauce that coats everything. On the table in 40 minutes with almost no cleanup.
40 min · easy · Heat Tolerant TomatoEggs poached directly in a spiced, slow-simmered sauce of heat-tolerant tomatoes, roasted red peppers, onion, and cumin. The heat-tolerant variety gives the sauce a denser, meatier base than regular tomatoes, which means it stays thick and clingy rather than watery. Finished with crumbled feta and fresh herbs, this is a bold, satisfying meal from one skillet.
35 min · easy · Heat Tolerant Tomato
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.