Herb-Crusted Saganaki Bites with Tomato Relish

Make the tomato relish

1. Place halved cherry tomatoes in a bowl, add chopped parsley, dried oregano, 1 tbsp olive oil, salt and pepper.
2. Toss gently and let the relish sit at room temperature while you prepare the cheese to allow flavors to meld.

Coat and fry the saganaki bites

1. Pat halloumi cubes very dry with paper towels to remove moisture so coating adheres.
2. Set up a dredging station: flour in one bowl, beaten egg in a second, and breadcrumb-herb mixture (breadcrumbs plus a pinch of salt and 1/2 tsp dried oregano) in a third.
3. Coat each halloumi cube in flour, shake off excess, dip in egg, then press into the breadcrumb mixture to fully coat.
4. Heat 2 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
5. Fry the coated cubes in batches, not crowding the pan, 1–2 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate.

Finish and serve

1. Warm the tomato relish briefly in its bowl if desired or keep at room temperature for freshness.
2. Arrange saganaki bites on a serving plate, spoon the tomato relish alongside or over the bites, sprinkle extra parsley and lemon zest.
3. Serve immediately with lemon wedges for squeezing and a drizzle of olive oil if desired.