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Mediterranean Halloumi Pitas Recipe

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3.9 from 5 reviews

Mediterranean Halloumi Pitas are a vibrant and flavorful dish featuring golden-fried halloumi cheese glazed with a sweet and spicy honey-harissa sauce, paired with a refreshing cucumber-tomato salad and tangy tzatziki, all wrapped in warm, toasted pita bread. Perfect for a quick and satisfying Mediterranean-inspired lunch or dinner.

Ingredients

Pickled Red Onion

  • 1/2 cup shaved (or very thinly sliced) red onion
  • 2 Tbsp. vinegar
  • 1/2 tsp. kosher salt

Honey-Harissa Glaze

  • 1 Tbsp. harissa
  • 1 Tbsp. honey
  • 1 1/2 Tbsp. fresh lemon juice

Halloumi and Cooking Oil

  • 1 (8 to 9-oz.) block halloumi cheese, drained and patted dry
  • 3 Tbsp. extra-virgin olive oil, divided

Cucumber-Tomato Salad

  • 1 cup diced English or Persian cucumber
  • 1 cup quartered cherry tomatoes
  • 2 Tbsp. finely chopped fresh dill
  • 1 garlic clove, grated or minced

Assembly

  • 3 pita breads (white or whole-wheat)
  • 3/4 cup tzatziki (homemade or store-bought) (plus more for serving, if desired)

Instructions

  1. Pickle Red Onion: Place the shaved red onion in a large mixing bowl and add vinegar and kosher salt. Let the mixture sit for at least 15 minutes, tossing occasionally, to soften the onions and enhance their flavor which serves as the base of the cucumber-tomato salad.
  2. Prepare Honey-Harissa Glaze and Halloumi: In a small bowl, combine harissa, honey, and fresh lemon juice, stirring well to create the glaze. Slice the halloumi crosswise into 1/3-inch-thick pieces and pat dry with a paper towel.
  3. Cook Halloumi: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange halloumi slices in the pan and cook for 1 to 2 minutes until golden brown on one side. Flip and cook for an additional minute. Add the honey-harissa glaze and cook for 1 more minute, flipping the slices again to coat both sides. Transfer halloumi to a plate and sprinkle with flaky salt if desired.
  4. Mix Cucumber-Tomato Salad: Add the diced cucumber, quartered cherry tomatoes, finely chopped fresh dill, grated or minced garlic, and the remaining 2 tablespoons olive oil to the bowl with the pickled onions. Toss everything together to combine. Season with additional salt and freshly ground black pepper to taste.
  5. Assemble Pitas: Warm the pita bread in a dry skillet or over a gas range until lightly toasted and pliable. Cut each pita in half and spread approximately 2 tablespoons of tzatziki on the inside of each pita half. Fill with a generous scoop of the cucumber-tomato salad and place about 2 slices of the cooked halloumi inside. Serve with extra tzatziki and lemon wedges if desired.

Notes

  • Pickling the red onions ahead of time softens their bite and adds brightness to the salad.
  • Patting the halloumi dry before cooking helps achieve a better golden crust.
  • Use a non-stick or cast-iron skillet for best frying results of the halloumi.
  • Adjust the amount of harissa in the glaze to suit your preferred spice level.
  • Store leftover halloumi and salad separately in the refrigerator for up to 2 days.

Find it online: https://yumntasty.com/mediterranean-halloumi-pitas-recipe/