Description
Mediterranean Halloumi Pitas offer a vibrant blend of warm, golden honey-harissa glazed halloumi cheese paired with a refreshing cucumber-tomato salad and tangy tzatziki, all wrapped in soft toasted pita bread. This recipe balances spicy, sweet, and fresh flavors for a satisfying vegetarian meal perfect for lunch or dinner.
Ingredients
Pickled Red Onion
- 1/2 cup shaved (or very thinly sliced) red onion
- 2 Tbsp. red wine vinegar
- 1/2 tsp. kosher salt
Honey-Harissa Glaze
- 1 Tbsp. harissa
- 1 Tbsp. honey
- 1 1/2 Tbsp. fresh lemon juice
Halloumi and Salad
- 1 (8 to 9-oz.) block halloumi cheese, drained and patted dry
- 3 Tbsp. extra-virgin olive oil, divided
- 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
- Pickle the Red Onion: Place the shaved red onion in a large mixing bowl, add the red wine vinegar and 1/2 tsp. kosher salt. Let it sit for at least 15 minutes, tossing occasionally, to soften and develop flavor.
- Prepare the Honey-Harissa Glaze: In a small bowl, stir together harissa, honey, and fresh lemon juice until well combined. Set this glaze aside for later use.
- Slice and Dry the Halloumi: Cut the halloumi cheese crosswise into 1/3-inch-thick slices, then pat each piece dry with paper towels to prevent excess moisture during cooking.
- Cook the Halloumi: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange the halloumi slices in the pan and cook for 1 to 2 minutes until the bottom is golden brown. Flip and cook for another minute. Add the honey-harissa glaze to the pan and cook one minute longer, flipping the cheese again to coat both sides evenly.
- Season and Rest Halloumi: Transfer the glazed halloumi slices to a plate. Optionally, sprinkle with a pinch of flaky salt for enhanced flavor.
- Mix the Cucumber-Tomato Salad: To the bowl with pickled onions, add diced cucumber, quartered cherry tomatoes, chopped dill, grated garlic, and the remaining 2 tablespoons of olive oil. Toss everything together and season with additional salt and freshly ground black pepper if needed.
- Warm and Prepare the Pitas: Lightly toast pita breads in a dry skillet or over a gas flame until warm and pliable. Cut each pita in half to create pockets.
- Assemble the Pitas: Spread about 2 tablespoons of tzatziki inside each pita half. Add a generous scoop of the cucumber-tomato salad followed by 2 slices of the warm honey-harissa glazed halloumi. Serve immediately with extra tzatziki and lemon wedges on the side.
Notes
- Harissa spice levels vary widely; taste your harissa first and adjust the amount to your preferred heat level. Mina brand offers both mild and spicy options.
- These pitas are best eaten fresh to enjoy the contrast of warm cheese and crisp salad. Once assembled, the pita bread will soften after about 30 minutes.
