Mediterranean Halloumi Pitas

4.80 from 5 votes

These Mediterranean Halloumi Pitas strike the perfect balance of bold and cooling flavors. Featuring honey-harissa glazed halloumi, a vibrant cucumber-tomato salad, and tzatziki, this 30 minute recipe feels both comforting and light.

Prep Time25

Cook Time5

Total Time30

Course: Entree

Cuisine: Mediterranean

Diet: Vegetarian

Servings: to 4

Author: Jamie Vespa MS, RD

Equipment

Large skillet
Mixing bowls

Ingredients

1/2 cup shaved (or very thinly sliced) red onion
2 Tbsp. red wine vinegar
1/2 tsp. kosher salt
1 Tbsp. harissa*
1 Tbsp. honey
1 1/2 Tbsp. fresh lemon juice
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
3 pita breads (white or whole-wheat)
3/4 cup tzatziki (homemade or store-bought) plus more for serving, if desired

Instructions

Pickle red onion. Place red onion in a large mixing bowl and add red wine vinegar and 1/2 kosher salt. Let sit while you prepare remainder of the recipe (or at least 15 minutes - tossing occasionally.) (Note: this is the base of the cucumber-tomato salad, but I like to give the onion a head start to soften.)
Prepare honey-harissa glaze. In a small bowl, combine harissa, honey, and fresh lemon juice; stir well to combine. Set aside.
Prepare halloumi. Slice halloumi crosswise into 1/3-inch-thick pieces and pat dry with a paper towel.
Cook halloumi. Heat 1 Tbsp. olive oil in a large skillet over medium-high. Arrange halloumi slices in pan and cook 1 to 2 minutes, until golden brown. Flip and cook 1 more minute. Add honey-harissa glaze and cook 1 minute longer, flipping the halloumi again to coat both sides.
Transfer halloumi to a plate and add a pinch of flaky salt, if desired.
Mix cucumber-tomato salad. To the bowl of red onions, add cucumbers, tomatoes, dill, garlic, and remaining 2 Tbsp. olive oil; toss to combine. Season with an extra pinch of salt (if needed) and a few grinds of black pepper.
Assemble pitas. Warm pita bread in a dry skillet or over a gas range until lightly toasted and pliable. Cut each pita in half and spread tzatziki on the inside of pita (I use ~2 Tbsp. tzatziki per pita half). Add a big scoop of cucumber-tomato salad and ~2 slices of halloumi per pita. Serve with extra tzatziki and lemon wedges, if desired.

Notes

Harissa can vary widely in spice level. I suggest tasting it first and adjust the amount based on spice tolerance. I use Mina brand, which is available in both mild and spicy.
These pitas are best enjoyed fresh while the pita and cheese are warm and salad is crisp. Once the components are added to the pita, the bread will start to soften after about 30 minutes.

Nutrition