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Mediterranean Halloumi Pitas Recipe

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Mediterranean Halloumi Pitas are a vibrant and flavorful dinner option featuring lightly pickled red onions, a refreshing cucumber-tomato salad, and golden seared halloumi cheese glazed with a sweet and spicy honey-harissa sauce, all wrapped in warm pita bread and finished with cool tzatziki. This recipe offers a delightful balance of textures and Mediterranean flavors, perfect for a quick yet satisfying meal.

Ingredients

Pickled Onions

  • 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 Cooking Ingredients

  • 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. Add the red wine vinegar and 1/2 tsp kosher salt. Let the mixture sit for at least 15 minutes, tossing occasionally to soften the onions and develop flavor.
  2. Prepare honey-harissa glaze and cook halloumi: In a small bowl, mix together the harissa, honey, and fresh lemon juice until well combined; set aside. Slice the halloumi crosswise into 1/3-inch-thick pieces and pat them dry with a paper towel. Heat 1 Tbsp. 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, then flip and cook 1 more minute. Pour the honey-harissa glaze over the halloumi and cook for another minute, flipping to coat both sides evenly. Transfer halloumi to a plate and sprinkle with a pinch of flaky salt, if desired.
  3. Mix cucumber-tomato salad: Add the diced cucumber, quartered cherry tomatoes, chopped dill, minced garlic, and remaining 2 Tbsp. olive oil to the bowl with the pickled red onions. Toss gently to combine all ingredients. Season with an extra pinch of salt if needed and a few grinds of black pepper.
  4. Assemble pitas: Warm the pita breads in a dry skillet or over a gas flame until lightly toasted and pliable. Cut each pita into halves. Spread about 2 Tbsp. of tzatziki inside each pita half. Add a generous scoop of the cucumber-tomato salad, and then place approximately 2 slices of the honey-harissa glazed halloumi per pita. Serve immediately with extra tzatziki and lemon wedges if desired.

Notes

  • Allowing the onion to pickle for at least 15 minutes softens the sharpness and adds a mild tang to the salad.
  • Patting the halloumi dry before cooking helps it brown nicely without sticking.
  • Use fresh lemon juice in the glaze for brightness and balance to the spicy honey-harissa combination.
  • Warm the pita bread just before assembling to make it pliable and prevent tearing.
  • If desired, homemade tzatziki can be used for fresher flavor, but store-bought works well too.
  • Adjust the quantity of harissa in the glaze according to your preferred spice level.

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