Fattoush with Crispy Halloumi
A vibrant Mediterranean salad of fresh greens, tomatoes, and cucumbers topped with warm, pan-fried halloumi cheese and crispy pita chips, finished with a tangy lemon-sumac dressing.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 1 large round (about 6 inches diameter) pita bread
- 8 oz (about 1/4-inch-thick slices) halloumi cheese, sliced
- 4 cups, torn into bite-sized pieces romaine lettuce
- 1 medium cucumber
- 2 medium tomatoes
- 4 whole radishes
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil
- ½ teaspoon sumac
Instructions
- 1
Cut the pita bread into roughly 1-inch squares, as if cutting it into irregular chip-sized pieces.
- 2
Slice the cucumber lengthwise in half, then lay each half flat and slice crosswise into half-moons about 1/4-inch thick.
- 3
Cut each tomato in half from top to bottom, then cut each half into three wedges by slicing down from the stem end.
- 4
Slice the radishes crosswise into thin rounds about 1/8-inch thick, as if slicing a penny into even thinner coins.
- 5
In a small bowl, whisk together the lemon juice, 4 tablespoons olive oil, and sumac until the mixture looks uniform and the spice is fully mixed in.
- 6
Place a large skillet over medium-high heat and wait about 2 minutes until it is hot enough that a drop of water sizzles and evaporates immediately.
- 7
Spread the pita pieces in a single layer in the hot skillet and cook, stirring every 30 seconds, until the pieces are golden brown and crispy on all sides, about 4–5 minutes total.
- 8
Transfer the crispy pita chips to a small plate and set aside.
- 9
Return the same skillet to medium-high heat and wait 1 minute until the pan is hot again and shimmers when you tilt it.
- 10
Place the halloumi slices in a single layer in the hot skillet without overlapping and cook without moving them for 2–3 minutes until the bottom is golden and crispy.
- 11
Flip each slice carefully with a spatula and cook the other side for another 2–3 minutes until it is also golden and the cheese is warm.
- 12
Transfer the warm halloumi to a clean plate.
- 13
Place the torn romaine lettuce in a large bowl and add the cucumber slices, tomato wedges, and radish slices.
- 14
Pour the lemon-sumac dressing over the vegetables and toss gently with your hands or a large spoon until everything is coated evenly.
- 15
Divide the salad between two plates, piling it in the center of each plate.
- 16
Arrange the warm halloumi slices on top of each salad portion, placing them in a small mound in the center.
- 17
Scatter the crispy pita chips over the top of both salads, distributing them evenly across the surface.
Tools you’ll need
- sharp chef's knife
- cutting board
- small bowl
- whisk
- large skillet (12-inch)
- wooden spoon or spatula
- 2 serving plates
- large mixing bowl
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