With crispy pita chips, perfectly charred halloumi cheese, and the best Greek fixins, this Charred Halloumi Fattoush Salad with Homemade Pita Chips is everything!!
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I live for a good Fattoush salad. In fact, I order it practically every time I see it on a menu. “Fattoush,” which actually translates to “bread salad” in Lebanese, is a traditional Levantine salad with crispy pita chips and vegetables. Although so simple, this salad is truly the best. I’ll typically order Fattoush with a variety of pitas and dips, and I often top it with a grilled chicken kabob of sorts. While this is delicious, sometimes I simply get chickened-out… ya know? This Charred Halloumi Fattoush Salad with Homemade Pita Chips recipe is a vegetarian version of my go-to order. And, let me tell you, this is probably the best Fattoush I’ve ever had. You have to give it a try!!
the breakdown…
This Charred Halloumi Fattoush Salad with Homemade Pita Chips all starts off with the homemade pita chips. Although it is an extra step, and you could technically use store bought pita chips, these chips really take the recipe to a whole different level. After all, the crispy pita is really what makes this salad a Fattoush salad.
This pita chip recipe is my go-to. I make it all the time (check out my Greek Style Bruschetta!!). Baked instead of fried, these chips are a healthier option than your traditional crispy pita. Still, with all the olive oil, garlic powder, and salt, these chips don’t lack any flavor. Pro tip? Make sure you really coat your pita in olive oil. This gives the pita an “oven-fried” effect. I like to use this olive oil spray to ensure my pita is evenly coated. That being said, you could easily brush some olive oil onto your pita triangles. Oh, and another (very important!) pro tip: make extra pita chips that you don’t crumble up and toss into your Fattoush… trust me, whether you eat these with a dip or just straight off the pan, you’ll want extra of these!!
that lemon sumac vinaigrette…
After your pita is off to the oven, the next part of this Charred Halloumi Fattoush Salad with Homemade Pita Chips recipe is to make the lemon sumac vinaigrette. This vinaigrette is pretty light, yet incredibly flavorful. Better yet? It also acts as the coating for our grilled halloumi! With a good olive oil and water as a base, some lemon for acidity, and some honey as a sweetener, this dressing starts off pretty basic. Then, with the addition of garlic, cinnamon, sumac, cumin, oregano, salt, and (freshly ground) pepper, the flavors of this vinaigrette are out of this world. I like to think of it as a blend of your traditional Greek vinaigrette with a citrusy sumac Levantine dressing. Whatever is, though, I just know it’s pretty freakin good!!
all about that halloumi!
While this dressing is amazing to coat all those veggies in the actual salad, it also acts as an easy rub for the grilled halloumi. If you aren’t familiar with halloumi, it’s a somewhat hard Cypriot cheese that holds very well when prepared. I like to describe it as being a firmer mozzarella in texture, but more of a mild feta in flavor. With lots of protein and healthy fats, halloumi is a delicious meat replacement. I absolutely love halloumi, especially on salads. Don’t skip it!
I like to use a grill pan for my halloumi — just because it’s super easy yet you get those delicious char marks. That being said, a regular grill or cast iron skillet would also work well. As long as your heat source is piping hot, you should be good to go — especially because, by dipping your cheese into the dressing, it will already be greased. Plus, that vinaigrette adds tons of flavor and moisture to the halloumi without having to create a whole new rub. Two uses in one? Sign me up!
Once your halloumi is golden and charred, it’s time to take it off the heat. It should only give slightly when you press it with a finger, as opposed to being incredibly crumbly or squishy. Warm or room temperature, it’s honestly the best!!
time to assemble!
Next up, it’s time to assemble that Charred Halloumi Fattoush Salad with Homemade Pita Chips!! This recipe contains all of your classics: tomatoes, cucumber, romaine, and parsley. Besides just crispy pita chips, parsley really makes a traditional Fattoush what it is. But, in this recipe, I also opt to add fresh mint. Mint and parsley is the best combination, so I of course had to include it as an extra pop of freshness in this salad.
Moreover, this Charred Halloumi Fattoush Salad with Homemade Pita Chips incorporates the additional twist of including both scallions and red onions. While these are both from the onion family, I like to add them both to my Fattoush because they each bring something so different to the dish. Scallions are more of a mild and fresh bite, while the red onion really packs a punch. While you could just use one, I personally think using both is the way to go. Just so delicious.
how to serve it up!
All in all, this Charred Halloumi Fattoush Salad with Homemade Pita Chips recipe could not be better. I love to serve it up for an easy weeknight dinner or lunch. Meatless Monday anyone?? It’s even delicious for meal prep if you leave the dressing on the side. My favorite way to serve this up? A Mediterranean themed dinner party!! With a spread of pita, dips, and baklava, this would truly be an amazing addition to a festive feast! Especially if you paired it with some of my Chicken Kofta, Baked Greek Chicken Taquitos, Greek Style Bruschetta, Harissa Cauliflower, or any of these other recipes.
However you serve it up, I hope you love this Charred Halloumi Fattoush Salad with Homemade Pita Chips recipe as much as I do!
Charred Halloumi Fattoush Salad with Homemade Pita Chips
Course: Main Course, SaladCuisine: Greek, Middle Eastern, Mediterranean, Levantine, BalkanDifficulty: Easy4
servings20
minutes20
minutes40
minutesWith crispy pita chips, perfectly charred halloumi cheese, and the best Greek fixins, this Charred Halloumi Fattoush Salad with Homemade Pita Chips is everything!!
Ingredients
- pita chips:
2 loaves pita bread
2 tsp garlic powder
Salt, to taste
Olive oil or olive oil spray, as needed
- lemon sumac vinaigrette :
¼ cup olive oil
¼ cup water
1 ½ lemons, juiced
2 tsp honey
3 cloves garlic, minced
2 tsp sumac
½ tsp cinnamon
½ tsp cumin
2 tsp dried oregano
2 tsp za’atar seasoning, optional*
Salt and pepper, to taste
- assembly:
8-10 oz halloumi cheese, sliced into 10-12 slices
3 cups romaine, chopped (about 1 1/2 romaine hearts)
1 English cucumber, peeled and diced
5 Roma tomatoes, diced
4 scallions, sliced
½ a red onion, diced
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
Instructions
- Preheat the oven to 425 degrees.
- Open up the pita loaves so that they are no longer pockets. Then, break apart each piece into smaller chips. Toss the chips with olive oil, garlic powder, and salt. Spread out on a baking sheet and bake for about 12 minutes, flipping halfway through. Then, break up into smaller pieces (about 1 inch crumbs).
- Meanwhile, to make the dressing, whisk all lemon sumac vinaigrette ingredients in a medium bowl.
- Heat a greased grill pan over high heat. Dredge each piece of halloumi through the vinaigrette, then transfer to the hot grill pan. Grill for 3-4 minutes on each side, or until the halloumi is somewhat firm and has nice grill marks.
- In a large bowl, toss the remaining vinaigrette with the pita chips, romaine, cucumber, tomato, scallions, red onion, parsley, mint, and za’atar (if using)
- Top each salad with a few pieces of the grilled halloumi, and serve. Enjoy!
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