Grilled Halloumi and Fattoush Salad | CookOS

Halloumi and Fattoush Salad

Name: Grilled Halloumi and Fattoush Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: ½ cup olive oil; 8 oz halloumi cheese, quartered; 2 pitas; 2 tbsp lemon juice; 2 garlic cloves, peeled and minced; ½ tsp dried oregano; ½ tsp sumac; ½ tsp cumin; 1 pinch granulated sugar; 1 cup halved cherry tomatoes; 1 cup diced cucumber; 1 shallot, peeled and thinly sliced; ¼ cup fresh parsley leaves; 4-5 tbsp fresh mint leaves

This grilled halloumi and fattoush salad combines squeaky-textured cheese with a golden crust alongside crisp toasted pita, fresh tomatoes, and a bright sumac-lemon dressing inspired by Lebanese cuisine.

🌍Mediterranean 🥗Vegetarian 🏷️Dinner 🏷️Family-friendly 🏷️Greek 🏷️Lebanese Lunch

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Total

25 min

Servings

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

Ingredients

½ cup olive oil
8 oz halloumi cheese, quartered
2 pitas
2 tbsp lemon juice
2 garlic cloves, peeled and minced
½ tsp dried oregano
½ tsp sumac
½ tsp cumin
1 pinch granulated sugar
1 cup halved cherry tomatoes
1 cup diced cucumber
1 shallot, peeled and thinly sliced
¼ cup fresh parsley leaves
4-5 tbsp fresh mint leaves

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Instructions

1
Drizzle 2 tbsp olive oil in the bottom of a Suvie pan followed by the quartered halloumi. Place pan in the bottom zone of Suvie.
2
Chop or tear pita into bite-sized pieces and place in another Suvie pan. Drizzle the pita pieces with 2 tbsp olive oil and sprinkle with a pinch of salt. Place pita in the top zone of Suvie. Input settings, and cook now or schedule.
3
Cook: Bottom Zone: Roast at 450°F for 15 minutes. Top Zone: Roast at 450°F for 10 minutes.
4
After the cook, remove pans from Suvie and set aside to cool slightly.
5
Place 4 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, ½ tsp oregano, ½ tsp sumac, ½ tsp cumin, and a pinch of granulated sugar in a large bowl, whisking to combine.
6
Place 1 cup halved tomatoes, 1 cup diced cucumber, 1 sliced shallot, and ¼ cup parsley leaves in the bowl with the dressing. Chop or tear 4-5 mint leaves and add to the bowl. Once the pita pieces are toasted, add to the bowl, and toss to combine the fattoush salad. Season to taste with salt and pepper.
7
Divide fattoush between 4 plates, top with halloumi, and serve.

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Tips & Notes

Pro tips

Halloumi has a high melting point—grill it on medium-high heat for 2–3 minutes per side to achieve a golden, crispy exterior before it softens completely.
Cut pita into bite-sized pieces and toast separately in a dry skillet or oven until golden and crisp to prevent sogginess in the finished salad.
Add the dressing just before serving and toss gently to avoid wilting the greens and softening the pita croutons.
Sumac adds a signature lemony tang—don't skip it or substitute lightly, as it defines authentic fattoush flavor.

Substitutions

Halloumi → feta cheese (crumbled, uncooked) or grilled chicken breast (milder, less squeaky texture)
Sumac → pomegranate molasses (1 tsp, adds tartness and depth) or extra lemon juice (2 tsp, tangier but less complex)
Pita bread → store-bought pita chips or homemade bread croutons (adjust oil for crispness)
Cherry tomatoes → regular diced tomatoes or heirloom varieties (same volume, adjust liquid if very juicy)

Storage & make-ahead

Store dressed salad in an airtight container up to 2 days; keep grilled halloumi and crispy pita separate and add just before serving to preserve texture.

Equipment

grill or cast-iron skillet (for halloumi) · skillet or toaster oven (for pita toasting)

Common Questions

Can you make fattoush salad without halloumi?

Yes. Substitute feta cheese, grilled chicken, chickpeas, or crispy fried chickpeas (leblebi) for halloumi while keeping the pita and sumac dressing.

How do you get halloumi to have a golden crust?

Slice halloumi into ¼-inch thick pieces and grill or pan-fry over medium-high heat for 2–3 minutes per side until the exterior browns and develops a crispy crust before the cheese fully melts.

What can replace sumac in the dressing?

Use extra lemon juice (adds tartness) or a pinch of pomegranate molasses (adds depth and tanginess).

Can you assemble fattoush ahead of time?

Prep vegetables and make dressing up to 4 hours ahead, but toast pita and grill halloumi just before serving to maintain crispness and cheese texture.