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Ingredients
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2
8-inch rounds of pita bread
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1 pint
cherry tomatoes, halved
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1
cucumber, peeled, seeded, and diced
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1 pint
figs, quartered and stems removed
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4 ounces
halloumi cheese
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3-4 cups
parsely leaves, stems removed and roughly chopped
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3 tablespoons
suman
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1/4 cup
olive oil
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Juice of 1/2 lemon
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Sea salt
Directions
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Toast the pita - place pita in a 400 degree oven; toast until crisp enough that you can crack into shards with your hands, about 10 minutes (alternatively you can grill the bread)
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Sear the halloumi - place cheese in a hot cast iron skillet over medium heat, drizzled with a bit of olive oil; sear halloumi until nicely browned, then flip and repeat; about 3-4 minutes per side. Allow to cool for a minute, then cut into small cubes.
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Assemble the salad - Using your hands break pita into small shards; add tomatoes, cucumber, figs, parsley, halloumi, sumac, lemon juice, and olive oil. Season with salt and toss. Allow to sit for 5-10 minutes before serving to allow pita to soften slightly.
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